Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
All ingredients except yeast and mint leaves are boiled for five minutes, skimming any scum that rises to the surface. Chill with immersion chiller, add yeast, and ferment. At summer temperatures, this should take three or four weeks.…
Sulfite apple juice with five crushed campden tablets and let sit for 24 hours. Pitch a starter of wine yeast. After fermentation is complete, rack to secondary carboy and age one year. Rack to keg with enough…
Ferment and age each batch of cider separately, then blend in proportions above. For spicing, add cinnamon stick to one bottle of cider and nutmeg to another. Cap bottles and pasteurize for 30 minutes at 140° F (60°…
Originally published in the May/June 2007 issue of Zymurgy magazine. A beer can be compared to the performance of a symphony orchestra. We are the conductor, the recipe is the sheet music, and the instruments are the ingredients with which we…
Mash grains at 152° F (67° C) for 60 minutes. Primary fermentation for 10 days at 62° F (17° C) in glass. Secondary fermentation for 7 days at 68° F (20° C) in steel. Forced…
Mash grains at 152° F (67° C) for 60 minutes. Raise temperature to 170° F (77° C) and mash out for 10 minutes. Primary fermentation for 10 days at 50° F (10° C) in glass. Secondary…
Employ a triple-decoction mash with rests at 95° F (35° C), 110° F (43° C), 144° F (62° C), 158° F (70° C) and 165° F (74° C). Forced CO2 to carbonate.
Mash grains at 155° F (68° C) for 120 minutes. Re-circ for 15 minutes, then sparge for 60 minutes. Primary fermentation for 21 days at 56-60° F (13-16° C) in steel. Secondary fermentation for 14 days…
Mash grains at 153° F (67° C) for 60 minutes. Primary fermentation for 30 days at 55° F (13° C) in glass. Secondary fermentation for 120 days at 32° F (0° C) in glass. Forced…
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