Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
This article was originally featured in the May/June 2018 issue of Zymurgy magazine. Join the American Homebrewers Association and enjoy a subscription to Zymurgy and access the digital archive. On a cloudy morning…
We’ve broken a typical beer faucet into its component pieces to show you how the magic happens
President Carter is usually given credit for passing the bill on homebrew legalization in 1979, but he had some help. Read about the history of homebrewing legalization in the United States and those that made it possible to enjoy the hobby today.
Originally published in the November/December 2000 issue of Zymurgy magazine. Join the American Homebrewers Association to access the Zymurgy magazine digital archive. So say you're a lambic brewer, or a mead maker, or perhaps, a brewer who likes to…
It took several years to perfect my Russian Imperial Stout, and its brewing has become an annual rite for my wife and me.
A step infusion mash is employed to mash the grains. Add 6 quarts (5.7 L) of 140° F (60° C) water to the crushed grain, stir, stabilize, and hold the temperature at 132° F (56° C) for 30 minutes. Add…
Mash all grains at 152° F (67° C) for one hour. Lauter and sparge with enough 168° F (76° C) water to achieve a pre-boil volume of approximately 7 gallons (26.5 L). Bring wort to a boil and…
This recipe uses sous vide techniques discussed in “Cooking in a Vacuum” in the May/June 2018 issue of Zymurgy magazine. It is a simple sous-vide adaptation of the famous Chicken Marbella recipe from The Silver Palate Cookbook…
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