Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Chicha is a catch-all term in much of South America that's used for a variety of alcoholic and non-alcoholic drinks made from corn and manioc roots.
This recipe presents several possible ingredients and brewing options based on different chicha traditions across the Amazon.
While water is the ingredient that makes up the most of beer, it is often lesser-explored than malt, hops, and yeast.
These 5 videos present various topics on water in the brewing process. For more videos on making beer, mead, and cider, check out the Homebrew Con Seminars Archive.
This Belgian-style was known as a "healthy beer." It was mostly brewed in winter, and was yellow to amber in color. It often kept until summer and then blended with a young beer, although sometimes it was kept for two years.
SMaSH stands for "single malt and single hop," alluding to the simple but beneficial ingredients. Brewing SMaSH beers like this 1-gallon blonde ale recipe are a perfect way to hone sensory skills and develop an understanding of the ways various hops and malt come through in a beer recipe.
The American Homebrewers Association (AHA) Governing Committee—a body of 15 individuals elected by members to represent the greater AHA membership—is proposing amendments to the Governing Committee Bylaws. These bylaws outline the roles, dynamics, and rules of being…
What began as one homebrewer's exploration of American-style wheat beers turned into an annual, must-brew recipe.
This is a modern West Coast–style hoppy pale ale with just enough malt complexity to make it interesting as a pale ale, but dry and light enough to allow for high drinkability and crispness, with the citrus, berry, and tropical hops shining through.
As homebrewers, self-sufficiency has created a unique culture. Now it's time to take the next step and grow your own hops! You don’t need a green thumb, you’ll save a little money and it's one more ingredient you'll have complete control over in your beer.
Historically, kvass was said to be the chief beverage of monks and peasants, who preferred it to water. But, as with many probiotic fermented beverages, it evolved into endless varieties, some without it's usual rye bread base. We will focus on one of the healthiest and most attractive versions: beet kvass.
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