Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
DothanEagle.com recently published a story highlighting local Alabaman homebrewers' passion for brewing mead and beer recipes with historical significance. It was the discovery of the stories behind different styles of fermented beverages that sparked interest in how to brew beer…
"The club keeps the grassroots feel that it had in the beginning. It takes a no-frills, apolitical, educational, fun approach to beer." For 25 years, the Society of Northeast Ohio Brewers (S.N.O.B.) homebrew club has been bringing Cleveland,…
Love 'em or hate 'em, pumpkin beer is here to stay, and the American Homebrewers Association is your guide to learn how to brew great pumpkin beer at home. Your next pumpkin-filled creation will convert even the most adamant nay-sayers…
The Great American Beer Festival (GABF) Pro-Am competition pairs teams of home and commercial brewers together in a competition that brings homebrew recipes to the masses. This year, the 2015 GABF Pro-Am competition had 92 entries from professoional-amateur collaborations…
NYC homebrew shop brings homebrewers together in support of a great cause. Brooklyn-based homebrew supply shop, Bitter & Esters is participating in charity event Ales for ALS, a collaboation between Loftus Ranches, Yakima Chief-Hopunion and homebrewers around the country,…
To brew this Little Sumpin' Sumpin' clone, use 1 gram of gypsum-per-gallon to treat distilled or RO water. Mash with rice hulls to aid with lautering if desired. Use a single infusion mash at 150°F (66°C), no mash out. Do…
Backsweetening is a process commonly used in mead and cider making to sweeten the finish of a fermented drink just before packaging. This is a useful technique to have in your arsenal of tricks since it is very…
The Great American Beer Festival (GABF) Pro-Am competition is a chance for homebrewers to team up with a commercial brewery to bring a homebrew-inspired beer to the masses. The beer is entered into the GABF Pro-Am competition…
Mash grains at 150°F (65°C) for 1 hour. Sparge at 168°F (76°C). Bring to a boil. Add hops at specified intervals from end of boil. Chill to 67°F (19°C) and pitch yeast. Secure airlock or blow-off tube.…
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…
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