Tuesday Beer Trivia: Brewing Lagers
Bale So Hard Dry-Hopped Saison
Bale So Hard Dry-Hopped Saison
Single infusion mash at 150° F (66° C). Primary fermentation at 72° F (21° C) for 5 days. Secondary fermentation at 67° F (19° C) for 5 to 7 days. Add 0.5 oz. (14 g) HBC 438…
Heart of the Valley Homebrewers Named 2017 Radegast Club of the Year
The Effect of Post-Boil/Whirlpool Hop Additions on Bitterness in Beer
The Effect of Post-Boil/Whirlpool Hop Additions on Bitterness in Beer
AHA member Nick Rodammer sets out to answer the question of how post-boil hop additions affect bitterness in beer.
Terra Firma Brown IPA
Terra Firma Brown IPA
Mash for one hour at 153° F (67° F), sparge, and boil for an hour, adding hops as indicated. Chill to 64° F (18° C) and ferment for one week, or until final gravity is achieved. Rack to secondary and…
Tuesday Beer Trivia: John Palmer’s “How to Brew”
Brewers Association Launches Independent Craft Brewer Seal
Brewers Association Launches Independent Craft Brewer Seal
In an effort to educate beer drinkers about which beers are independently produced, the Brewers Association launched a new independent craft brewer seal.
2017 Zymurgy Best Beers By State
2017 Zymurgy Best Beers By State
Each year we ask Zymurgy readers to share a list of their 20 favorite beers that are commercially available in the United States. It’s always a mad dash to find out who makes the list and we’ve already tallied the votes for…
Solstice Spice
Solstice Spice
Mash grains in 2 gallons (7.6 liters) of water at 156°F (69°C) for 30 minutes. Sparge with 2 gallons (7.6 liters) of 180°F (82°C) water. For steeping grains: put grains in bag in the amount of cold water you…
Vello’s Gotlandsdricke
Vello’s Gotlandsdricke
Boil four boughs of juniper branches in 6.5 gal. (25 L) of water for one hour. After removing the spent branches, use the water for mashing and sparging. A step infusion mash is employed to mash the grains. Add…
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