The American Homebrewers Association (AHA) Governing Committee—a body of 15 individuals elected by members to represent the greater AHA membership—is proposing amendments to the Governing Committee Bylaws. These bylaws outline the roles, dynamics, and rules of being… Read More
Eisbock are German-style dark lagers that pack a punch of strength and malt with the help of freeze concentration.
These 5 recipes earned gold medals in past National Homebrew Competitions.
Brewers and fermentation fans of all skill levels to convene online for 43rd annual homebrewing conference June 17-19, 2021. Registration is sponsored by Fermentis.
As Joe’s interest in homebrewing grew, so did his family. The weekends that were once spent mashing and sparging were now featuring epic swing-set sessions and tricycle expeditions. This is Joe’s story of rediscovering his passion for homebrewing during the COVID-19 pandemic.
What began as one homebrewer's exploration in American-syle wheat beers turned into an annual, must-brew recipe.
If you are a sour brewer, you are likely no stranger to hefty fruit additions to you brews. If you new to the sour frontier, here's an opportunity to see the vast possibilities of elevating the character of your beer with various types of fruit.
This is a modern West Coast–style hoppy pale ale with just enough malt complexity to make it interesting as a pale ale, but dry and light enough to allow for high drinkability and crispness, with the citrus, berry, and tropical hops shining through.
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.
Held on the first Saturday in May, Big Brew for National Homebrew Day is an opportunity to fire up the kettle and raise a glass to the greatest hobby there is— homebrewing! Through May 9, save $5 when you join the AHA with code BigBrew21.
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.