Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Originally published in the May/June 2006 issue of Zymurgy magazine For more than a generation, the "champagne of beers" failed to live up to its billing. No leap of imagination could conjure a magical beverage from that pale yellow, ghostly beer.…
Originally published in the January/February 2013 issue of Zymurgy magazine. I’ve been brewing beer for just over four years now. When I began brewing, those with more experience told me that bottling beer was the worst, most tedious part of the…
Originally published in the May/June 2009 issue of Zymurgy magazine. A jockey box is a portable dispensing device used to chill beer just in time for serving, removing the need to keep kegs cold. A jockey box needs to be functional,…
Originally published in the November/December 2014 issue of Zymurgy magazine. Ice cider, like ordinary hard cider, is a fermented drink made from apples, but the juice from the apples is concentrated before fermentation by freezing—that’s the ice part—and fermentation is…
Originally published in the November/December 2001 issue of Zymurgy magazine. “Wine made of the juice of Peares called in English Perry, is soluble, purgeth those that are not accustomed to drinke thereof; notwithstanding it is as wholesome a drinke being taken in…
Originally published in the January/February 2015 issue of Zymurgy magazine. As part of this great, growing hobby, we all want to make some really delicious mead. Making great mead allows us to share one…
Mash at 152° F (67° C) for 45 minutes. Mash out at 170° F (77° C). Pitch yeast at 68° F (20° C) and let free rise to 72–74° F (22–23° C).
It's a dream of every homebrewer to see one of their homebrew recipes grow into a popular offering at taprooms and better beer stores across the country. We caught up with Upslope Brewing Co.'s Chad Pieper to follow the…
Mash in with 1.25 quarts of strike water per pound of grain at 150° F (66° C). Conduct a vigorous 60-minute boil, following the hop schedule in the ingredients. Be mindful of boil overs. Ferment at 66–68° F…
We caught up with Avery Brewing Co.’s (Boulder, Colo.) senior brewer and barrel herder, Andy Parker, and asked him for some tips on barrel aging homebrew. 1. Avoid Unnecessarily Long Aging Periods More time in the barrel does not necessarily make…
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