Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
To make this Deschutes Black Butte Porter clone, mash grains at 153° F (67° C) for one hour. Mash out at 168° F (76° C). Boil for 90 minutes. Ferment at 65° F (18° C).
This Dogfish Head 90 Minute IPA Clone is created with a single infusion mash at 150°F (66°C) for 60 minutes. Boil for 90 minutes. Combine all of your kettle hops into one bowl, weigh out 0.2 ounces (5.6 grams)…
Each year, your American Homebrewers Association (AHA) Governing Committee selects a recipient for the AHA Governing Committee Recognition Award. First issued in 1988 to Fred Eckhardt, the award honors outstanding service to the community of homebrewers. We're excited to announce that the 2015 AHA…
In 2014, the Radegast Club of the Year Award was established to honor a homebrew club not for its competitive prowess, but the effort its members make to use homebrewing as a tool to benefit their greater local community.…
By John Moorhead Those plants that are more important to the survival of man, or which have stimulating psychological effects upon him, are, in tribal and early Western societies, thought to incorporate a particularly powerful…
For more information on making mead, head over to our How to Brew Mead section! A “hot” area for debate in the mead making community is whether or not to treat the honey with heat as a means of pasteurization…
Single infusion mash: 151°F (66°C) for 50 minutes. Mash out: 168°F (76°C) for 15 minutes. 90 minute boil. Ferment at 65°F (18°C).
Braggot brings together the best of mead and beer, using honey and beer ingredients to create a unique beverage.
Mash grains for 60 minutes at 153-155* F. Collect wort and bring to boil. If using hops, add them to the boil kettle at the start of the 60 minute boil. Rack to primary and pitch your favorite alcohol-tolerant English…
Mash grains at 156°F (69°C) for 60 minutes. Mash out at 168°F (76°C). Primary fermentation for 20 days at 60°F (15°C) in stainless steel. Secondary fermentation for 60 days at 40°F (5°C) in stainless steel. …
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