The Brew Times
What Household Items Can You Use to Sanitize for Homebrewing?
The fastest way to ruin a great brew day? Realizing you don't have sanitizer on hand right when you need it. Sanitizing is one of the most important steps in homebrewing, and skipping it (or doing it incorrectly) can lead to off-flavors, infections, or a batch that never quite tastes right. If you don't have brewing sanitizer on hand, some household items, such as unscented bleach, hydrogen peroxide, and OxiClean, can be used in a pinch when used correctly. In this guide, we'll explain how to sanitize homebrewing equipment using household items, what to avoid, and why dedicated brewing sanitizers are still the best option. Cleaning vs. Sanitizing: What's the Difference? Before you sanitize anything, it must be clean. Cleaning removes dirt, residue, dried wort, yeast, and grime. Sanitizing kills microorganisms that can spoil your beer. Once your equipment is clean, then it's ready to be sanitized. Household Items You Can Use to Sanitize Brewing Equipment 1. Unscented Bleach Bleach is one of the most accessible sanitizing options and can be effective when used properly. How to Use Bleach for Homebrewing Mix 1 capful of unscented bleach per 1 gallon of water Make sure the bleach is non-scented Soak the equipment for at least 5 minutes Rinse thoroughly until the bleach smell is completely gone Pros Cheap and widely available Effective against bacteria Cons Requires rinsing (tap water can reintroduce microbes) Can leave flavor or aromas if not rinsed well Can damage plastics and pit stainless steel if left too long Bleach works in an emergency, but it's not ideal for repeated use. 2. OxiClean Free OxiClean Free (the unscented version) can act as a sanitizer substitute when necessary. How to Use OxiClean Mix 1 tablespoon per gallon of water Sanitize equipment as you normally would Lightly rinse afterward OxiClean Free has a similar chemical makeup to Mr. Beer No-Rinse Cleanser, but it's not food-grade; we recommend rinsing to be safe. Pros Easy to find Affordable Excellent cleanser Cons Requires rinsing Leaves oxidized residue if not fully removed Better suited for cleaning than sanitizing 3. Hydrogen Peroxide (3% of Higher) Hydrogen peroxide is another solid emergency option and works similarly to no-rinse sanitizers. How to Use Hydrogen Peroxide Use 3% hydrogen peroxide or higher No dilution required Apply directly to the equipment Allow contact for a few minutes, then drain Pros No mixing required No strong odor Easy to find at drugstores Cons Requires enough volume to fully coat the equipment Not designed specifically for brewing Why Dedicated Brewing Sanitizers Are Better While household substitutes can work in a pinch, brewing-specific sanitizers are designed to be safer, faster, and more reliable. What Makes a Great Homebrewing Sanitizer? While household substitutes can work in a pinch, brewing specific sanitizers is designed to be safer, faster, and more reliable. Non-caustic (won't burn hands) Fast-acting No-rinse Effective against bacteria Safe for plastics and stainless steel Common Brewing Sanitizers (and How They Compare) Star San (acid-based) No-rinse Fast-acting Flavorless Iodophor (iodine-based) No-rinse Effective and widely used Oxygen-based cleaners (Craftmeister, Saniclean) Great for cleaning Mild sanitizing properties Final Thoughts: Be Prepared for Brew Day Household sanitizers can absolutely save a brew day if you're caught unprepared, but they should be temporary solutions, not long-term habits. If you brew regularly, the easiest (and safest) solution is simple: → Stock up on a dedicated no-rinse sanitizer like Mr. Beer No-Rinse Cleanser. It's fast, effective, and removes the guesswork so you can focus on what matters most, brewing great beer.
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How to Get a Perfect Head on Your Homebrewed Beer
There's nothing quite like a creamy head on a homebrewed stout or the satisfying lacing left on a glass after a beer is gone. But beer foam isn't just aesthetics—the bubbles in your beer impact carbonation, aroma, flavor, and body. For homebrewers, understanding how to create a good head on your beer is essential for both presentation and taste. What is Beer Foam? In simple terms, foam is a separation of gas in a liquid. It doesn't form spontaneously; it requires energy, such as shaking or stirring the beer. This allows bubbles to form and rise, sometimes called "beading." Beer foam is a complex and fascinating phenomenon, but don't worry, it can be mastered with a few key homebrewing tips. How Hops Help with Foam For hop lovers, here's good news: hops help with foam stability. The bitter compounds in hops, called isohumulones, create a framework that helps hold bubbles together. When you first pour a beer, the foam may seem wet and sloppy, but after a few minutes, it becomes solid and sticks to the glass, forming the lacing. Pro tip: The longer you wait before taking your first sip, the better the head and lacing on your glass. Highly hopped beers typically have better head retention, but be mindful of balancing hops with malt bitterness. How Malt Selection Affects Beer Foam Your choice of malt plays a big role in head retention: High-protein malts like crystal malts and dark malts improve foam stability. Wheat malts and flaked barley can also boost head retention. Avoid low-protein adjuncts such as corn, rice, and sugar, as they tend to reduce foam quality. Other Factors That Affect Beer Foam Alcohol content: Beers with higher alcohol levels tend to have less foam, as alcohol can break down bubbles. Glass cleanliness: Residual oils on glassware can ruin the head. Avoid the dishwasher; the tablets are foam killers. Instead, wash glasses by hand with lukewarm water and a little soda, rinse thoroughly, and dry with a lint-free cloth. Glass cleanliness: The shape of your glass impacts head formation. Tall, narrow glasses minimize CO2 loss and maintain foam, while wide-mouthed glasses expose more surface area and let carbonation escape. For example, Bavarian wheat beers and Pilsners are often served in tall, narrow glasses to maintain the head. Pouring Techniques for the Perfect Head Getting the right head on your beer starts with how you pour it: 1. Tilt your glass at 45 degrees. 2. Pour gently, aiming for the middle of the slope. 3. Straighten the glass halfway through, pouring into the center. This method ensures a balanced foam—not too much, not too little—and helps preserve carbonation and aroma. Creating a great head on your homebrewed beer is about more than looks. Foam influences flavor, aroma, and overall drinking experience. By choosing the right malts and glassware, cleaning your glasses properly, balancing hops and malt, and using proper pouring techniques, you can achieve a beautiful, creamy head every time. So, the next time you pour your homebrew, take a moment to admire that frothy masterpiece—it's the mark of a well-crafted beer.
