Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Add all frozen fruit to larger 7- to 10-gallon fermenter and let partially thaw over 24 hours, then pour honey over top and let it continue to thaw for another 24 hours. Mix fruit and honey together, adding…
Eric Cockrell of Broken Arrow, Oklahoma, a member of the Fellowship of Oklahoma Ale Makers, won a gold medal in Category 40: Stone Fruit Mead during the 2022 National Homebrew Competition in Pittsburgh, Pennsylvania. Cockrell's Stone Fruit Mead (40) was chosen as first out of 8 entries in the category.
Add blueberries to a 7- to 10-gallon fermenter and let partially thaw over 24 hours. Add honey and let it continue to thaw for another 24 hours. Mix fruit and honey together, adding all day 1 additions to…
With this grape mead, Allen Martin earned the title of Meadmaker of the Year in the 2023 National Homebrew Competition.
The apple juice was from our Minnesota Home Brewers Association club buy and was a mix of Haralson, Honeycrisp, and Sweet Tango. I fermented, added oak, back sweetened to 1.010 (to taste), added Dual Fine to clear, and…
Staggered nutrient additions. Fermented low 60s °F. I generally prefer to blend after fermentation is finished, but this was a project to use some honeys I labelled “difficult”—each had something I liked but also had at least one…
This is a variation on my silver-medal-winning recipe from NHC 2021, Sticky Fingers. This year’s variation, a rose saison, is named for a dear family friend who is also a strong female scientist with some French ancestry.
The winning entry was a blend of seven beers. The recipe provided here is the bulk of the blend. My approach is to make several sour stock beers, age them 6 months or so, brew/ferment some fresh saison…
Mash at 155°F (68°C) for 60 min. 90 min boil. Pitch with a healthy yeast starter. Ferment at 50°F (10°C) for 10 days. Perform a diacetyl rest at 68°F (20°C) for 2 days. Lager at 38°F (3°C) for…
Keg sour with the Lactobacillus for four days @ 85°F (29°C).
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