Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
The Great American Beer Festival Pro-Am (GABF Pro-Am) competition is an opportunity for commercial breweries to team up with amateurs to bring a homebrew recipe to life and vie for top honors. The winning entries are announced at the…
Mash at 154°F (66°C). Boil 90 minutes, adding hops as noted. Ferment at 70°F (21°C) for four days. Rack to secondary with dry hops. Age 12 days and bottle with corn sugar.
Test your knowledge on fruit beers in this week's Tuesday Beer Trivia quiz. Fruit in beer seems like a new phenomenon in the United States, but these sweet and succulent additions have been around for longer than we think. After you take…
Place crushed grains in 2 gallons (7.6 L) of 150°F (68°C) water and let steep for 30 minutes. Strain out, sparge with 3 quarts (3 L) hot water, and discard the crushed grains, reserving the approximately 2.5 gallons (9.5 L)…
On December 7, 2016, homebrew-savvy Capitol Hill staffers gathered at the Rayburn House Office Building in Washington, D.C., for the first-ever Capitol Hill Staff Homebrew Competition Award Ceremony.
Test your knowledge on water pH and mineral content in this week's Tuesday Beer Trivia quiz.
Use a single infusion mash at 149°F (65°C) using a ratio of 1.3 quarts water to 1 pound of grain for the base malt. The sugar is added during fermentation. Brewer Andy Tveekrem says, "The key to making…
"The Lost Art of Homebrewing" is the cover article of the first-ever issue of Zymurgy magazine.
Did you detect an off-flavor in a recent homebrew? Don't worry just yet! There are a number of off-flavors in beer that are acceptable at certain levels in certain styles, and in some instances may even be desirable according to the Beer…
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