Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
The DC Homebrewers club turns 10 on Jan. 15, 2018, and is celebrating the milestone with the release of a collaboration beer brewed with Right Proper Brewing Co.
There are a number of misconceptions concerning the differences between ales and lagers. If you were asked to offer blanket statements like "all ales are like this" and "all lagers are like that," you would be stuck. After all, both ales…
A step infusion mash is employed to mash the grains. Add 9.5 quarts (9 L) of 140°F (60°C) water to the crushed grain, stir, stabilize, and hold the temperature at 132°F (56°C) for 30 minutes. Add 4.75 quarts (4.5 L)…
Brunch and beers! Pair this tasty breakfast frittata with a classic German Marzen. Beer recipe included.
For your convenience, all links mentioned in the January/February 2018 issue of Zymurgy magazine are listed below. About Zymurgy Zymurgy is the bi-monthly journal for members of the American Homebrewers Association (AHA). All issues of Zymurgy magazine through the year 2000 can…
[This article is the online extra article of the January/February 2018 issue of Zymurgy magazine.] At the second annual South American Homebrewers Cup (2ª Copa Sudamericana de Homebrewers), a wise man pointed out to me…
Editor's Note: This article complements Chris Colby's article "The Many Ways to Weissbier" that appears in the January/February 2018 issue of Zymurgy. Arguably, the most interesting bit of chemistry relevant to brewing a wheat…
[This recipe is featured in the January/February 2018 issue of Zymurgy magazine.] Make your yeast starter 2–3 days ahead of time. In a large kitchen pot (not your brew pot), heat 2 gallons (8 L) of water to…
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