Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
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Gruit as a product changed throughout its history. From a beer additive revered for its fermenting powers, it evolved into a beer with a reputation for powerful headache-causing herbals. The exact nature of gruit was once thought to be lost,…
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Do you enjoy smoked beer? Have you tried smoked beer? In this session, you’ll try five different beers brewed with oak-smoked wheat malt. Sample a saison, an oaked English pale ale, an American barleywine, a doppelbock, and a peach Berliner…
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Things change when you scale up from a homebrew batch to your first commercial brewery, and we aren’t just talking recipe dynamics. Energy supplies and waste production increase substantially. Quality issues can cost real money and break reputations when batches…
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There are hundreds of compounds in beer that change as it oxidizes. Simple sensory descriptions of oxidation often focus on a limited set of effects, particularly those common to pale lagers. However, oxidation effects over time are much wider in…
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Saccharomyces and Brettanomyces create more than just ethanol and carbon dioxide during fermentation. Metabolic compounds can enhance beer flavor (e.g. fruitiness, spiciness) or detract from it (e.g. vegetal, fusel). Additional organisms can complicate these profiles. Fermenting with Kluyveromyces, Zygosaccharomyces, Torulaspora,…
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Many of us have tried our hands at growing hops, capturing local yeast, and malting our own grains to craft ultra-local artisan beers. But have you considered harvesting your own honey for beer and mead? The best honey you’ll ever…
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Cascading bubbles, dense foam, and smooth mouthfeel—join Michael as he teaches you how to achieve the hallmarks of nitro beer in your own homebrew. We’ll go over the history, science, and methods of beer nitrogenation and cover the equipment needed…
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Brewers Association Diversity Ambassador “Dr. J” Jackson-Beckham shares current trends that are changing the craft brewing landscape, highlighting the important role that diversity and inclusion must play in the future growth and sustainability of the industry. In this seminar, she…
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Yeast that can referment beer poses a great risk to commercial brewers and homebrewers. Saccharomyces cerevisiae var. diastaticus is a close relative to brewer’s yeast that can excrete glucoamylase enzymes that metabolize starches. Scientific understanding of this contaminant is lacking,…
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Come learn all the reasons you shouldn’t, all the reasons you should, and, most of all, what you need to do to be successful with such a crazy idea. With more than 9,500 breweries in the United States, are we…
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