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Looking for a beer recipe? Browse hundreds of tried-and-true mead, cider, clone and homebrew recipes from Homebrewers Association approved sources, including Zymurgy magazine, the National Homebrew Competition, Brewers Publications, Craft Breweries, books & more!
Mash in at 136°F (58°C) and hold for 20 minutes. Raise to 148°F (64°C) and …More
Mash at 148°F (64°C) for 75 minutes. Mash out at 168°F (76°C) for 10 minutes. …More
Mash at 152°F (67°C) for 60 minutes. Primary Fermentation: 7 days at 68°F (20°C). Secondary Fermentation: 1 …More
Mix honey and water with stir stick in large (7-gallon or 26.5-liter) bucket. Pitch yeast …More
Hydrate yeast with GoFerm and use a staggered nutrient addition protocol. Ferment for two weeks, …More
Roast pineapples on a cookie sheet, with all the burnt and carmelized sugars added to …More
After secondary rack to keg and add simple syrup to taste, about 1.002 FG. Sulphite …More
This is a blend of Michael’s high-gravity, high-acid New World cider featuring a high percentage …More
Mash all grains at 152°F (67°C) in 1.75 gallons (6.6 L) of water. Sparge with …More
A step infusion mash is employed to mash the grains. Add 9.5 quarts (9 L) …More
[This recipe is featured in the January/February 2018 issue of Zymurgy magazine.] Make your yeast starter …More
Mash crushed grains in 4 gallons (15 L) water at 150°F (66°C) for 60 minutes …More