Black Project Brewing Co. (Denver, Colorado) share their wisdom on brewing Lambic-inspired beers at home, including a homebrew recipe and 10 tips.
Access 30+ Homebrew Con seminar recordings covering an array of beer and homebrewing topics!
Discover Dry Dock Brewing's secrets to making their Germany-style marzen, Doktoberfest.
Stan Hieronymus explores the origins of Azacca hops — named after the Haitian god for agriculture — and Orpheus Brewing provides the perfect IPA recipe for this pineappley variety.
Brewers have explored various strategies to put cannabis into alcoholic and non-alcoholic brews. Discover how with this excerpt from Brewing with Cannabis.
Follow along as Natalie & Vinnie Cilurzo of Russian River Brewing Co. are joined by Brewers Association Executive Chef Adam Dulye in a beer-inspired culinary adventure.
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.
The story of the beloved IPA is clouded with misinformation, poor presumptions, and lack of documentation. In this video, beer archaeologist Travis Rupp tells the story of the IPA’s rise to popularity in the 18th century, how it was made, and how it likely tasted.
Sponsored content from Fermentis. All images courtesy Fermentis. The first thing to know about Belgian beers is that there is a LOT to know. The Belgians have been brewing beer in…
While water is the ingredient that makes up the most of beer, it is often lesser-explored than malt, hops, and yeast.
These 5 videos present various topics on water in the brewing process. For more videos on making beer, mead, and cider, check out the Homebrew Con Seminars Archive.
As homebrewers, self-sufficiency has created a unique culture. Now it's time to take the next step and grow your own hops! You don’t need a green thumb, you’ll save a little money and it's one more ingredient you'll have complete control over in your beer.
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.