Current Issue
March/April 2010
Mails: February 19, 2010
Zymurgy is the Journal of the American Homebrewers Association.
Online Extra
The Collaborator Project
By Laurie Yadon
Features
Smoke ’Em If You’ve Got ’Em: Brewing with Home-Smoked Malt
By Drew Beechum
“Make something wild and let’s see who creates the best smoked beer!” That was the challenge for the Maltose Falcons’ annual Doug King Memorial Competition.
Spicing Up Your Beer
By Randy Mosher
We’re all brewing herb beer already. Hops are great, but why should they be the only thing we use to season beer? Why not use everything that’s available to us?
A Cuppa Beer
By Matt Lange
Coffee shares many of the roasted flavors found in dark malts and is a natural choice to add complexity to a porter or stout, or to add a new dimension to a lighter beer style.
Pseudo Decoction Mashing
By Jeff Renner
Homebrewers may find decoction mashing daunting or that it simply makes the brew day too long, despite the flavor benefits. Here is one homebrewer’s simplified version.
Columns
Editor's Desk
Brewing Outside the Box
By Jill Redding
World of Worts
Where the Wild Things Are
By Charlie Papazian
Last Drop
Beerstock 5060
By Mark Joy and Alison Sheafor-Joy
Departments
- Beeroscope
- Dear Zymurgy
- Dear Professor
- Club Only
- Homebrew Market
- Commercial Calibration
- Winners Circle
- Competition Calendar
- AHA Member Shops
- Advertiser Index
Quick Recipe Guide
- American Amber Ale
- Southern Highlander Wee Heavy
- Po Po the Smokey Pale Mild
- Skipp’s Cherrywood Smoked Porter
- Beanie’s Imperial “Baltic” Whiskey Smoked Porter
- Izzy’s Freudian Schwarz
- MacKenzie’s Windsor Ale
- New Claude of Zeply
- Espresso Stout
- Java Porter
- Montezuma’s Revenge Mexican Dark Lager with Coffee
- Munich Dunkel
- T-Hop Ale
- Very Oud Bruin
- English Brown Ale
- Sassy Rose Hippocras
