Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
By Ryan D. Kriesch Many yeast suppliers currently produce kveik yeasts that have been sourced from different regions of Norway. Some labs are even isolating specific strains from blended cultures […]
Kombucha recipe below! By Amahl Turczyn You’d be forgiven for thinking the name kombucha, a sweet/tart sparkling fermented beverage made from sweetened tea and fermented with both yeast and…
The AHA's Big Brew recipe for 2008, this Chiswich Bitter clone recipe is straight from John Keeling at Fuller's Griffin Brewery in West London.
Seminar
Beer is just one example in a variety of zymurgy. In this seminar, Gabe Thoth, author of The Fermentation Kitchen, explores different types of fermentation and homemade fermented foods.
Brewers have explored various strategies to put cannabis into alcoholic and non-alcoholic brews. Discover how with this excerpt from Brewing with Cannabis.
Seminar
Many homebrewers have either talked about or actually brewed with cannabis. Before you start, or before your next cannabis brew, there are many things to keep in mind to ensure your experience aligns with Charlie’s famous motto: “Relax,…
Mash at 150°F (66°C) for 60 minutes. Lauter and sparge to collect 7.8 gal. (29.5 L) of wort and boil 90 minutes. Add hops, CaCl2, Whirlfloc, and yeast nutrient as indicated. Post-boil volume should be 5.5 gal. (20.8 L). Chill to…
The latest release from Brewers Publications® is essential reading for the home cook, foodie, craft beer enthusiast, or fermentation fan.
AHA members get 25% through Septemer 7th.
A quick and easy recipe that from Matt Weide that you can make your own with different added varietals to complement the base honey.
Kathy the beekeeper and Andrew the meadmaker combined their skills to create the perfect mead for their son's wedding. Discover the journey of meadmaking from bees to glass!
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