The American Homebrewers Association turns 40 years old! Grab a homebrew and let’s celebrate. We also take a deep dive into Kräusening, and take a look at Caella, a Pre-Roman beer from Ibera.
Brewing Up Zymurgy: 40 Years of Beer
By Zymurgy Editors (current and past)
Grab a homebrew and join Zymurgy’s editors to see where we’ve been, how far we’ve come, and where we’re headed.
To better understand sour beers, you need to know a little about acidity, how it’s measured, and how it works.
Learn how this old lager brewing technique can invigorate fermentation, help your beer reach terminal gravity, and scrub oxygen along the way.
We associate the Iberian peninsula with wine. But, before the Romans elevated the grape, ancient locals enjoyed beer.
Pairing beer with meals adds another level of interest to our enjoyment of food and beer.
Recipes in this Issue
- Honey Squished IPA
- Melissa and Patty’s Saison
- Lupulin Madness
- Great Feats of Strength
- Sun-Dried Sour
Meet the Editor-in-Chief
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