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May/June 2018
From brewing with spruce to new and inventive ways to help fund your homebrew club, this issue of Zymurgy is packed. Did you know that as an all-grain brewer, you may already have everything you need to cook sous vide? Give it a try!
If you’re an all-grain brewer, you may already have everything you need to cook sous vide. Make your mash tun do double duty and create your own haute cuisine at home.
The Good Life: Raising Phenomenal Resources for your Homebrew Club
By: Ron Minkoff
Ready to take your homebrew club to the next level? Serving beer at a local even can earn you the cash you need to support the programs your members want.
When national Prohibition became law, Portland’s FH Steinbart was two years old. A century later, America’s oldest homebrew store is still keeping it independent and local.
Recipes in this Issue
Stew’s Brew Hefeweizen (All-Grain)
Stew’s Brew Hefeweizen (Extract)
Simple Pils
Big Star Lager
TukTukTea IPA
Bleu Reserve
Westbound Quad
Two Flamingos Strawberry Milkshake IPA
Oregon Super Dank
Ordinary Grisette
Grisette de Saison
Kathleen’s Spruce Ale
TukTukTea IPA
Bleu Reserve
Westbound Quad
Two Flamingos Strawberry Milkshake IPA
Oregon Super Dank
Ordinary Grisette
Grisette de Saison
Kathleen’s Spruce Ale
Stew’s Brew Hefeweizen (All-Grain)
Stew’s Brew Hefeweizen (Extract)
Simple Pils
Big Star Lager
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