Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Place the grains in a muslin sack and then steep the grains in 1.5 gallons of water at 160°F (71.1°C) for 30 minutes. Take out the grains and hold them over the kettle allowing the remaining water to drip back…
Greg Kitsock chronicles the life and beer of the man who has single-handedly revived and enshrined the wit beer style.
Two masters of mead deliver a road map for marvelous musts.
Alan Moen sleuths the world of mead both modern and medieval. When you know where to look, the stuff is everywhere.
The heart of the beer is in the heart of the wood, as new Zymurgy Editor Ray Daniels knows.
And Jim Dorsch, the traveling beer philosopher, can tell us why.
Join IBS Director David Edgar in lifting a pint to the British Isles’ finest.
An Amahl Turczyn tribute to the shortest distance between the beer and the mouth.
Steve DellaSala helps us get to the bottom of how to judge meads.
Greg Kitsock lifts a glass to the best-known unavailable beer in America–Alaskan Smoked Porter.
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