Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Put your knowledge of wild fermentation to the test in this week's Tuesday Beer Trivia quiz. Sugary wort is turned into beer by yeast who conduct the process of fermentation. Sour beers, however, take a special teams of yeast and/or bacteria…
King cake is a staple of the New Orleans Mardi Gras celebration. The pastry-like cake is sugary-sweet with dominant flavors of cinnamon and sugar, and its story reaches beyond that of Mardi Gras. The king cake is shrouded in religious history, originally…
Add honey to a pot. Do not add water. Gently boil the honey until it has turned dark and tastes caramelized. Add 1 gallon (3.8 L) of water and zinc-fortified yeast, and blend into "scorched" honey. Add this hot honey…
Test your knowledge of Stan Hieronymus' new book Brewing Local in this week's Tuesday Beer Trivia quiz.
Mash at 150° F (66° C) for 60 minutes. Mash out at 170° F (77° C) and collect at least 7.5 gallons (28.4 L) of wort, much of which will be lost to hops absorption. Bring wort to a boil…
Treat brewing water with 1.7 g gypsum and 1.7 g calcium chloride, both in the mash and in the kettle. Single infusion mash at 152° F (67° C) for 60 minutes. 60 minute boil. When fermentation is almost finished, raise…
Mash at 152° F (67° C) for 60 minutes. Mash out at 168° F (76° C) for 10 minutes. Primary Fermentation: 12 days at 62° F (17° C) Secondary Fermentation: 23 days at 55° F (13° C) Carbonate to…
Ferment 120 days at 63° F (17° C).
Start with 6 gallons of fresh Bartlett pear cider and adjust acidity to 0.6% with malic acid. Sulfite with a 10% solution of potassium metabisulfite to 50 ppm and allow to rest overnight. Prepare 6 grams of Lalvin DV-10 with…
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