2023 National Homebrew Competition First Round Results
The National Homebrew Competition (NHC) First Round judging is complete and the results have been published.
Congratulations to First Round winners on your achievement and thank you to everyone who entered the world’s largest homebrew competition!
Scoresheets have now been emailed to all entrants via the Beer Awards Platform via contact@GetBAP.com. If you have not received these scorecards, please check your junk/spam folder before emailing contact@GetBAP.com.
In an effort to create unbiased final judging for rarer styles, the official sub-style letter will be excluded until the award ceremony on June 24.… Read the rest “2023 National Homebrew Competition First Round Results”
May/June 2023 Zymurgy Magazine Now Available
The May/June 2023 Zymurgy magazine is now available! Check out featured stories including Czech Amber Lagers, Beers of the Volgadeutsch, Traditional Innovation, Cider, Sidra, Sgardoa, and Christmas in June.
The post May/June 2023 <em>Zymurgy</em> Magazine Now Available appeared first on American Homebrewers Association.
American Homebrewers Association… Read the rest “May/June 2023 Zymurgy Magazine Now Available”
Heady Homebrew: Making Beer with Cannabis
As cannabis becomes legal and available in more states, the polarizing plant has become a point of curiosity for food and beverage explorers.
Cannabis-related ingredients have long been incorporated into culinary endeavors, and today more homebrewers are finding ways to bring cannabis into the beermaking process.
Use the below resources to make your headiest beer yet!
Techniques for Using Cannabinoids in Brewing
Access a free chapter from the book Brewing with Cannabis by Keith Villa, Ph.D., founder of CERIA Brewing Company and Blue Moon Brewing Company.
Brewing with Cannabis
Keith Villa, Ph.D.
Five Young Breweries You’ll Be Hearing About Soon
A lot has happened across the U.S. since the COVID pandemic shifted lifestyles in 2020. While much of the country was shut down during the pandemic, a handful of breweries were opening their doors or planning to open when the only thing certain was uncertainty.
Fast forward to 2023, and with most of the country reopened, the public able to resume tasting room visits, and brewers getting used to their new normal, a few breweries have managed to make a name for themselves, garnering attention and accolades despite only being open for less than three years.… Read the rest “Five Young Breweries You’ll Be Hearing About Soon”
Member Presale, Exclusive Savings on New Release
Boulder, Colo. — Available April 11, Crafting Brewery Culture: A Human Resources Guide for Small Breweries from Brewers Publications® is the first and only human resources book for the craft brewing industry. Crafting Brewery Culture is the newest addition to Brewers Publications’ Business of Beer portfolio of resources for brewers to excel in beer quality, finance, and now human resources. Written by Gary Nicholas, Crafting Brewery Culture provides breweries of all sizes with an invaluable roadmap for building a growth-centered brewery culture driven by positive reinforcement, teamwork, and accountability.… Read the rest “Member Presale, Exclusive Savings on New Release”
Make Beer at Home on National Beer Day
Making beer at home is really simple when boiled down to its basics:
- Pick out the perfect beer recipe.
- Get your ingredients at a store or online.
- Combine the ingredients to make a wort (unfermented beer).
- Ferment/condition for a few weeks.
Get started with The Easy Guide to Making Beer.
Keeping It Simple
Starting out with a simplified beer-making process that requires minimal equipment and know-how will set you up for delicious tasting beer.
By making beer with malt extract, the homebrewing process is quick and easy to execute. Your first beer will be set up for success!… Read the rest “Make Beer at Home on National Beer Day”
Rye Edition: Any Porter in a Storm
Heat 39.2 gal. (148.4 L) strike water to 169°F (76°C) and mash in grains for a mash thickness of 1.33 qt./lb. (2.8 L/kg). Mash for 50 minutes at 155°F (67°C) and then 20 minutes at 160°F (74°C).
Dissolve dried malt extract in the wort and boil 90 minutes, adding hops as indicated. Chill wort, transfer to fermenters (I used three due to capacity limits), and pitch yeast.
Ferment at 68°F (20°C) until specific gravity stabilizes at or near indicated final gravity.
Transfer to a rye whiskey barrel and age until desired character is achieved, about 6–8 weeks.… Read the rest “Rye Edition: Any Porter in a Storm”
How to Make Gochujang (고추장)
The following article and recipe were featured in the You Can Ferment That! column in the March/April 2023 Zymurgy magazine.
By Amahl Turczyn
As a follow-up to fermenting kimchi at home in the Jul/Aug 2020 issue of Zymurgy, this is how to make one of the most popular sauces in Korean cuisine, and a key ingredient in kimchi. Gochujang is as ubiquitous to Korean culture as ketchup is to ours, but it’s more of a base seasoning for cooking than a condiment. It is usually either cooked with food or used as a marinade ingredient.… Read the rest “How to Make Gochujang (고추장)”