You are using an outdated browser not supported by The American Homebrewers Association. Please consider upgrading!
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.
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.
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.
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.
Recipes in this Issue
Oaked Wee Heavy
Fortis Exordium
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
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