Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
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…
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.…
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