Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
In an effort to educate beer drinkers about which beers are independently produced, the Brewers Association launched a new independent craft brewer seal.
Each year we ask Zymurgy readers to share a list of their 20 favorite beers that are commercially available in the United States. It’s always a mad dash to find out who makes the list and we’ve already tallied the votes for…
Mash grains in 2 gallons (7.6 liters) of water at 156°F (69°C) for 30 minutes. Sparge with 2 gallons (7.6 liters) of 180°F (82°C) water. For steeping grains: put grains in bag in the amount of cold water you…
Boil four boughs of juniper branches in 6.5 gal. (25 L) of water for one hour. After removing the spent branches, use the water for mashing and sparging. A step infusion mash is employed to mash the grains. Add…
Crush dark grains separately from pale malt (you will likely need to tighten the mill gap a bit for the smaller dark grains). In your brew pot, mash grains at 150° F (66° C) in 5.5 qt. (5.2 L) of…
Heat 8.8 qt. (8.3 L) of brewing liquor to 163° F (73° C) and mash grains in your brew pot at 152° F (67° C) for 60 minutes. Stir the mash a couple times and heat briefly to maintain temperature.…
Mash crushed malt at 66° C (151° F) with 5.25 L (5.5 qt.) water for 90 minutes in an insulated pot (wrap in a towel if necessary to maintain temperature). Remove grain bag, drain, and squeeze to yield roughly 4.5…
Mash grains at 154° F (68° C) for one hour. Mash out at 168° F (76° C), and sparge at 170° F (77° C). Collect enough wort to account for evaporation from the long 120-minute boil. After an hour…
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