Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
In honor of Mead Day, the Best in Show mead recipe from the 2011 National Homebrew Competition is the Beer Mead Recipe of the Week!
Monique Scovil of Aurora, Colo., submitted her semi-sweet standard melomel with pluots into category 25, which had a total of 132 entries. Adore took gold in category 25, won Best in Show, and gained Scovil the title of 2011 Meadmaker of the Year. If that isn't testimant of a quality mead recipe, than we don't what is!
On July 18, New York Governor Andrew Cuomo signed legislation recently reported on by BrewersAssociation.org which will provide tax credits for local breweries
Mash grains at 150-152°F (66-67°C) for 60 minutes. Follow boil schedule as noted in ingredients list. Ferment at 65°F (18°C) for two weeks. Transfer to secondary and let sit at 67°F (19°C) for at least four weeks. You may…
The Garden State Craft Brewers Guild is once again requesting that beer enthusiasts take action to support legislation beneficial to the state's small and independent brewers and craft beer consumers.
Mash at 150° F (65° C) for 60 minutes. Sparge at 175° F (79° C) to collect 6.5 gallons (24.5 L) of preboiled wort. Boil 90 minutes, adding hops and Irish moss when indicated. 5.5 gallons…
What is the next best thing to brewing your own beer? Sharing the fruits of your labor with friends! Justin built his very own three tap bar to house his homebrews, watch sports, and offer salvation to other neighborhood dads! She's a beaut!
Single infusion mash at 154° F (68° C) for 60 minutes. Primary fermentation for 6 weeks at 48° F (9° C). Forced CO2 to carbonate (2.5 vol) 1 package gelatin finings (in keg).
Mash at 147° F (64° C) for 90 minutes. Boil for 90 minutes starting with 7-gallon pre-boil volume. Ferment at 50° F (10° C) for three weeks then let it rise gradually for 2-3 days to 65° F…
German double direction per Randy Mosher's The Brewer's Companion page 131. Primary fermentation for 2 weeks at 50° F (10° C). Secondary fermentation for 2 months at 40° F (4° C), Forced CO2 to carbonate (2.4 vol).
Use a triple decoction mash with Munich malt only. Mash in at 110° F (43° C) for a 30 minute rest. Pull one-third of the mash for decoction one. Rests at 128° F (53° C) for 20 minutes;…
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