Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
A homebrew after dinner not only tastes great, but it is good for your health! A digestif is typically an alcoholic drink consumed after a meal to aid the digestive process. Although the medical field is uncertain as to whether these nightcaps…
To brew Charlie's Brown Ale, reverse osmosis water with 1/2 tsp gypsum and 1 tsp calcium chloride per 5 gallons. Step-insuion mash (20 minutes at 122° F/50° C, 30 minutes at 143° F/62° C, 60 minutes at 152° F/67° C). …
If you're a big-time homebrewer, chances are you have quite the collection of "corny" kegs. In a perfect world, all of these kegs would be filled with precisely-carbonated, homebrewed beer. And I'd guess most of the time, that's the case.…
To brew Kelly's 80/- Shilling Scottish Ale, Mash at 156°F (69°C) for 60 minutes, heat to 168°F (76°C) over 10 minutes, sparge. Run off 4 gallons (15.14 L) of the first runnings and boil hard for 30 minutes. Then continue…
Carbon dioxide (CO2) is considered the standard gas used to carbonate beer, but exciting things are happening in the world of nitrogen that shouldn't be overlooked. During the 2015 National Homebrewers Conference, attendees were walked through the…
To brew this Fresh Squeezed IPA clone, use 1 g/gallon gypsum to treat distilled or reverse osmosis water. Mash grains at 150°F (66°C) for one hour. Do a 90 minute boil. Steep flameout hops for 10 minutes before chilling. …
by Gary Glass The American homebrewing community lost one of its pioneers with the passing of Byron Burch on August 20th. Byron authored one of the original modern American books on homebrewing, Brewing Quality Beers, first published in 1974. Byron founded…
The American Homebrewers Association (AHA) has members all across the globe, with five of the six continents (all but Antarctica) represented by the membership. There are bustling homebrewing and beer scenes in every corner of the world and if you…
As homebrewers and beer enthusiasts, we taste quite a bit of beer. Often times increasing waistlines are blamed on our passion for sampling various styles of brews, though you rarely hear of wine and spirits catching such flack. CraftBeer.com debunked
To brew this Spencer Brewery Trappist Ale, mash in temperature at 122°F (50°C), heat up to 145°F (63°C) and hold for 45 minutes. Heat to 162°F (72°C) and hold for 15 minutes then check with iodine. Heat to 172°F…
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