Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Mash in at 148°F (64°C) and hold for 60 minutes. Recirculate and raise temperature to 168°F (76°C) for mash out. Boil for 90 minutes, adding hops according to recipe. Add spices with 20 minutes left in the boil. Add sugar…
Homebrew Con 2016 - Clubs & Competitions
Danny Reid of the Tampa, Florida homebrew club Special Hoperations talks about the process of establishing a new homebrew club.
Test your knowledge on the science of sour beers in this week's Tuesday Beer Trivia quiz. Always wanted to know how much you understand about brewing sour beers? Test yourself and see if you've got the styles and all their delicious microbes…
Editor’s Note: A version of this article appeared in the Nov/Dec 2016 issue of The New Brewer. How many times have you opened your malt cabinet and rummaged through a collection of zip-top bags filled with assorted base malts and specialty…
The Great American Beer Festival Pro-Am (GABF Pro-Am) competition is an opportunity for commercial breweries to team up with amateurs to bring a homebrew recipe to life and vie for top honors. The winning entries are announced at the…
Mash at 154°F (66°C). Boil 90 minutes, adding hops as noted. Ferment at 70°F (21°C) for four days. Rack to secondary with dry hops. Age 12 days and bottle with corn sugar.
Test your knowledge on fruit beers in this week's Tuesday Beer Trivia quiz. Fruit in beer seems like a new phenomenon in the United States, but these sweet and succulent additions have been around for longer than we think. After you take…
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