Assistant brewer Chris carefully and methodically fills bottles with a crisp pale ale using a simple machine. He gently passes the bottles to his colleague Michaela, who is ready with a manual capping tool. She is absorbed in the task, carefully sanitizing new caps before lining up the bottles to stamp on a lid. This is Ignition Brewery, a microbrewery nestled in the Sydenham Community Centre in Lewisham, South East London. The only aspect of this scene that’s different from any other small brewery is that Chris and Michaela have a reduced intellectual ability and difficulty with everyday tasks along with diverse physical conditions.… Read the rest “Brewers with Learning Disabilities: Equity in the Workplace”

For more fermented food recipes, join/renew for one or three years with code KITCHEN to claim your free copy of The Fermentation Kitchen by Gabe Toth.

The following article is featured in the March/April 2021 Zymurgy magazine.

By Amahl Turczyn

Miso is a fermented paste traditionally made with soybeans. As with sake, miso ferments with the help of koji, that magic culinary mold Aspergillus oryzae, grown on rice or barley. The cooked soybeans are mixed with koji and a percentage of salt to control fermentation and deter unwanted microbes, and then blended into a paste and left to ferment at room temperature.… Read the rest “You Can Ferment That: How to Make Miso”

You know the saying: “Give a man a fish, and you feed him for a day. Teach a man to fish, and you feed him for a lifetime.” Well, beer’s always been there for fish, but only recently have chefs around the country sufficiently established the pairings between seafood and suds to make them part of the local vernacular.

An Array of Flavors

Just as the speech pattern that turns words like “beer” into “beah” is a dominant trait in New Englanders, so too is a true affinity for seafood.… Read the rest “Salinity & Suds: Pairing Beer with Seafood”

In celebration of our AHA membership offer in September–get FREE copy of Fermentation Kitchen when you join/renew–we’ve compiled some of our favorite fermentation projects.

Get Your Book

These 5 fermented food recipes from around the world are perfect for your explorations into home fermentation.

Fermented Hot Sauce

Making your own hot sauce might sound oddly industrial, but chiles are one of the most straightforward foods you can ferment! Find recipes and procedures for making fermented hot sauce at home. You can follow along or alter the recipes with your favorite pepper, spice, and flavor combinations!

Food insecurity is a growing issue in this country. Defined by the USDA as a “lack of consistent access to enough food or an active, healthy lifestyle,” food insecurity affects 10.5 percent of households in this country. That equates to 38.3 million people.

Enter Fibonacci Brewing in Mount Healthy, Ohio, whose owners not only recognized that their corner of the world has several food-insecure residents but also have been taking action to help the community. In 2019, the brewery opened a farmers market and a year later, introduced two programs that make buying fruits and vegetables more affordable.… Read the rest “How This Nanobrewery Is Fighting Food Insecurity in its Corner of the World”

Join or renew with the American Homebrewers Association in September (2022) using the code KITCHEN to claim a free copy of The Fermentation Kitchen.

The post September 2022 AHA Membership Offer appeared first on American Homebrewers Association.

American Homebrewers Association… Read the rest “September 2022 AHA Membership Offer”

Spring had just sprung the weekend I spent in Boise, Idaho for the Treefort Music Festival. Surrounded by the snowcapped Boise Mountains, I was told that spring had arrived super early this year. The bounty of craft beer flowed freely within the festival’s ale fort, inspiring me to search out some of the nation’s other festival planners with craft beer on their palates.

Summer is here, y’all! I don’t know about you, but I plan to raise my fair share of pints wherever I go, including some of the most unique ways to celebrate the craft.… Read the rest “A Toast to Summer: Festivals, Patios, and Benefits”

Mash at 149°F (65°C) for 60 minutes and then at 167°F (75°C) for 10 minutes. Collect wort and boil 120 minutes, adding hops as indicated. Chill to 65°F (18°C) and ferment at that temperature for 10 days.

The post I’ll Be Back Barleywine appeared first on American Homebrewers Association.

American Homebrewers Association… Read the rest “I’ll Be Back Barleywine”