Two-Row vs Six-Row Barley
Pharaoh Ale: Brewing a Replica of an Ancient Egyptian Beer
Pharaoh Ale: Brewing a Replica of an Ancient Egyptian Beer
It all started in mid-August 2011 with an email from the Hood Museum of Art at Dartmouth College in Hanover, N.H., asking me if I would give a presentation about ancient Egyptian beer-making in April 2012. The museum had an…
Project Grodziskie: A Polish Renaissance
Project Grodziskie: A Polish Renaissance
Originally published in the November/December 2012 issue of Zymurgy magazine. Ask any brewer which style of beer Ireland gave to the world, and dry stout would be the immediate reply. Most brewers could also easily identify a number of different beer…
Making Great Coffee Beer
Making Great Coffee Beer
Originally published in the September/October 2012 issue of Zymurgy magazine. Some things go together: bacon and eggs, thunder and lightning, hippies and sandals, and of course coffee and beer. Many coffee lovers are beer lovers, and vice versa. When well…
The Joys of Bottling (Really!)
The Joys of Bottling (Really!)
Which is better, bottling or kegging? It’s one of the great homebrew debates, right up there with extract vs. all-grain and batch sparging vs. fly sparging. Both bottling and kegging have their advantages and disadvantages, and both can be onerous…
So I Married a Homebrewer, Part II
So I Married a Homebrewer, Part II
Editor’s Note: “So I Married a Homebrewer” appeared in the September/October 2007 issue of Zymurgy. “How’s the marriage going?” It’s an odd question, really, but I doomed myself to forever encounter it by writing a story about my betrothal to a homebrewer.…
Bold Beer Reductions from a Munich Cooking School
Bold Beer Reductions from a Munich Cooking School
Over the past few decades, beer has reclaimed its rightful place as both ingredient and accompaniment in private and professional kitchens. Beer for deglazing a pan, steaming mussels, mopping a roast, or providing substance to a beef stew has long…
Mastering Malt
Mastering Malt
Originally published in the May/June 2011 issue of Zymurgy magazine. [Editor's Note: The following is an excerpt from Brewing Better Beer, recently released from Brewers Publications] Just as a chef must understand the products he or she works with in order…
Ancient Homebrewing in Modern Day Mexico
Ancient Homebrewing in Modern Day Mexico
Originally published in the May/June 2011 issue of Zymurgy magazine. When the first prehistoric humans stumbled across the miracle of fermentation, it was viewed as a sacred process—a gift from the gods. For most of human history, beer has been…
Hosting a Zero Waste Beer Event
Hosting a Zero Waste Beer Event
By Ginger Johnson The word sustainability is thrown around almost recklessly these days. What does it mean? It means being a good steward to the planet, which is precisely why the beer community is an ideal group of already engaged, passionate…
Making Your Homebrew Club ‘Official’
Making Your Homebrew Club ‘Official’
By Drew Beechum With but a little twist I think we can fit the classic anthem of “Yo ho! Yo ho! A pirate’s life for me” to the typical modern homebrewer. Admit it, you carry a little of that piratical “damn…
Brewing with Fruit: Wheat Beer and Beyond
Brewing with Fruit: Wheat Beer and Beyond
Originally published in the May/June 2010 issue of Zymurgy magazine. Access all Zymurgy magazine issues through 2000 from your computer and mobile devices. Fruit beer has been brewed for hundreds of years in ancient pre-hopped brews and most famously as…
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