Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Sometimes we forget the importance of the little things in our brewing systems. The pumps, the plumbing, and yes, the stand that holds everything up. This week, Doug Ames shows how easy it can be to have a brew stand set-up quickly.
SB604 allows a brewery licensee to sell beer at retail at premises described in the brewery license for on-premises consumption and in closed containers for off-premises consumption.
New Jersey governor Chris Christie signed legislation that eliminates a long standing law requiring homebrewers to obtain permits.
Senate Bill 395, if passed, would lift current restrictions that prohibit homebrew from being transported outside of the home where it was made.
That's right. Olive beer. Maybe you've thought about it before, or maybe you've even dropped a martini olive in your beer once. We all get curious sometimes. Either way, this recipe won a gold medal at the last NHC so you know it's going to worth a try.
You brewed the beer, but are you ready to put your creativity to the test and make the tap handle too? Rory Bowers shares an easy DIY to create custom wooden tap handles.
Heat honey and water to 170°F (77°C) for 30 minutes. Oxygenate with pure oxygen for 15 minutes.
Single infusion mash at 156°F for 60 minutes. 60 minute boil. Ferment between 62°F - 72°F for desired fruitiness.
Which is better, bottling or kegging? It’s one of the great homebrew debates, right up there with extract vs. all-grain and batch sparging vs. fly sparging. Both bottling and kegging have their advantages and disadvantages, and both can be onerous…
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