Miso is a fermented paste traditionally made with soybeans. As with sake, miso ferments with the help of koji, that magic culinary mold Aspergillus oryzae, grown on rice or barley.
Cody Gabbard shares tails of road tripping through Oregon and experiencing it’s renowned brewing scene.
These 5 fermented food recipes from around the world are perfect for your explorations into home-fermentation.
This webinar will help participants explore personal and cultural identities and learn how they relate to different communication styles.
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This Hoppy Amber Ale is the Learn to Homebrew Day 2022 official recipe! Learn to Homebrew Day–brought to you by Grainfather–is an annual celebration where homebrewers show newbies how awesome it is to make beer at home.
ABV: 13.1%
IBU: 44
SRM: 18 SRM (36 EBC)
ABV: 6.5%
IBU: 100
SRM: 18 SRM (36 EBC)
ABV: 5.3%
IBU: 22
SRM: 13
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The September/October 2022 Zymurgy magazine is now available! Check out featured stories including National Homebrew Competition 2022, Secrets of Success, Cider of the Northeast, and Skeptical Brewing part 5.
In 2022, the world’s largest homebrew competition awarded 132 medals in 44 categories for homemade beer, mead, and cider. Here are the winning recipes and the stories of those who […]
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