Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Three different batches were made at six-month intervals and blended. Primary fermentation for 180 days at 66° F (19° C). Secondary fermentation for 180 days at 66° F (19° C). Forced CO2 to carbonate.
Primary fermentation for 10 days at 70-72° F (21-22° C). Secondary fermentation for 30 days at 70-72° F (21-22° C).
Mash grains at 151° F (66° C) for 60 minutes. Mash out at 168° F (76° C) for 15 minutes. Primary fermentation for 7 days at 68° F (20° C) in steel. Secondary fermentation for 14…
Step mash: 105° F (41° C) for 10 min, 135° F (57° C) for 5 min, 158° F (70° C) for 90 minutes. Mash out at 170° F (77° C). Primary fermentation at 65° F (18° C)…
This award-winning Belgian-styled pumpkin beer includes an array of fall spices and is fermented with saison yeast.
Mash grains for 60 minutes at 154° F (68° C). Mash out for 15 minutes at 168° F (76° C). Primary fermentation for 21 days at 50° F (10° C). Forced CO2 to carbonate (2.4 vol).…
Mash grains at 154° F (68° C) for 30 minutes. Raise to 170° F (77° C) and hold for 15 minutes. Sparge at 170° F (77° C) for 45 minutes. Dry hop in secondary for 7 days. Water…
Steep must at 165-180° F (74-82° C) for 10 to 15 minutes. Primary fermentation for less than 180 days at 65-72° F (18-22° C). Secondary fermentation for more than 90 days at 32-36° F (0-2° C).…
Primary fermentation for 1 month on cherries in glass. Secondary fermentation for 2 months in glass. Tertiary fermentation for 1.5 years in steel.
Fill a fermenter with 3.5 gallons of water, pour in the honey and combine. Once fully mixed, add the berries, yeast, 4.5 grams of Fermaid-K and 2 grams of DAP. Mix carefully and ferment at 67-70° F (19-21° C)…
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