Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
In the March/April 2015 issue of Zymurgy magazine, John Mallett discusses the importance malt plays in the production of beer and his newly published book, Malt: A Practical Guide from Field to Brewhouse. In Mallett's book, a…
Imagine having a personalized bar at home complete with draft system, LED lights, a chalk board, stained wood and a tiled counter top. People will be begging to come to your house not just because you make great beer, but you offer an experience few…
John Watson of Southbury, Conn., took home the gold in the 2008 National Homebrew Competition Fruit Beer category for his Berliner Weisse with sour cherries, ironically called "It's All Mine So Keep Back."
The Berliner Weisse is sharply sour with a clean acidicity, and the five pounds of sour cherries in this batch give this beer a crisp, light tartness. With judge feedback like "Great Job!" and "Nice Berliner Weisse!" you'll want to keep a close eye on this beer when you have company around.
To the new homebrewer, understanding the differences between batch sparging and fly sparging can be confusing. For the seasoned masher, deciding which is a better process for your homebrewing set-up can be an even greater challenge. What is Sparging? Sparging is part…
Mash grains at 154°F (68°C) for 60 minutes. Sparge into two kettles, one at a time, then adjust wort gravity to 1.050 and 1.035, respectively. Commence boil and add half the boiling hops to each kettle at the specified time,…
There's nothing like setting up your very own kegerator and having perfectly carbonated beer ready to dispense at the pull of the tap. I was surprised how simple it was to set up a homebrew kegging system, especially using
"Bock" is a term reserved to signify beers that are typically over 6% ABV. Generally, the term is specifically used to discuss a family a malt-forward Bavarian lagers varying in strength, color and character. Category 9 of the 2008…
Mash at 125°F (52°C) for 20 minutes. Mash at 154°F (68°C) for 60 minutes. Boil for 90 minutes.
Barrel and wood-aged beers seem to be ever-growing in popularity among home and craft brewers. Aging beer on wood creates interesting complexity which varies due to wood type, level of the wood's "toast" and the length of time the wood is…
Mash in at 154°F (68°C) for 30 minutes. Raise temperature to 168° F (78° C) for 30 minutes. Boil for 75 minutes. Use one (1) Whirlfloc tablet for 10 minutes. Primary fermentation at 65°F to 70°F (18-21°C). Secondary…
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