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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Ken Schramm, Dr. Patrick McGovern of the University of Pennsylvania (author of Uncorking the Past and Ancient Wine) and other panel members discuss the advent of human-controlled fermentation: the ingredients, processes, species domestication, implements and human knowledge that went into…
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Homebrewers spend a lot of time and effort to improve their brewing efficiency, seeking to make best use of quality ingredients and even replicating the water profile for a favorite beer. But one area that is often overlooked is efficiency…
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Beer consists mostly of water. Most homebrewers understand the vital importance of brewing water but can be intimidated by the wealth of information available. This talk will focus on simple steps that all-grain brewers can take with regard to their…
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Journey into the past of porter with beer historian Frank Clark. We will look at the murky origins of porter and how it evolved into one of the most popular beers of the 18th century, as well as its slow…
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What makes a yeast truly wild? What is Brettanomyces, and are all beers with Brett actually wild? Where are the best places to find different types of wild yeast? Based on the latest research from Bootleg Biology, we'll discuss how…
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Homebrew Con Baltimore features over 90 speakers, and more than 60 seminars for your brewing enjoyment. When the presenters of “Don’t Fear the Fungus…” had to unfortunately withdraw shortly before the conference – we were thrilled to hear that John…
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Alaskan Brewing co-founder Geoff Larson shares tips and tales from using local and unique ingredients in the brewing process. The seminar will cover selecting ingredients and the base beer, how flavors can manifest, and methods for adding non-traditional ingredients. Examples…
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The microorganisms that ferment beer are responsible for countless flavor compounds, and brewers armed with the right knowledge can manipulate yeasts and bacteria to achieve desired profiles. Douglas will teach homebrewers how to choose different microbes for different outcomes and…
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Want to wood age your beer but don’t have the space? Interested in varieties of wood other than oak? Ditch the barrels and join Matt Del Fiacco as he discusses the use of wood aging alternatives in homebrewing and the…
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Becoming a BJCP judge is hard enough, but it’s after you become a judge that the learning really begins. Why is that, and what can we do to become a better beer judge? Entrants pay money to enter…
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