Lines on the Map English Strong Ale
Make your yeast starter 2–3 days ahead of time. Mash grains at 150°F (66°C) for 60 minutes, stirring every 10 minutes. (Add boiling water or heat mash tun to maintain temperature after stirring, if needed.) Mash out to 170°F (77°C) and recirculate wort. Collect roughly 6.5 gal. (24.6 L) of wort. Boil for 90 minutes to reduce volume to just over 5 gal. (18.9 L).
For the final hour of the boil, stir in roughly 1 lb. (450 g) of malt extract every 15 minutes. Add the bittering hops for the final 60 minutes of the boil.… Read the rest “Lines on the Map English Strong Ale”
52 Years of Homebrewing with Norm Ryder
By the American Homebrewers Association
Norm Ryder has been homebrewing since 1971, and he still considers himself a student of the craft.
“I guess it is rare to see someone still learning after brewing 52 years,” Ryder shares from his home in Ontario, Canada.
We caught up with Norm to hear about his homebrew journey and his current process that keeps his kegs full and taps flowing.
Love at First Pint
Norm’s first taste of homemade beer was during a university study session. “A lady in my class asked me if I wanted to try her husband’s beer,” recalls Ryder.… Read the rest “52 Years of Homebrewing with Norm Ryder”
Homebrew Con 2023 Session Recordings
Access the 30+ session recordings from Homebrew Con 2023 in San Diego. Topics range from beer styles, technical brewing processes, beyond beer fermentation, club/competition support, and more!
American Homebrewers Association members have instant access to these session recordings, along with the full archive of 550+ Homebrew Con session recordings.
Join today for access.
| Seminar | Description |
| Advanced Mashing for the Homebrewer | By understanding how to produce more efficient, fermentable, and stable wort for your beer, you can create delicious beverages! |
| Boza: Ancient Sourdough Fermented Drink | Find out how to make boza, a fermented drink with a history dating back many centuries that has many health and nutritional benefits. |
Beer Styles for Summer Sipping
When the entire country seems entrenched in the warmest days of the year, many beer enthusiasts run for something lighter and more refreshing to quench their thirst. Just because the weather is warmer does not mean that beer lovers must sacrifice flavor for a lighter and more refreshing beer.
Here are a few styles to wet the whistle and examples of where to find them from local and regional brewers.
Berliner Weisse: Berliner weisse is the lightest of all wheat beers, originating in Berlin and enjoyed by the likes of Napoleon Bonaparte, who called it “The Champagne of the North.”… Read the rest “Beer Styles for Summer Sipping”
Members Save 30% on New Release Brewery Safety: Principles, Processes, and People
Boulder, Colo. • August 1, 2023 — The latest title from Brewers Publications®, Brewery Safety: Principles, Processes, and People, sets new industry standards for brewing and brewhouse safety. The newest addition to the Brewers Publications Business of Beer series, Brewery Safety aims to equip breweries and teams of all sizes with strategies for preventing, controlling, and eliminating hazards.
An effective safety program can take a brewery from good to great, as there are potential hazards in every facet of the manufacturing environment. Breweries must continually evaluate, educate, and execute safety-conscious measures to ensure that the working environment, the welfare of staff, and the quality of products are prioritized.… Read the rest “Members Save 30% on New Release Brewery Safety: Principles, Processes, and People”
You Can Ferment That: Mustard
This article was originally published in the July/August 2023 Zymurgy magazine. Access the Zymurgy online digital archive.
By Dave Carpenter
When it comes to Belgian cities, Bruges consistently takes the top spot for Instagrammable charm. With its winding canals, well-preserved medieval architecture, and pubs lurking around every corner, Bruges’s romance and charm are undeniable. As Harry observed in In Bruges, it is a “fairytale f***ing town.”
I like Bruges, but if I only had one day in the area, I would choose Ghent. For one thing, Ghent is slightly less crowded.… Read the rest “You Can Ferment That: Mustard”
Treading Lightly: Breweries Reduce Environmental Impact
As breweries increasingly consider craft beer’s environmental impact, many are turning toward more sustainable ingredients to reduce their footprint. They’ve found that focusing on the earliest steps in beer making has a positive outcome potentially dozens of times greater than in-house efforts like solar or recycling.
Two of beer’s primary ingredients, hops and barley, offer the best possibilities for sustainable production. Barley in particular can be farmed in ways that support water conservation, soil preservation, and carbon reduction. Meanwhile, low-water hop varieties like Neomexicanus, a hop native to the American Southwest, also reduce a brew’s impact.… Read the rest “Treading Lightly: Breweries Reduce Environmental Impact”
Working with Extract Recipes
Editor’s Note
This excerpt from Modern Homebrew Recipes: Exploring Styles and Contemporary Techniques by Gordon Strong has been lightly edited for length and style.
Modern Homebrew Recipes and many other Brewers Publications titles are available for free until December 31, 2023, with purchase or renewal of an AHA membership.
By Gordon Strong
The ability to convert between all-grain and extract recipes is a skill every brewer should master. You shouldn’t have to pass on a great-sounding recipe just because it’s all-grain and you only brew extract beers.… Read the rest “Working with Extract Recipes”