Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
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…
The "Dear Zymurgy" section of our magazine features a column called "Brew Dog," where our members send in photos of their trusted brew companions and we pick one to feature. The previous Brew Dog was Frank, the "best dog, friend and…
You can expect to hear a lot this year about the Reinheitsgebot. The law's 500th anniversary was April 23, 2016, and in honor of that, we want to arm you with some knowledge that you can humbly throw out to whomever mentions…
To brew the Summertime Ginger Ale, mash grains at 152° F (67° C) for 60 minutes. Mash out at 168° F (76° C), with pre-boil wort volume of 6.5 gal. (25 L). Bring to a rolling boil for 60…
Put your knowledge of all things Reinheitsgebot to the test in this week's Tuesday Beer Trivia quiz.
This article is an exclusive online extra from the May/June 2016 issue of Zymurgy magazine. Picture this. You’re running late for an important meeting with a valuable client when traffic screeches to a halt. An uninterrupted river of red stretches ahead as…
Mash grains at 152° F (67° C) for one hour. Ferment at 68° F (20° C). After fermentation, preheat oven to 150° F (66° C) and toast coconut until golden brown (about 40 minutes). Turn the coconut every 10 minutes…
Share Post