Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Mash grains with supplemental amylase enzyme for 60 minutes at 155° F (68° C). Boil 60 minutes, adding hops, Irish moss, and yeast nutrient at the indicated times. Cool wort to 67° F (19° C), pitch yeast, and ferment for…
This experiment evaluates the differences between two beers made using the BIAB (Brew In A Bag) method where one grain bag was squeezed post-mash while the other was allowed to drain.
Mash 1 hour at 152°F (67°C). After primary fermentation, rack to secondary and add frozen sour cherries and cocoa nibs. Allow the beer to stay on the fruit and cocoa nibs for at least two weeks—a month or two is…
Susan Verberg sets out to accurately translate two medieval mead recipes discovered in Middle English.
Retail trade is a continuously changing industry. A theory known as the “wheel of retailing” argues that every new dominant retail model is replaced by a newer, more efficient form. New business and technological innovations have brought us…
Here are 5 tips that will improve your homebrewed lager, whether you’re a seasoned veteran or a first-timer.
Mash at 152°F (67°C) for 45 minutes. Boil for 60 minutes. Ferment at 55°F (12.8°C).
Spy Cider: Add yeast nutrient, additional sugars, honey, or fruit to cider. Crush Campden tablets and stir in. Allow to sit for 24 hours, then make yeast starter with 1 cup (237 mL) warm water, 0.5 tsp. (2.5 mL)…
Mash for 60 minutes at 155°F (68°C). Take the first 2.5 quarts (2.4 liters) of runnings and boil vigorously to reduce volume to 3 cups (0.7 liter). The result should be thick and syrupy. Add the roasted barley to the…
Heat 1.5 gallons (5.7 L) water to 172° F (77.5° C) and then add crushed grains to the water. Stir well to distribute heat. Temperature should stabilize at about 155° F (68° C). Wrap a towel around the pot and…
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