Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Brewing beer with extract often catches a lot of grief among the homebrewing community, but why? All-grain brewing is the process of making beer from grains. The malted grains are soaked in water at a specific temperature for a specific amount…
Homebrewers are a frugal, smart group. They build their own brewing rigs, grow their own ingredients and are always looking for ways to cut costs while not sacrificing quality. All of these innovative (and sometimes ingenious) ideas are wonderful for…
Dogfish Head founder, Sam Calagione, and 10-time NBA All-Star, Chris Bosh, teamed up to explore the beer and food scene in Los Angeles all while homebrewing a stout in the back of a stretch limo.…
To brew this Bohemian Pilsner recipe, mash in at 148°F (64°C) with 1.5 quarts/pound of grain. Heat to 161°F (72°C) and rest for 20 minutes. Heat to 170°F (77°C) and rest 15 minutes. Open ferment at 48°F (9°C) for…
Do you consider yourself a hop head? Are you in love with all things hoppy? Test out your hoppy chops with this week's Tuesday Beer Trivia! Hops are the small green cones that add bitterness, flavor and aroma to beer, offering a…
The following is an excerpt from AHA Director Gary Glass Presents To U.S. Small Brewers Caucus by Katie Marisic. The BA’s own Director of the American Homebrewers Association, Gary Glass came to Washington, D.C. to speak about homebrewing in…
To brew the Lagunitas Brown Shugga' clone, use carbon-filtered tap water. Adjust water with gypsum in mash. Single infusion mash at 155°F (68°C). Mash out at 168°F (76°C). Boil for 90 minutes. Whirlpool knockout (0 min) hops for 5 minutes…
Bring your pumpkin beer obsession to the next level with pumpkin kegs! That's right. The same pumpkins you carve into spooky jack-o-lanterns can be modified to serve your homemade pumpkin beer. Not only will the unusual beer keg catch the eyes…
To brew this English Pale Ale (ESB) recipe, mash at 152°F (67°C) for 60 minutes. Boil for 60 minutes, following schedule. Primary fermentation at 68°F (20°C).
You're relaxing after a long day. What could be better than a hot slice of pizza and a cold homebrew? What if the pizza slice was homemade? And what if that homemade pizza was made from spent grain pizza dough? Where's the spent grain…
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