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November-December-2018-Zymurgy Magazine
November/December 2018

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.

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About Zymurgy

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Cover Story

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.

Zymurgy: November/December 2018

Kräusening: Improve Your Beer By Adding More Beer

Learn how this old lager brewing technique can invigorate fermentation, help your beer reach terminal gravity, and scrub oxygen along the way.

Zymurgy: November/December 2018

Caella: Pre-Roman Beer in Ibera

We associate the Iberian peninsula with wine. But, before the Romans elevated the grape, ancient locals enjoyed beer.

Zymurgy: November/December 2018

Generous Flavor: Pairing Food and Homebrew for a Good Cause

Pairing beer with meals adds another level of interest to our enjoyment of food and beer.

Zymurgy: November/December 2018

Measuring Acidity in Sour Beer

To better understand sour beers, you need to know a little about acidity, how it’s measured, and how it works.

Recipes in this Issue

  • Honey Squished IPA
  • Benedictus
  • Melissa and Patty’s Saison
  • Lupulin Madness
  • Great Feats of Strength
  • Sun-Dried Sour

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