Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Want to know the best-kept secret at the Great American Beer Festival (GABF)? Hint: it's not the badge-only restroom. It's the Pro-Am Competition booth! While many festival-goers scramble about and queue up to taste rarities from their favorite breweries,…
Dry-hopped cider is all the rage, and cidermakers far and wide are trying to find that delicate balance between hoppy aromatics and apple sweetness. Here's how they do it!
Mash at 150° F (66° C) until conversion is complete. Lauter and sparge to collect 7.5 gal. (28.5 L) of wort and boil 60 minutes. Do not add Whirlfloc or Irish moss. At flameout, wait until wort cools to 180°…
In this video, we show you a trick to get a rough idea of how different grains will contribute character to beer, without actually having to brew a full batch of beer!
One of the greatest benefits of being an American Homebrewers Association member is AHA Member Deals, a network of 2,000+ exclusive offers at breweries, homebrew shops, restaurants, and more.
Mash grains at 152° F (67° C) for 1 hour.
Michael Wilcox was gracious enough to share detailed notes on his best-of-show Ode to Jadwiga mead with Zymurgy. This the full version of the abridged notes that appear in the September/October 2018 issue of Zymurgy magazine, where…
Primary Fermentation: 6 days Secondary Fermentation: 22 days Mash in with 10.66 gallons (40.35 L) of filtered, unsoftened well water. Mash grains at 152° F (67° C) for 60 minutes. Mash out at 168° F (76° C) for…
For your convenience, all links mentioned in the September/October 2018 issue of Zymurgy magazine are listed below. About Zymurgy Zymurgy is the bi-monthly journal for members of the American Homebrewers…
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