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  • Dusty Mud Irish-Style Stout
    The following recipes appear in the November/December 2000 issue of Zymurgy magazine Official homebrew recipe of Big Brew 2018 Charlie Papazian shares the following about his Dusty Mud Irish-style stout recipe: "Dusty Mud revisits the simplicity with which we can brew. After 7-14 days of fermentation you will discover that it tastes great at bottling […]
  • National Homebrew Competition Status Explanations
    by John Moorhead, NHC Competition Director On the homepage of the National Homebrew Competition website, we provide status updates for all the First Round judging locations. Below are explanations of what each status means. We thank you in advance for your patience as we work through the process of posting results for each site! TBD: This is […]
  • Jim’s Sous Vide Chicken Marbella
    This recipe uses sous vide techniques discussed in “Cooking in a Vacuum” in the May/June 2018 issue of Zymurgy magazine. It is a simple sous-vide adaptation of the famous Chicken Marbella recipe from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins (1981), which itself borrows heavily from the classic French dish lapin aux […]
  • Fringe Brewing in Thailand
    If one were to point to a central figure in the creation myth of craft brewing in Thailand, it would be Wichit Saiklao. A colonel in the Thai army, Saiklao is a visionary akin to Charlie Papazian in the United States. Read More The post Fringe Brewing in Thailand appeared first on American Homebrewers Association.
  • Kathleen’s Spruce Ale
    American pale ale with spruce. This recipe comes to us courtesy of Wichit Saiklao, founder of the Chitbeer brewery on Ko Kret island north of Bangkok. In the May/June 2018 Zymurgy issue’s online extra, “Fringe Brewing in Thailand,” Alex Gearhart relates the struggles homebrewers and would-be craft brewers face in a country where brewing, though […]


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