Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
SB2183 to legalize homebrewing in Mississippi was approved today by the Senate Economic Development Committee. It now goes on to Tourism Committee, where a vote could happen tomorrow.
Aloha beer lovers. This IPA received the gold medal at the 2011 National Homebrew Competition. Of the 462 entries in the India Pale Ale category, Thor McCmmon took the gold medal back to his home island of Maui, Hawaii.
Thor combines Columbus, Simcoe, Citra, Amarillo and Cascade hops to create the perfect island-style American IPA. Enjoy this IPA on your own beach, wherever that may be!
Use two liquid yeast packages or make an appropriate starter. Ferment at 62°F (17°C). When finished, carbonate the beer to approximately 2.5 to 3 volumes.
Mash at 151°F (66°C) for one hour. Ferment at 68°F (20°C) until finished.
A step infusion mash is employed to mash the grains. Add 15 quarts (14 L) of 130° F (54.5° C) water to the crushed grain, stir, stabilize and hold the temperature at 122° F (50° C) for 30 minutes.…
Mash at 150°F (66°C) for one hour. Mash-out at 170°F (77°C). Boil for 90 minutes, following boil schedule noted in ingredients. Ferment at 67°F (19°C). Post fermentation, blend in tea to taste. Keg and force carbonate.
Like most beer-lovers, Matt dreamed of having his own tavern right in his backyard. Unlike most beer-lovers, he turned his dream bar into reality. Seven years of hard work later and it is about complete. Prepare to be jealous!
New Zealand homebrewer and craft beer enthusiast, Paul Wicksteed, is embarking on an epic mission to construct his ideal HERMS rig. On this leg of the journey, Paul is sharing with us an in-depth look at his custom-fabricated heat exchanger called HEX.
Sonoma Beerocrats club member Byron Burch of Santa Rosa, Calif., earned a gold medal at the 2005 National Homebrew Competition in the 'open category mead' for this recipe. The judges really enjoyed the balance between the sweetness of the honey and the citrus-spice of the chili and lime. An interesting mead indeed!
Mash in at 149°F (65°C) (1.25 quarts/lb strike water) and hold for 60 minutes. Boil 90 minutes adding hops as indicated in recipe. Add turbinado and candi sugar for last five minutes of boil. Add vanilla bean and cinnamon…
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