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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”

After years of exponential growth, craft breweries are now ubiquitous to beer drinkers in every corner of the country. Now these same craft lovers are starting to take notice of the craft ingredients that make their beer special.

Hops, perhaps the key flavor component of most brews, grow throughout the U.S. Dozens of small craft growers supply small breweries with local, high-quality hops. These farms are often family-run, community-centered, and count their acreage in double-digits vs. thousands.

As with craft brewers and drinkers, the relationship between farmer and customer is key.… Read the rest “Craft Hop Growing in the U.S.”

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.

If you have some extra pickling cucumbers that you do not know what to do with, or maybe you already have jars of pickles stacked to the ceiling, you can practice your knife skills and make some dill relish.

Ingredients

• 2 pickling cucumbers, minced
• 3-4 sprigs of dills, finely chopped
• 1 clove of garlic (optional), minced
• salt, 3% by weight of other ingredients

Directions

1.… Read the rest “Fermented Cucumber Dill Relish Recipe”

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”