Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
[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…
Brew this dark lager homebrew recipe and pair it with Millie's southern-style collard greens recipe.
On December 12, 2017, a remarkable event took place in our nation's capital when Republicans and Democrats united over something we all love: homebrew and independent bee
Mash crushed grains in 4 gallons (15 L) water at 150°F (66°C) for 60 minutes in a single infusion mash. Sparge in 4 gallons (15 L) water at 170°F (77°C) to collect 6.5 gallons (25 L) of wort. Boil and…
Follow this recipe to make your own potato latkes, and pair it with the perfect English-style bitter beer (homebrew recipe included)!
Lamb and mint are a classic pairing, and despite my best efforts, I haven’t been able to find a historic reason for why these two are irresistible side by side. Either way, this fresh herb and full-flavored meat have been…
Written By Kyle McQuillen and Craig Reavill, R&D Chemists at Treatt There are a number of ways to extract flavors from natural ingredients; the most practical for homebrewers are: Boiling: simmering with sugar to make a sugar syrup extract Hot…
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