Your home fermentation journey doesn’t need to stop at beer! Find topics on projects and recipes that expand and compliment your homebrewing skills, including sake, kombucha, and hop growing.
Certified Master Beekeeper Grace Mehl walks through what you need to know before starting your home beekeeping adventure.
Hydromel is two Latin words combined to mean water (hydro) and honey (mel). Discover how to make these session-strength meads at home.
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 it’s rather uncommon in the United States.
Ethiopia has a wonderfully diverse culinary tradition, but the one food that’s found at nearly every meal is a spongy, fermented flatbread known as injera.
Kombucha recipe below! By Amahl Turczyn You’d be forgiven for thinking the name kombucha, a sweet/tart sparkling fermented beverage made from sweetened tea and fermented with both yeast and bacteria,…
Brewers have explored various strategies to put cannabis into alcoholic and non-alcoholic brews. Discover how with this excerpt from Brewing with Cannabis.
Kathy the beekeeper and Andrew the meadmaker combined their skills to create the perfect mead for their son's wedding. Discover the journey of meadmaking from bees to glass!
In medieval times, bees were kept in hives without an internal frame system, which means the combs were free-hanging. When it was time to extract the honey, an old and trusted meshod of "washing comb" was often times used.
Join Annie Johnson as she explores the magnificent symbiosis between beer brewing and sparkling wine production. Discover how you can use the traditional Champagne method to produce amazing Champagne-inspired beers.
Historically, kvass was said to be the chief beverage of monks and peasants, who preferred it to water. But, as with many probiotic fermented beverages, it evolved into endless varieties, some without it's usual rye bread base. We will focus on one of the healthiest and most attractive versions: beet kvass.
