Explore topics that bring together the worlds of beer, food, and home-fermentation. Including beer pairings, cooking with beer, and fermented food recipes.
Sourdough recipes rely on naturally occurring "wild" microbes to ferment and raise flavorful dough that expresses sourdough's signature tang.
Gochujang is one of the most popular sauces in Korean cuisine, and a key ingredient in kimchi. Here's how to make it at home.
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.
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.
Itās well known that root beer is a sweet, alcohol-free soda, but did you know its ārootsā are unique to America? Find out how to make root beer at home!
This particular pizza dough recipe produces 4 or 5 full-sized pizzas, depending upon how thin you like your crust.
Check out these 7 creative ways to incorporate your favorite beer into your Thanksgiving celebration this year, including culinary adventures, pairing tips, and homebrew recipes.
These hard beverages are becoming popular with craft breweries and dedicated ākombucheriesā alike, as they present a blank canvas on which a limitless number of flavors and colors can be painted.
Certified Master Beekeeper Grace Mehl walks through what you need to know before starting your home beekeeping adventure.
From mead to kimchi, find out how your fermentation skills can be applied beyond beer to open up new worlds of creation.
Expand your homemaking endeavors to cheese! These recipes and videos will help you get started on home cheesemaking.
Quark is among the most popular cultured dairy products one encounters in Germany and much of Eastern Europe, but itās rather uncommon in the United States.
