Northern Brewer isn’t just about brewing beer! Read about mead-making techniques, the history of mead,  mead styles, and more.


Problem: Meads tend to take a long time to age and are too high gravity to quaff as a refreshment. Solution: Mini-Hefe-Hydro-Melo-Mel. Read more

Cherry Chevapravatdumrong

So I have 25 lbs of cherries in my freezer… Well, I had 25 lbs of cherries until I took these 5 easy steps that put those little stone fruits to excellent use!

The Cherry: Prunus avium is the sweet kind and Prunus cerasus is the sour kind. Try to use the sour kind for fermenting. Oh, and treat them with Pectic Enzyme per the method described below.

Here’s what I recommend to those of you with 25 lbs of cherries to burn:


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