Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
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Russell Schehrer, a former AHA Homebrewer of the Year and the man the Brewers Association Award for Brewing Innovation is named after, used a grand total of five different hop varieties the first year after Wynkoop Brewing opened in 1988.…
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Warren will walk participants through the simple philosophies needed to make your next beer and food pairing affair a resounding success. He’ll share his experiences from organizing many events, giving you the tips and techniques to maximize your guests' experience…
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Jennifer will explore the growing popularity of session beers and why they are a perfect fit for the craft industry. In addition, the differing ways to tackle a session beer recipe will be discussed, including the malt bill, mash profile,…
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Join America's best and brightest homebrew experts as they get grilled with questions both silly and sublime related to bad beers, balky brewhouses, black bocks, bent burners, barley bugs and who knows what else. Come loaded with your own questions…
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Water: the final frontier. These are the questions of brewers everywhere. Our continuing mission: to explain this strange new world, to define best practices and new considerations, to boldly brew better than you have ever brewed before. John Palmer, co-author…
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The inspiration for unconventional brewing ingredients is everywhere–in ethnic markets, the newspaper and your own backyard. Dick will share some of the stories of the beers he has conceived at Elysian Brewing Co. and brainstorm a bit about what he’s…
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We present a simple approach to monitor beer and other alcoholic fermentations continuously and non-invasively using carbon dioxide evolution. CO2 evolution rates are used to estimate alcohol production and extract consumption in a continuous manner with simple and relatively inexpensive…
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Did you know that wood has been used as a flavoring in modern beer since the 1700s? Yet most of us mistakenly believe that wood was historically used in the brewing process for form and function only—not flavor or aroma.…
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Stone Brewing Co. notes that Stone Enjoy By is brewed not to last, loaded with hops at the back end—using a technique some call "hop bursting"—and heavily dry hopped. It's full of hop aroma that is destined to fade, which…
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This talk offers a structured approach to beer recipe design, starting with a target style and walking through research, selection of ingredients and application of brewing techniques to create a great beer recipe. We’ll review examples of recipe design as…
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