Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
It's safe to say Vinnie Cilurzo, owner and brewmaster of Russian River Brewing Company, knows a thing or two about making hoppy beers. His double IPA, Pliny the Elder, earned the title of Zymurgy's 2015 Best Beer in America for seven…
Each year, your American Homebrewers Association (AHA) Governing Committee selects a recipient for the annual AHA Governing Committee Recognition Award. First issued in 1988 to Fred Eckhardt, the award honors outstanding service to the community of homebrewers. It was with…
This highly sessionable special light ale is typically dry and below 5% ABV with a noticeable dose of hops and top-fermenting Belgian yeast.
by Duncan Bryant, AHA Web Coordinator I first heard of Grätzer (also commonly known as Grodziskie) when it was added to the Great American Beer Festival® competition style guidelines in 2013. I have recently found a few pro-examples locally—Grimm Brothers Brewhouse…
Dear California AHA Member, Your action is needed now to ensure passage of AB 2609, a bill that will allow homebrewer organizations to host homebrew events in the state of California like the Southern California Homebrewers Festival and the AHA…
A step infusion mash is employed to mash the grains. Add 10 quarts (9.5 liters) of 140°F (60°C) water to the crushed grain, stir, stabilize and hold the temperature at 132°F (53°C) for 30 minutes. Add 5 quarts (4.8…
Brew in a bag (BIAB) is an alternative all-grain technique to the traditional mash tun process, which is ever-growing in popularity. After the mash is complete, the bag of grains is pulled from the brew…
The art and science of formulating a beer recipe from scratch is an involved process. While we aren't going to walk through all the steps since they could fill a book (in fact they do: Designing Great Beers), here…
Mash at 149° F (65° C) for 90 minutes or until conversion is complete. Add all adjunct spices at end of boil. Ferment with Saison yeast at 75° F (24° C) until…
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