Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
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…
Starting August 3, 2020, membership dues for the American Homebrewers Association will be increasing for 1- and 3-year annual memberships.
Mash at 152°F (67°C) for 1 hour or until an iodine test confirms starch conversion (a longer mash may be needed to fully convert the unmalted wheat). Lauter, sparge, and collect wort. Boil for 60 minutes, adding hops as indicated.…
Every year, the American Homebrewers Association confers the Radegast Club of the Year Award to acknowledge one club’s efforts to better their local community through the power of homebrewing and beer. In 2020, the Radegast Club…
Use the indicated water profile for all 16 gal. (60.6 L) of brewing water (to treat 16 gal. reverse osmosis water, use 6 g gypsum, 2 g table salt, and 10 g calcium chloride). Mash 60 minutes at 156°F (68.9°C),…
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