AHA Founding Board Taps Roxanne Westendorf as 2025 Recognition Award Winner
The American Homebrewers Association (AHA) Founding Board has named Roxanne Westendorf the 2025 AHA Recognition Award Winner. This is the AHA’s highest honor and represents acknowledgment for Roxanne’s past and present contributions to the AHA and the hobby of homebrewing.
Roxanne has been homebrewing since 1995 when she and her husband received a homebrew kit for Christmas. They joined their local homebrew club, the Bloatarian Brewing League, shortly after starting, and the rest is history. Roxanne enjoys special brewing techniques, fun ingredients, and experimenting with yeasts. She is Past President of the Bloatarian Brewing League and sat on the former AHA Governing Committee and Brewers Association Board of Directors for numerous years.… Read the rest “ AHA Founding Board Taps Roxanne Westendorf as 2025 Recognition Award Winner”
47th Annual National Homebrew Competition Honors Top Homemade Beer, Cider, & Mead
Kansas City, Mo. | June 28, 2025 – The American Homebrewers Association® (AHA)—the national not-for-profit organization dedicated to advancing the hobby of homebrewing—announced the winners of the 2025 National Homebrew Competition (NHC) during an awards ceremony at Boulevard Brewing Company in Kansas City, Mo. 120 medals in 40 categories were awarded for the most outstanding homemade beer, mead, and cider. Nine awards recognizing outstanding contributions to homebrewing were also presented.
The NHC is the world’s largest stage for amateur homebrewers to showcase their skills, creativity, and passion for home fermentation.… Read the rest “47th Annual National Homebrew Competition Honors Top Homemade Beer, Cider, & Mead”
July/August 2025 Zymurgy Magazine Now Available
The July/August 2025 Zymurgy highlights Brew Software, Pumps & Filtration, Modern Hop Extracts, the History of the Hydrometer, and Low-Oxygen Brewing, Plus 11 recipes!
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Cheerio British Brown Ale
Mash for 60 minutes at 152°F (67°C). Ferment at 68°F (20°C) for 10 days.
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Muddy Toes Kentucky Common
Use RO water with 10% phosphoric acid per 5 gals (or 5.5 pH). Add 1 tsp. calcium chloride (CaCl2) to mash. Sparge with same profile. Full fusion mash at 152°F (67°C) for 60 min. Mash out at 168° (76°C) for 10 min. Fly sparge with 168° (76°C) water to collect 6.5 gal (25 L) wort. First wort hops are added before the wort run off. Whirlpool hops for 30 min at 180°F (82°C). Boil 60 min. Yeast nutrient and ½ Whirlfloc tablet @ 10 min. Chill, add oxygen and pitch yeast.… Read the rest “Muddy Toes Kentucky Common”
Jeffrey’s American Pale Ale
Mash at 153°F (67°C) for 60 minutes. Boil 90 minutes. Conduct a hopstand at 171°F (77°C) for 10 min. Ferment at 68°F (20°C) at 15 PSI for 7 days. Dry hop 3 days, then rack and carbonate to 2.4 volumes CO2.
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Highland Clan Scottish Heavy
Mash at 152°F (67°C) for 60 min. Target mash pH of 5.4. Raise temp to 168°F (76°C) for mash out and sparge. Collect runnings and boil for 60 min, adding hop additions at 60 min and 30 min. Chill and pitch a 1-liter starter of Wyeast 1728. Ferment at 65°F (18°C) for 2 weeks. Crash, then transfer to a purged keg and carbonate to 2.3 vols CO2. Optionally fine with gelatin after kegging to enhance clarity.
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Bitter-Chuk Ordinary Bitter
Water additions: 8g CaSO4 + 4g CaCl2, Distilled water. Mash grains at 152°F (67°C) for 60 minutes. Collect 9 gal. (34.07 L) for
a pre-boil gravity of 1.046 (11.5°P). Add 3 oz. EKG (3.3% a.a.) at 60 minutes, then 1 oz EKG (3.3% a.a.) at 15 minutes. Yeast nutrient and Whirlfloc added at 15 minutes. Dilute to 9.5 gal. with sterile water, chill to 65°F (18°C) and pitch London Ale III (or other suitable English ale yeast). After 72 hours let free rise to 70°F (21°C) and hold for 4 days or until fermentation is complete.… Read the rest “Bitter-Chuk Ordinary Bitter”