Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Mash grains at 158° F (70° C) for 90 minutes. Cut 1 lb (0.45 kg) jalapeños in half, seed, and roast in an oven at 250° F (121° C) for 20 minutes. Steep after boil for 30 minutes.…
Mash grains at 158° F (70° C) for 90 minutes. Primary fermentation for 20 days at 69° F (21°C) in glass. Secondary fermentation for 17 months in oak barrel.
Mash at 156° F (69° C). (Need info about chipotle peppers).
Sulfite must to 50 ppm 24 hrs prior to pitching yeast. Filtered. Primary fermentation for 60 days at 64° F (18°C) in glass. Secondary fermentation for 40 days at 64° F (18°C) in glass.
Primary fermentation for 36 days at 68° F (20° C) in glass. Secondary fermentation for 14 days at 68° F (20° C) in glass. Tertiary fermentation for 44 days at 68° F (20° C) in glass.…
All ingredients except yeast and mint leaves are boiled for five minutes, skimming any scum that rises to the surface. Chill with immersion chiller, add yeast, and ferment. At summer temperatures, this should take three or four weeks.…
Sulfite apple juice with five crushed campden tablets and let sit for 24 hours. Pitch a starter of wine yeast. After fermentation is complete, rack to secondary carboy and age one year. Rack to keg with enough…
Ferment and age each batch of cider separately, then blend in proportions above. For spicing, add cinnamon stick to one bottle of cider and nutmeg to another. Cap bottles and pasteurize for 30 minutes at 140° F (60°…
Originally published in the May/June 2007 issue of Zymurgy magazine. A beer can be compared to the performance of a symphony orchestra. We are the conductor, the recipe is the sheet music, and the instruments are the ingredients with which we…
Mash grains at 152° F (67° C) for 60 minutes. Primary fermentation for 10 days at 62° F (17° C) in glass. Secondary fermentation for 7 days at 68° F (20° C) in steel. Forced…
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