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Mash at 66°C (151°F) and adjust pH to 5.2–5.5. Rest for 60 minutes. If sparging, do so at 75–78°C (167–172°F). Collect enough wort in the kettle to yield enough wort to achieve 5 gallons (19 liters) in the fermenter.

Boil the wort vigorously for 60 minutes, adding the hops, Whirlfloc, and yeast nutrient as per the indicated schedule.

After the 60-minute boil, turn of the heat and add first the dulce de membrillo paste: cut it into slices and add slowly, waiting for each piece to dissolve before adding the next.… Read the rest “Quinc-y Jones (American Amber with Membrillo)”

Access recordings of the 2022 Homebrew Con seminars from Pittsburgh!

These recordings cover an array of topics on making beer, other fermentation projects, and the homebrewing community. Click on the seminars below (in alphabetical order) to see a description on the topic and speaker.

Don’t forget to visit the Homebrew Con seminar searchable archive, where there are now over 500 recordings.

• Ancient Grains: Brewing Traditional African Beer at Home
• Bear No Fruit: Making Novel Meads with Store-Bought Juice
• Beer Soluble Hop Compounds: Translating Raw Hop Aroma to Finished Beer Aroma
• Beer Styles: Past, Present, and Future
• Blending Sour Beer for the Homebrewer
• Brewery Law for Beginners
• Brewing with Ancient Grains
• Brewing with Cannabis: Using THC and CBD in Beer
• Brewing with Hemp: The Essential Guide
• Demystifying the BJCP Exams: Tips and Tricks for Earning Master-Level BJCP Exam Scores
• Domo Arigato: The Adventure Guide to Sake Brewing
• English Ales: From Classics to Class
• Evaluation of Five Lager Yeast Strains on a Munich Helles Recipe
• Everything You Ever Wanted to Know about Zinc
• Hey!

By Amahl Turczyn

As a follow-up to the kombucha article that appeared in the September/October 2021 issue of Zymurgy magazine, we now turn to fermenting kombucha with a higher level of alcohol. These hard beverages are becoming popular with craft breweries and dedicated “kombucheries” alike, as they present a blank canvas on which a limitless number of flavors and colors can be painted.

The basic kombucha process is the same: brew up a batch of tea, sweeten it, introduce it to your symbiotic culture of bacteria and yeast (SCOBY), and the microbes will do the rest.… Read the rest “How to Make Hard Kombucha”

Barrel-aged beers are almost a subculture when it comes to the craft beer world. Commonly bold and intense, these beers command attention with their complexity, robust taste, and often high alcohol content.

When envisioning a beer that’s been aged in a barrel or inspired by another non-beer beverage, initial thoughts usually turn to bourbon or whiskey. But there are plenty of beers on the market that have been carefully aged in rum barrels, brewed with the addition of wine grape must, boosted from spending time in a tequila barrel, or even inspired by the ancient Japanese beverage sake.… Read the rest “Beyond Bourbon: Wine and Spirit-Inspired Beers”

According to the Urban Dictionary Wassup is the short form of “what’s up,” a form of greeting, as in “hi.”

The first Wassup Anheuser-Busch Budweiser beer ad aired during Monday Night Football on December 20, 1999. The Budweiser commercials were based on a short film called True, written and directed by Charles Stone III. Stone appeared in the commercial and is the man who answers the phone at the start.

The Wassup signature catch phrase became a sensation and was talked about on talk shows, parodied in films and TV shows, and made a lyric for songs.… Read the rest “The Origin of the Wassup? Ad Campaign”

At a community center in the industrial city of Orange, N.J., Joe Mettle and Roger Apollon, Jr. proudly stand in front of an arched stained-glass window before class starts. The two former New Jersey charter school teachers and craft beer connoisseurs are the founders of EEB, which stands for Entrepreneurship and Equity in Brewing, a 10-week training program that provides Black, Indigenous, people of color (BIPOC), and other underrepresented individuals in craft brewing an opportunity to learn how to brew, and in turn, run a business.

This inaugural semester of EEB offers classes in brewing history as well as tasting and evaluating beer (and the necessary vocabulary).… Read the rest “EEB: Opening Doors to a More Inclusive Brewing Community”

When Bhavik Modi walked into his first ever sales meeting for his new craft beer line, he wasn’t alone. Tiffany Wooten, a veteran sales representative from brewery incubator Pilot Project Brewing, was by his side, convincing the team at high-end contemporary Indian restaurant ROOH Chicago to serve Azadi Brewing’s cardamom golden ale and Kesar mango IPA.

“I was confident in our recipe and the quality of the beer,” Modi says. “But I was nervous about the mechanics of beer sales, like the terms, how these tastings typically go, and other logistical details.… Read the rest “Pilot Project: Launching Brands and Lowering Barriers in Craft Beer”

“The adventure offered by following the guidance of medicine men and women, ancient homebrewers, and our farming ancestors—all the while taking divergent paths to find surprising new flavors—is the intoxicating heart of why we make beer.”—Scratch Brewing Company, The Homebrewer’s Almanac

Nearly 10 years ago, Scratch Brewing Company set out to make beer with ingredients from the land in a way that modern American craft brewing hadn’t seen much of before: locally sourced not as a limited offering, but as principle. “Carrying on the heritage of ancient traditions brings us closer to the long life cycle of the plants we briefly live with side by side,” the Scratch team declared in The Homebrewer’s Almanac.… Read the rest “The Localization of Beer Marches On”