Registration for the National Homebrew Competition (NHC)—the world's largest amateur homebrew competition—is open through Tuesday, January 31, 2023, at 3:00 p.m. MT.
Charlie Papazian shares key learnings and discusses his favorite recipes and ingredients he has used over the years.
Cream cheese is like a thicker, creamier cousin of ricotta cheese. Like most cheese, it is milk that separates into solid curd and liquid whey forms. Curds are the solids that cheesemakers press, inoculate with cultures, and form into different types of cheese.
The time has come to an end for the Brew Guru App. Find out how to continue to maximize your AHA experience with HomebrewersAssociation.org.
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.
It’s well known that root beer is a sweet, alcohol-free soda, but did you know its “roots” are unique to America? Find out how to make root beer at home!
ABV: 5.3%
IBU: 95
SRM: 9-10
ABV: 11%
IBU: 36
SRM: 100+
ABV: 6.8%
IBU: 20
SRM: 5 SRM (10 EBC)
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Recipe Formulation & Improvement
The January/February 2023 Zymurgy magazine is now available! Check out featured stories including Small Batch Brewing, Gadgets 2023, GABF Pro-Am Competition, and Waste Not.
Whether you’re an experienced homebrewer or a total novice, there are many compelling reasons to brew beer in small batches. Making great beer by the gallon is easy, and doing […]
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