Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Sourdough recipes rely on naturally occurring "wild" microbes to ferment and raise flavorful dough that expresses sourdough's signature tang.
Annie Johnson of Seattle, WA, a member of the North Seattle Homebrewers club, won a gold medal in Category 39: Standard Cider or Perry in the 2023 National Homebrew Competition Final Round in San Diego. Johnson's French Cider earned gold out of 48 entries.
We’ve put together a quick survey to learn about how you brew, what resources you love, and what you think we’re missing.
Master brewer Luis Hernandez Martinez takes you back to ancient Egypt to show you how they brewed 5,000 years ago, and how their love of another roasty beverage led to a revolution in malting technology.
For 2024, the AHA is excited to gather surrounded by layers of beer appreciation, education, and off-the-charts networking at the who’s who of U.S. beer gatherings: the Great American Beer Festival
Travis Hammond & Jessica Oliver of San Diego, CA, a member of the QUAFF homebrew club, won a gold medal in Category 37: Spice Mead in the 2023 National Homebrew Competition Final Round in San Diego. The duo's Fruit and Spice Mead earned gold out of 49 entries.
Seminar
In this inside look at how American hops are grown, harvested, processed, and used, Nick Zeigler will share insights on how to use different hop products to deliver the quality you want. You’ll learn to choose the right hop products for different steps in the brewing process and discover varied approaches to achieving your desired results.
Browse through 20 fruit mead recipes that earned medals in past years of the National Homebrew Competition. From apples and grapes to citrus and berries, these world-class fruit mead recipes are sure to please.
The inaugural Member Deal of the Year award recognizes the most popular deal among American Homebrewers Association members.
Nothing quite compares to traditional cider from the Asturias and Basque regions of Northern Spain, where cider is a way of life. Variously described as tart, earthy, dry, funky, flat, and cloudy, Spanish-style cider is gaining traction among American cidermakers and importers.
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