Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Originally published in the September/October 2012 issue of Zymurgy magazine. Some things go together: bacon and eggs, thunder and lightning, hippies and sandals, and of course coffee and beer. Many coffee lovers are beer lovers, and vice versa. When well…
Use soft brewing water, acidified slightly if possible. Mash grains for 60 minutes at 154°F (67°C). Follow boil schedule. Ferment at 68°F (20°C), transfer, and condition in a secondary vessel for several days before bottling. Bottle prime with the…
John Jurgenson secured the title of 2006 National Homebrew Competition Cidermaker of the Year for his medium pétillant spiced cider he simply calls, "Spiced Cider."
This recipe along with the rest of the 2006 NHC-winning recipes are featured in the September/October 2006 issue ofZymurgy, which can be accessed by AHA members via the eZymurgy archive.
Controlled fermentation temperatures are ideal for producing clean-tasting beer. This fermentation chiller is an alternative to the usual fridge chambers. Using a computer fan, frozen water and a foam enclosure, this chiller gets the job done on a budget!
I bet you never thought that your old wireless router could be used for homebrewing! Using mostly odds and ends from his home, Dan was able to put together a cheap yet effective stir plate. Grow yeast like a pro and boost your geek cred at the same time!
Bring the water to a boil. Add the licorice root, elecampane, sassafras root, aniseed and fennel seed; simmer one hour. When cooled to 160°F (71° C), strain over malt extract, sugar and honey. Stir until dissolved. Cool to 70°F…
In 2007, Bob and Kim Barret, members of the Ann Arbor Brewers Guild in Ann Arbor, Mich., submitted an American pale ale recipe they call "Amarillo Pale Ale" into the National Homebrew Competition under the sponsorship of BJ's Restaurant & Brewery. They were awarded gold for their brew in category 10: American Ale. Here is their recipe.
Steep must at 180°F (82°C) for one hour. Primary Fermentation: 54 days at 68°F (20°C) in glass Secondary Fermentation: 74 days at 68°F (20°C) in glass
After moving to Virginia, Michael Mitchem realized he had a lot of free time, and he spent it creating his own "Backwoods Brewery." With the help of his fellow B.A.R.F homebrew club members, Mitchem was able to put together quite the rig!
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