Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Seminar
There are only two commercial maltsters in the U.S. operating roasters to produce specialty malt, so there is not a lot of information available on roasted specialty malts. David will provide a basic understanding of the malting process before delving…
Seminar
This seminar is directed at all-grain brewers with intermediate experience. The focus will be on understanding and controlling enzymes in the mash and making them work for you. Although various mash techniques will be briefly discussed in relation to enzymes,…
Seminar
Humans have been malting grains for use in brewing for many thousands of years. In relative terms, large-scale, industrial operations are recent developments. Prior to the 20th century, most malt was hand made by artisans—often unencumbered with science—who mainly assessed…
Seminar
What is the perfect keg? For Ian Coutts it was a barrel full of beer he’d made himself. Not from a kit like many homebrewers. Not from industrial malts and yeasts like most commercial brewers. No, from absolute scratch. That…
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Founders Brewing Co. has been aging beer in bourbon barrels since 2001. This seminar will discuss our process of selecting barrels and the beers to age, with particular attention focused on high-volume brands KBS and Backwoods Bastard. The growth of…
Seminar
For homebrewers planning to open a commercial brewery, there are numerous legal steps that should be taken to help protect yourself and the business. Without knowing what you need to do, it can be very easy to run afoul of…
Seminar
New Holland Brewing Company founder Brett Vanderkamp will discuss his history with barrel aging and the development of New Holland's signature barrel-aged beer, Dragon's Milk. Drawing upon his experience as a distiller and founder of New Holland Artisan Spirits, Brett…
Seminar
Join John Palmer, author of How to Brew, Water and Brewing Classic Styles, as he dives into the subject of brewing water. Topics include the effect that brewing water chemistry has on mash pH, beer pH and beer flavor. Seminar…
Seminar
The sour beer world has exploded, but what about sour meads? In this seminar you will learn about using Lactobacillus, Brettanomyces and other funky tricks to make specialty meads that are tart and dank. Michael will share what he has…
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