March/April 2017

Mar/Apr 2017

As a homebrewer, you can never learn enough about your core ingredients. This issue takes a look at craft malts, the history of hops, evaluating your home water quality, and what’s new from yeast labs large and small.

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About Zymurgy

Cover Story

Malt: What’s Small is Big Again

By Michael Piorunski

Homebrewers love hops, but craft malts from small producers are increasingly popular. Learn what up-and-coming, small scale maltsters have to offer you and your beer.

Zymurgy: March/April 2017

Hops for Triceratops?

By: Andy Farke

Humulus lupulus survived mass extinctions and ice ages to land in your IPA. The history of hops spans millions of years, but Dr. Farke squeezed it into six pages just for you.

Zymurgy: March/April 2017

Water: Identify Your Sources

By: Debbie Cerda

How do you know if the water that pours from your faucet is good? Knowing where your water comes from and how to evaluate it are crucial steps to making great beer.

Zymurgy: March/April 2017

Yeast: More Choice Than Ever Before

By: Tony Rau

Homebrewers’ yeast options have been multiplying. Tony Rau, who manages cultures for Odell Brewing Company, clues us in on what’s new from yeast labs large and small.

Zymurgy: March/April 2017

Brewing Locally

By: Stan Hieronymus

Grab your basket and get ready to forage the forest. In this excerpt from his latest book, Brewing Local, Stan Hieronymus offers helpful hints for brewing with botanicals.