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Three days in advance, I made a yeast starter with one packet of yeast and one can of Propper Starter, diluted with one can of water. The starter propagated at room temperature. Fermentation was warmer than normal: I ran the yeast starter at about 68°F (20°C), then chilled the wort to 78°F (26°C) before adding the yeast. Fermentation started at room temperature of 68°F (20°C), then I ramped it up to 72°F (22°C) for two days, then up to 75°F (24°C) for two days, then up to 78°F (26°C) to finish it off.… Read the rest “Highwayman Saison”

Consider the jewels of the New Orleans crown: the Sazerac, the Ramos Gin Fizz, the Pimm’s Cup, and the Hurricane. They are a testimony to the city’s position as a top drinks destination. Ingredients such as Peychaud’s Bitters altered cocktail culture forever, and bartenders around the globe have long looked to New Orleans for inspiration. The major beverage alcohol category noticeably absent from the city’s resume, though? Craft beer. Until relatively recently, that is.

For a town visited by millions of thirsty imbibers each year, it may seem surprising that New Orleans’s craft brewery scene is both young and small.… Read the rest “Beer in a Cocktail Town: How Craft Breweries Have Enriched NOLA”

Mash at 147°F (64°C) for 60 minutes. Mash out 168.8°F (76°C) for 1 minute. Sparge at 168.8°F (76°C) for 30 minutes. Ferment at 62–68°F (17–20°C) over the first 10 hours. Then hold at 62.6°F (17°C) for 4 days, 42.8°F (6°C) for 2 days, 50°F (10°C) for 7 days, 65°F (18°C) for 3 days, 55°F (13°C) for 3 days, and 45°F (7°C) for 3 days. Add 5 grams gelatin finings dissolved in boiled water and hold for 3 days at 42°F (6°C).

Package and condition.

The post Extra Special Beautiful ESB appeared first on American Homebrewers Association.… Read the rest “Extra Special Beautiful ESB”

The following is American Homebrewer Association (AHA) Executive Director Julia Herz’s “Director’s Cut” column from the May/June 2024 Zymurgy magazine. Homebrew recipe below!

I have a painting in my office that is a romantic and poetic depiction of an elderly gentleman and his dog standing in front of an inn. In the painting, a little sign next to our smiling subject says, “Hiking Association.” His look says, “I’ve done my hiking work and earned my beer.” [See Beer Hiking in Bavaria on page 54.] For years I’ve romanticized this scene, and I look at it daily.… Read the rest “Extra Special Beautiful: Perfecting the Perfect ESB”

The May/June 2024 Zymurgy magazine is now available! Check out featured stories on brewing pioneers, craft and home brewing in Mexico, homebrew club community building, beer hiking in Bavaria, and ciders of France. 

The post May/June 2024 Zymurgy Magazine Now Available appeared first on American Homebrewers Association.

American Homebrewers Association… Read the rest “May/June 2024 Zymurgy Magazine Now Available”

“Always offer at least a glass of water to your guests.” As a child of immigrants, I understood this simple maxim to be a baseline for good hosting. I learned secondhand that India was a place where unexpected visitors and open-door policies are the norm. I couldn’t have anticipated how these ways of moving through the world would translate within my professional life in the craft beer industry.

I cut my teeth bartending in Seattle’s Ballard Brewery District, where converted warehouses and a lingering spirit of maritime culture color the neighborhood with an approachable brand of grittiness.… Read the rest “Freely Given: Water as a Hospitality Tool in Craft Beer Spaces”

Use RO water and adjust with CaSO₄, CaCl, MgSO₄, and acidulated malt. Mash at 148°F (64°C) for 60 min using HERMS through HLT. Mash out at 170°F (77°C). Use counterflow wort chiller, transfer to fermenter, and pitch yeast at 66°F (19°C). Ferment at at 68°F (20°C) for 10 days before diacetyl rest at 71°F (22°C) until day 14. Dry hop at end of primary fermentation 3 days prior to cold crashing. Remove trub on day 14 and cold crash to 38°F (3°C) over 3 days. Allow to clear for 6 days before transferring to kegs.… Read the rest “The Induction IPA”

By Julia Herz, American Homebrewers Association Executive Director

Cass River Homebrew Club has been a beacon of homebrewing excellence for 35 years.

Founded in 1988 in Frankenmuth, Michigan, by the brewers of the Cass River Brewing Company, Fred Sheer and Fred Schumacher, and homebrewers Bill Eisenhauer, Jeff Hervert, and Scott Wenzel.

The club currently boasts approximately 40 active members and meets at Tri-City Brewing Company in Bay City, MI.

The club holds a significant place in the history of homebrewing. They are reported to be the second-oldest club in the State of Michigan and one of the longest-standing clubs in the U.S.… Read the rest “Cass River Homebrew Club Celebrates 35 Years”