Learn & Brew

Back-Sweetening and Flavoring: What happens AFTER fermentation! As homebrewers, we spend a lot of time deciding what goes into a beverage before f...

As we've climbed the Homebrew Skills Tree, we've spent quite a bit of time learning about yeast.  We've learned how to keep it healthy, feed it, g...

Wine Titration: Measuring Acidity Beyond pH As we continue climbing the Homebrew Skills Tree, we're beginning to use more sophisticated tools to u...

Chlorine and Chloramine = Flavor & Aroma Killers When we make homebrew, we usually think about ingredients like malt, hops, honey, or fruit. Bu...

Spring into Homebrew! Spring is one of the best times of year to start a new fermentation project. Temperatures are [usually] moderate, ingredien...

Introduction: A New Season of Fermentation Welcome back, Homebrew Fans! Spring always feels like a reset. Warmer weather, longer days, and a little...

Homebrewing Coffee – Part Two: Roasting Welcome back to our series on homebrewing coffee. Homebrew aficionados have long celebrated the art and s...

Homebrewing Coffee – Part One: Beans, Processing, and Distribution Homebrew aficionados have long celebrated the art and science of crafting their ...

Howdy Homebrew Fans! In this edition of our Homebrew Alchemy blog, I thought I’d research and report some of the different levers that we can engag...

Exploring Fermentables Welcome back, Homebrew Fans! So, we’ve chatted about the homebrew foundation of water, and we’ve talked about the fermenta...

What’s in your Water? Greetings, fellow homebrewers!  As we wander deeper into the science and art of homebrewing, it's time to focus on an ingredi...

Hello, Fellow Alchemists of Fermentation! Sunday October 1st is National Sake Day!  If you're curious about the art of making sake at home, we hope...