Access the archive of past Homebrew Con seminars on all things beer, mead, and cider. Preview three of our favorite seminars below. Göbekli Tepe and the Origins of Beer: An Examination of Anatolia and the Levant Lambics and Flanders for Dummies: An …

2024 National Homebrew Competition Winners. The National Homebrew Competition is the world’s largest stage for amateur homebrewers to display their skills, creativity, and passion for fermentation, and recognizes the most outstanding homebrewed beer, mead, and cider.

Learn How to Make Beer at Home. Watch this how-to video for the easiest and cheapest method to make your own beer. Whether you’re new to the hobby of homebrewing or want a refresher, get instructions for turning malt, hops, yeast, and water into …

Raw, brewing-grade barley undergoes a germination and kilning process by malt manufacturers to prepare it for brewers. In other words, malt is barley that has been sprouted and dried. Every combination of roasting time, temperature, pH, concentration, sugar, and nitrogenous compounds will create a different set of flavor chemicals in a malt.

Brewing beer with malt extract is the starting point for most new homebrewers, and a great option for those with limited time, space, or money. All-Extract homebrewing requires minimal equipment and procedures while still producing quality, homebrewed beer.

Browse through our collection of the world’s best homebrew recipes! From medal-winning beer, mead, and cider recipes to homebrew-scaled versions of your favorite commercial brews, you’re guaranteed to find your next favorite beer recipe.

When brewing smoked beers, these phenols can be desirable. Hops and malt also are a source of polyphenols in the form of tannins, which are perceived more through sensation then smell. Chemicals. Chlorine and bromine tend to encourage high levels of phenols and polyphenols. Chlorine is common in water, which can be treated before brewing to remove.

Sources: “Brewing with Fruit” by Dave Mentus (May/June 2010 Zymurgy); “Notes from a Fruit Beer Fancier” by Randy Mosher (July/August 2002 Zymurgy); “Sweet & Sour: Adding Fruit to Sour Beer” by Kevin Wright (May/June 2015 Zymurgy).

Sure, homebrewers make the wort, but it’s yeast that makes the beer. The process of converting wort into beer is a labor-intensive task for yeast, and it deserves all the help it can get to conduct a quick but clean fermentation. One of the best ways to ensure yeast is empowered for the best fermentation is by creating a yeast starter.

Typically dark red, purple or brown, the soft marine plant has been used as a brewing additive for nearly 200 years. Irish moss comes in both dried, tea-like leaves and concentrated powder. SuperMoss, Whirlfloc and Breakbright are some of the Irish moss products available to …