October 17, 2026
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Home Food Crafts

Tag: fermentation

The January/February 2026 Zymurgy Magazine Unveils Pro-Am Champions, Explores Brewing Traditions, and Celebrates IPA Evolution

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The latest issue of Zymurgy, the flagship publication of the American Homebrewers Association (AHA), has landed, offering a comprehensive deep dive into the vibrant world of homebrewing. The January/February 2026 edition is set to captivate enthusiasts with its extensive coverage of the Pro-Am Competition medal winners, a retrospective look at legacy breweries, an in-depth analysis…

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Austin Durant Shares Expertise on Fermentation in Latest Ideal Day Podcast Appearance

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Austin Durant, the esteemed founder of Fermenters Club and author of "Fearless Fermenting," recently featured as a guest on "The Ideal Day Podcast," hosted by Adam Parker. The episode, which has garnered significant attention within the health and wellness community, delved into the multifaceted virtues and scientific underpinnings of fermented foods. This collaboration brings together…

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The Director’s Cut: A Journey Through Homebrewing Excellence and the American Homebrewers Association’s Enduring Impact

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In my inaugural Zymurgy Director’s Cut column, published in the May/June 2022 edition, I shared a pivotal moment in my homebrewing journey: how, in the 1990s, the universe seemed to align when Charlie Papazian, co-founder of the American Homebrewers Association (AHA), drew my name from a hat, bestowing upon me an AHA membership. This serendipitous…

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The Ancient Art and Modern Revival of Nixtamalization: Unlocking Corn’s Full Potential

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In a significant resurgence of interest in traditional culinary practices, the ancient Mesoamerican process of nixtamalization, which transforms dried corn into nutrient-rich masa, is gaining renewed appreciation among chefs, home cooks, and nutritionists worldwide. This sophisticated preparation method, central to Mexican gastronomy for millennia, is being recognized not only for its profound cultural heritage but…

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American Homebrewers Association Announces Holiday Closure, Anticipates Renewed Engagement in the New Year

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The American Homebrewers Association (AHA) has announced a temporary closure from December 25, 2025, through January 1, 2026, as its staff takes time to celebrate the holiday season. This annual hiatus, a common practice for many organizations, allows employees to spend time with family and friends and to recharge before embarking on the challenges and…

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Navigating the Longevity of Fermented Foods: A Comprehensive Guide to Shelf Life, Preservation, and Sensory Trust

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The enduring question of "how long do ferments last?" remains one of the most frequently posed inquiries within the burgeoning community of home fermenters and culinary enthusiasts alike. While specific timelines can be provided, the overarching principle that guides the enjoyment and safety of any food, fermented or not, is the astute reliance on one’s…

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Home Fermentation Day Celebrates a Growing Global Interest in Crafting Fermented Foods and Beverages

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The American Homebrewers Association (AHA) is once again shining a spotlight on the multifaceted world of fermentation with its annual Home Fermentation Day. This observance, designed to encourage and celebrate home-based fermentation projects, invites enthusiasts to share their creations and explore the vast possibilities within this ancient practice. From the familiar realms of homebrewed beer,…

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Modernizing Legal Shipping for Homebrew Competitions

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The American Homebrewers Association (AHA) has officially announced a significant initiative aimed at rectifying a long-standing logistical hurdle for the nation’s thriving homebrewing community: the difficulty in legally shipping homebrewed beverages for competition entry. Despite homebrewing being legal in all 50 states and Washington D.C., the practical realities of transporting entries to sanctioned events remain…

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Mastering Microbial Magic: The Critical Role of Temperature in Successful Fermentation

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Temperature stands as a foundational determinant in the intricate biochemical processes of fermentation, dictating the activity, growth, and metabolic pathways of the microscopic organisms responsible for transforming raw ingredients into a vast array of fermented foods and beverages. Much like humans, the beneficial microbes – yeasts, bacteria, and molds – that drive fermentation exhibit optimal…

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