Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Think of milkshake IPA, and you might think craft beer has gone too far or that it’s an abomination. But it doesn’t have to be! By adding a low level of sweetess, fruit acids in milkshake IPA are slightly offset, allowing fruit and hope flavors to shine through.
Hop growers in Kent and Suffolk refer to hop fields as hop gardens. Those in Herefordshire and Worcestershire call them hop yards. No matter what you call the fields, British hops all benefit from the same maritime climate and terroir.
Mash for 60 minutes at 155°F (68°C) with a mash thickness of 1.33 qt./lb. (2.8 L/kg), followed by a 15-minute mash out at 165°F (64°C). Batch sparge with enough hot water to achieve a pre-boil volume of…
Mash grains at 154*F for 60 minutes or until conversion is complete. Continue on to a 60 minute boil, following the hop additions as noted in the ingredient list.
Did you know you could get your homebrew club’s insurance policy paid for entirely by the American Homebrewers Association (AHA)?
April 14, 2020 In 2020, 18 American Homebrewers Association (AHA) members ran for five available seats on the 15-person AHA Governing Committee. We are thrilled to welcome Chris Hummert, Annie Johnson, Amy Martin, Gail Milburn,…
In honor of International Beer Day—a worldwide celebration of beer styles, brewers, and drinkers—we are sharing eight homebrew recipes and articles on fermented beverages from…
Mash at 155°F (68°C) for 60 minutes. Lauter, sparge, and collect wort. Boil 60 minutes, adding hops as indicated. Cool to 67°F (19°C). Ferment at 67°F (19°C) until specific gravity stabilizes at or near 1.018 (4.6°P). After fermentation, cold crash…
By Megan Wabst Sour cream—a "cream" that has been slowly preserved, or soured, with an acid to create a thicker, tangy cream—is simple to make at home! The key is…
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