Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Homebrewers love hops—it's no secret. You will always remember the first time you smelled those powerful pellets drop into the kettle. The little bitter cones give beer life, personality and uncanny edginess. Without them, beer would often times be unbalanced,…
Does your homebrew club have what it takes to be the 2015 Radegast Club of the Year? In 2014, the American Homebrewers Association decided to form an award to bring attention to homebrew clubs that are going above and beyond to…
Mash all grains at 155°F (68°C) for 90 minutes. Add malt extract to runoff for kettle boil. Force carbonate with 10 pounds CO2. 80 minute boil. Primary fermentation for 10 days at 66°F (19°C). Secondary fermentation for…
Mash grains at 154° F (68° C) for 60 minutes. 90 minute boil. Use glass for both the primary fermentation lasting 12 days at 68° F (20° C) and the secondary fermentation for 20 days at 68° F (20° C) in glass.
In 2002, the off-centered folks at Dogfish Head Craft Brewed Ales unveiled a unique apparatus that is now known as the "Randall." A Randall connects to the tapping system of keg allowing ready-to-drink beer to flow through a vessel holding ingredients which…
Recognition Also Bestowed Upon Departing White House Chef Sam Kass Boulder, CO • December 17, 2014 – ‘Tis the season of giving … and brewing! This holiday season, in recognition of their support and participation in the popular American hobby of homebrewing,…
Mash with 31 quarts of water at 167° F (75° C) to achieve an initial mash temperature of 156° F (69° C). Remove grain bag and boil for 60 minutes, with hops added at 60 and 10 minutes and a…
Berliner weisse is a low-strength German wheat beer that relies on a source of lactic acid to create a refreshing but intriguing sourness. As with many things in homebrewing, there is more than one way to achieve Berliner weisses' signature tart…
Directions and tasting notes for Wynkoop Colorojo Clone courtesy of Andy Brown. We boil our Denver city water before the brew day and acidulate it with gypsum or acidulated malt. The single infusion mash temperature for this beer is at…
Allagash Brewing Co. founder Rob Tod had an affinity for Belgian beers in the early '90s but the trouble was, they weren't being brewed by American craft breweries. Tod took matters into his own hands, opened Allagash…
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