How to Make Homemade Cider
Cider is simply fermented apple juice, and it’s easy to make at home. This tutorial covers the easiest way to make cider at home. From this base, the sky is the limit for ingredient additions! Read More
Polish Mead Tips from the 2018 Meadmaker of the Year
Michael Wilcox was gracious enough to share detailed notes on his best-of-show Ode to Jadwiga mead with Zymurgy. This the full version of the abridged notes that appear in the September/October 2018 issue of Zymurgy magazine, where you’ll also find … Read More
Homebrewer’s Table: Hand Cut Feta Fries with Oregano, Paired with German Pils
Recipe submitted by Milena and Chris Perrine, CraftBeering.com. Introduction and beer pairing written by Millie Shamburger, American Homebrewers Association. Any recipe starring cheese and potatoes deserves to be highlighted, if not exalted. It really doesn’t matter how you dice it (pun … Read More
Jim’s Sous Vide Chicken Marbella
This recipe uses sous vide techniques discussed in “Cooking in a Vacuum” in the May/June 2018 issue of Zymurgy magazine. It is a simple sous-vide adaptation of the famous Chicken Marbella recipe from The Silver Palate Cookbook by Julee Rosso … Read More
Boiling & Seething: Recreating Two Medieval Mead Recipes
Meadmaking and medieval history are two passions of mine. They might seem worlds apart, but I’ve found they go hand in hand! Exploring medieval mead recipes and experimenting with the techniques have taught me some interesting tips that I can … Read More
Homebrewer’s Table: Beer-Infused Finger Food for the Big Game
You know how it goes with football parties: you revisit the food line over and over. Maybe you’re nervous-eating on behalf of your team, or maybe your appetite for food goes hand-in-hand with your appetite for beer. Either way, we … Read More
Homebrewer’s Table: Charlie Papazian’s Blueberry Pie & English Brown Ale
All good dessert recipes deserve a good story. Surely you’ve got a memory you can dig up somewhere of baking your grandma’s sacred family cookie recipe or the first time you properly executed that pineapple upside down cake (Bravo!). The same … Read More
The Homebrewer’s Table: Brunch Frittata with German-style Märzen
If you’re like me, you consider Saturday mornings to be ritualistic, if not sacred. There’s something so gratifying about easing into the morning, and heck, even having your first meal at noon. Just picture yourself on a weekend whipping up … Read More
The Homebrewer’s Table: Collard Greens with Dark Lager
Any self-respecting person raised in the South has surely eaten collards, if not gone a step further in spending hours over a pot making these delicious braised greens. Collard greens, like many cruciferous veggies, grow well in the winter (depending … Read More
The Homebrewer’s Table: Spent Grain Latkes & Avocado Cream Paired With English-style Bitter
Who doesn’t love a fried potato? Potatoes, as simple and unpretentious as they may be, transform when they’re fried. The crunchy outer edge of a just-greasy-enough potato latke with a side of sour cream is about as good as it … Read More
The Homebrewer’s Table: Lamb Meatballs with Mint Yogurt Sauce and California Common
Lamb and mint are a classic pairing, and despite my best efforts, I haven’t been able to find a historic reason for why these two are irresistible side by side. Either way, this fresh herb and full-flavored meat have been … Read More
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