Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
To do this the old-fashioned way, divide the grain bill into goedzakken and vetzakken grists. For the goedzakken, take 1.7 kg (3.75 lb.) of malt, 300 g (10.6 oz.) of wheat, and all the oats; the remainder will…
Find your next cream ale recipe. Browse the beer recipes below to get started! Beer Judge Certification Program (BJCP) style description: A clean, well-attenuated, flavorful American “lawnmower” beer. Easily drinkable and refreshing, with more character…
Water treatment: RO water treated with ¼ tsp 10% phosphoric acid per 5 gallons1 tsp CaCl2 in mash. Mash technique: Step mash, mashout, dark grains added at vorlauf Mash rests: 131°F (55°C) 15 minutes, 147°F…
For your convenience, all links mentioned in the January/February 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…
Homebrew contraptions are as integral to homebrewed beer as malt, water, hops, and yeast. Every year, we celebrate homebrew ingenuity in Zymurgy‘s gadgets issue, and this year we’re delighted to share more than 20 of the pieces of equipment you shared with us.
Barrel-aged, conditioned with fruit, smoke, or simply plain, Baltic porter should be a part of every homebrewer’s portfolio, especially for those who live in colder climes. Serve it at cellar temperature in a tulip glass and find your Baltic bliss.
A good saison is dry and assertively hoppy, balancing yeast-driven complexity with the subtle richness of Pilsner malt. When done well, mixed-culture saisons introduce extra complexity while retaining the character of the base beer.
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.
Water treatment: RO water treated with ¼ tsp 10% phosphoric acid per 5 gallons. 1 tsp CaCl2 in mash Mash technique: Infusion, mashout, dark grains added at vorlauf Mash rests: 154°F (68°C)…
From National Homebrew Competition medal-winners to commercal clones, find your next Vienna lager homebrew recipe!
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