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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Sour beers are hugely popular with home- and commercial brewers alike. However, the term “sour beer” encompasses a large range of styles, methods, and flavors. In this talk, we’ll address variations in sour beers from sensory, microbiological, and stylistic perspectives.…
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Mead is an incredibly diverse beverage category with the potential to create sublime food pairings. This talk introduces mead styles, discusses food-pairing strategies, and offers tips on how to develop meads specifically to pair with meals at home.
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In this detailed look at commercial and homebrewing collaborations and competitions, attendees will discover the benefits of the Pro-Am for homebrew clubs and breweries and learn strategies a club can use to create their own events. This presentation examines the…
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Simplicity isn’t just for beginning homebrewers. No matter how long you’ve been brewing or what your experience level is, cutting out unnecessary steps in your process can save you time and increase the fun factor. Denny and Drew will talk…
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The 2015 BJCP Style Guidelines added several new styles, so it’s complete now, right? Not so fast. New styles continue to be created and evolve, while historical styles are rediscovered and gain new interest. Join Gordon Strong, principal author of…
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Australian old ale is as distinctive an Australian style as Australian sparkling ale, but it’s not the same as English old ale, nor is it a porter derivative. Learn how XXX became old, discover details of Australian brewing techniques across…
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Through the years, “some” homebrewers collect massive amounts of hops, bulk barley, yeast cultures, and adjuncts. Learn how to properly store, manage, and protect those ingredients from bugs, mold, mice, oxygen, fruit flies, light, and time. This seminar will discuss…
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A must for those who enjoy beers made with smoked malts, this course introduces homebrewers to an alternative method of introducing smoke flavor: smoked hops. Smoked hops can be added in the boil or as dry hops to deliver a…
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As brewers and meadmakers, we have many of the tools and techniques (like sanitizing) to ferment other foods and drinks. Naturally pickled foods, hot sauce, cheese, sauerkraut, kimchi, vinegar, kombucha, wine, and sourdough bread are all fermented products. We will…
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Many beer styles are defined by the characteristic flavors found in specialty malts, but how does a maltster develop these flavors? Let’s follow grain on a journey through the malt houses of yesterday and today to understand the importance of…
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