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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All brewers use sensory evaluation as at least the primary, if not only, method to analyze their beer and determine how to improve it the next time they brew. For many, the palate sensitivity and/or vocabulary to evaluate and describe…
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Raise a glass to vintage beer! Treat yourself to a tour through time with beer historian/author Ron Pattinson of the blog Shut Up about Barclay Perkins. Ron will share brewing history and representative recipes from 1800 to 1950, from his…
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The characteristics of sour beers are influenced less by the flavors contributed directly by the malt and more by the ways in which compounds in the wort influence the mixed fermentation. Join Michael Tonsmeire as he discusses practical techniques to…
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Do you feel like you’re getting inconsistent results from brew to brew? Mike “Tasty” McDole is well known for expounding the benefits of brewing consistency and how consistency matters in making quality, recipe-driven homebrew. This seminar will identify variables that…
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Homebrewers are gaining access to more and more new hop varieties such as Mosaic, El Dorado, Belma, Azacca, Saphir, Apollo and Galaxy. Many of these have an interesting signature hop potential that differs from what Amarillo, Simcoe and Citra have…
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Join Ray Daniels for a discussion of possible job and business opportunities in the beer sector and his take on their prospects for their success. Tapping his knowledge and lessons learned as director of the Cicerone Certification Program, a co-owner…
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Bring your questions! This panel discussion will cover all things cider making. Panelists will include Gary Awdey, president of the Great Lakes Cider and Perry Association, Jeff Carlson, four-time AHA Cidermaker of the Year and Paul Vander Heide and Joel…
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Learn more about cider made from dessert apples and cider apples as well as some of the standard techniques used after fermentation to adjust cider to meet consumer expectations. This hands-on session will emphasize basic bench trial techniques along with…
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The word on the street is that Cohumulone is bad, but what if it is just misunderstood? Mike Karnowski has a controversial theory that might change the way we think about the bad boy of alpha acids. Multiple beers brewed…
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Join Water co-author Colin Kaminski for a discussion of conditioning and aging beer, including when and how to rack, when and how to use finings, how to carbonate and measure, and steps to improve flavors and minimize problems from the…
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