Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
The upfront sweetness of raisins, molasses, and chocolate is balanced by a delicate, smoky finish. Sip Smokeska Porter from a tulip glass on a cold winter night while contemplating the complexities of the universe
For your convenience, all links mentioned in the March/April 2021 issue of Zymurgy magazine are listed below. About Zymurgy Zymurgy is the bi-monthly journal for members of the American Homebrewers Association (AHA). All issues…
Debates around using ale yeasts to brew lager-like beers usually center around a yeast’s ability to minimize phenol and ester character in the finished beer. In this experiment, two classic lager strains are pitted against two kveik yeasts.
Scottish ale yeast is a classic for barleywine, but how do others stack up? In this experiment, the authors compare the old standby to Nottingham, Thomas Hardy, saison, and even Trappist-style yeasts.
It’s only natural to consider oak for adding tannins and vanillins to our homemade ciders. But is there a better choice of wood, or is oak really the standard for a reason? See how it stacks up against pecan and mesquite.
A global pandemic has forced us inside, but homebrewing continues. Competition coordinators have reacted to safety restrictions by staging homebrew competitions that conform to public health guidelines and still offer valuable feedback to entrants. Learn how one club pulled it off.
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This beer-mead hybrid combines the wort from a fairly "typical" brew session with a honey must (the mixture of honey and water) that has been caramelized using hot rocks.
The bold, roasty character of stout lends itself perfectly to additions of chocolate. See the different ways homebrewers added chocolate to their stouts with this collection of beer recipes.
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