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march/april 2019 zymurgy
March/April 2019

That’s right, you could be malting your own wheat from the comfort of your own home to use on your next brew day. Learn how! Plus Joe Morris beaks down the process for making truly gluten-free beer.

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About Zymurgy

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Cover Story


Shati: A Viking Age Homebrew

By Mika Laitinen

Finnish sati is one of the best surviving examples of what European beer was like before professionally brewed hopped beer became commonplace in the Late Middle Ages.

Zymurgy: March/April 2019

Zero Tolerance: Brewing Truly Gluten-Free Beer

Many brewers view a disease like celiac or non-celiac gluten intolerance as a career ender, but nothing could be further from the truth. See how far gluten-free beer has come.

Zymurgy: March/April 2019

Hogtown House Rules

The best-of-show (BOS) round is one of the most important parts of a competition, but it isn’t always fast. Here’s how one homebrew club has made the process more efficient.

Zymurgy: March/April 2019

A Homebrewer’s Guide to Malting Wheat

Fundamentally, home malting is just sprouting seeds and then drying them. But, as with brewing, there’s much more to it if you want good results.

Zymurgy: March/April 2019


In school, enzymes might have seemed like just another topic you’d never use. But once you start homebrewing, you realize just how important they are.

Recipes in this Issue

  • Chimay Dorée Clone
  • Mika Laitinen’s Sahti
  • Olavi Viheroja’s Sahti
  • Cane Toad Wiesse
  • The Son of Grapefruit Xtra Pale Ale
  • Dad’s Red Ale
  • Oaked Wee Heavy
  • Fortis Exordium

Meet the Editor-in-Chief

Dave Carpenter

Dave brewed his first batch in 2009 and started writing about beer soon thereafter. In addition to geeking out on beer and language, Dave enjoys hiking, traveling, and other gerunds as well. Email Dave