Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Test your knowledge on temperature in this week's Tuesday Beer Trivia quiz. Temperature affects a number of different quality factors in beer. From fermentation temperatures to draught lines, find out how much you know about this crucial component in brewing and serving…
An anonymous AHA staffer speaks out about their affection for the condemned pumpkin beer style.
Bake pumpkin at 325° F (163° C) for two hours. Peel skin from the meat of the pumpkin, cut up pumpkin, and add to mash along with Nugget mash hops. Mash at 150° F (65° C) for 60 minutes. Sparge…
Bart Watson, Chief Economist for the Brewers Association, examines the economic impact of making beer at home.
Mash grains at 122° F (50° C) for 20 minutes. Increase temperature to 134° F (57° C) for 20 minutes, to 154° F (68° C) for 60 minutes, then to 168° F (76° C) for 20 minutes. 70 minute boil.…
Test your knowledge on how water affects your homebrews in this week's Tuesday Beer Trivia quiz.
Funkwerks, a saison-focused brewery in Fort Collins, Colo., shares tips on how to kettle sour homebrew.
Note: This recipe assumes 6 U.S. gallons of wort remain after the boil is complete. Single infusion mash at 153° F (67° C) for 60 minutes. Ferment at 67° F (19° C) for two weeks, and dry hop for 6…
Single infusion mash at 154° F (68° C). Ferment at 68°-70° F (20°-22° C) for five to seven days. Rack into clean fermenter and dry hop. Allow to settle and sit on dry hops for one week. Rack again and…
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