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How to Brew Pumpkin Beer at Home
Pumpkin beers have become a fall classic—rich, spiced, and perfect for cooler weather. Regardless of whether you're brewing a pumpkin ale, porter, or stout, adding real pumpkin to your homebrew gives your beer a creamy mouthfeel, deep amber color, and subtle sweetness that perfectly complements autumn spices. Here's everything you need to know about brewing with pumpkin, from choosing the right kind to adding it at the best time in your process. What Form of Pumpkin Should You Use? When it comes to brewing with pumpkin, the form you use will affect both the flavor and the brewing process. You can add pumpkin during the boil, fermentation, or even during the grain steep—each method produces different results. Canned Pumpkin Purée The easiest and most popular choice is pure canned pumpkin purée. It's pasteurized, consistent, and ready to use. Pro tip: Always check the label! Avoid "pumpkin pie filling" or "mix," which contains sugars, spices, and preservatives that can throw off your fermentation. Fresh Pumpkin If you prefer to go the extra mile, you can roast your own pumpkin. Fresh pumpkin adds an earthy sweetness and richer color, especially when caramelized beforehand. To prepare it: Cut your pumpkin in half, remove the seeds, and slice into chunks. Arrange on foil-lined baking sheets, sprinkle with brown sugar, and roast at 375°F for 1-2 hours until soft and caramelized. Peel, dice, and save any juices. Store in the fridge until brew day. Add the pumpkin to your kettle during the boil in a fine-mesh bag or hop spider to prevent clogs. Should You Cook the Pumpkin First? Yes. Whether you're using canned or fresh pumpkin, caramelizing the puree before adding it to your beer helps develop a deeper, sweeter flavor. It transforms that raw, squash-like taste into the familiar richness of the pumpkin pie. A quick sauté or roast brings out the sugars and enhances the overall malt character of your beer. How Much Pumpkin to Add The amount of pumpkin you add depends on your batch size or recipe: 2-gallon batch (standard Mr.Beer size): Up to 15 ounces (about one can) 5-gallon batch: Up to 30 ounces It might be tempting to add more for extra flavor—but too much pumpkin can make your beer overly thick, clog your equipment, and create fermentation issues. When to Add Pumpkin Each stage of the pumpkin brewing process creates different effects. Here's how to choose when to add your pumpkin: 1. During the Boil Adding pumpkin in the final 5 minutes of the boil infuses your wort with light pumpkin flavor and ensures the puree is sanitized. It's a reliable choice for brewers who want a balanced beer without overwhelming pumpkin character. This method also works well if you plan to add spices later on, since it gives you more control over how those flavors blend. 2. During Fermentation Adding pumpkin puree midway through fermentation will preserve the most pumpkin flavor and aroma. This approach gives you a heavier, richer beer with pronounced pumpkin character. If you’ve cooked or caramelized your purée, be sure it’s fully cooled before adding it—introducing hot pumpkin to your fermenter can stress the yeast or even kill it. 3. During the Grain Steep This might sound unconventional, but adding pumpkin during the grain steep can actually help your yeast. Pumpkin contains an enzyme called protease, which helps release nitrogen from your grains. Yeast thrives on free nitrogen—it promotes healthy fermentation and stronger attenuation. If you choose this method, expect a vigorous fermentation and a lightly drier finish. Adding Pumpkin Spice If you're going for that classic pie flavor, spices are key. For a standard Mr. Beer-sized batch: Start with 2 teaspoons of pumpkin pie spice For a stronger flavor, don't exceed 1 tablespoon total. If you prefer to blend your own spice mix, a good starting point is: ½ teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon ginger ½ teaspoon clove or allspice You can add these spices near the end of the boil or during secondary fermentation, depending on how bold you want the aroma to be. Adding them at the end of fermentation keeps the flavors fresher and more pronounced. Canned vs. Fresh Pumpkin: Which is Better? Feature: Ease of Use: Flavor Depth: Control Over Flavor: Cleanup: Canned Pumpkin Pateurized and ready to go Mild, consistent Easier to balance Minimal Fresh Roasted Pumpkin Requires prep and roasting Rich, caramelized, slightly earthy More variation, more natural sugars More mess, more prep Mr. Beer Pumpkin Recipes Want to try your own pumpkin beer? Check out these Mr. Beer seasonal recipes for inspiration: Pumpkin Rising Amber Ale A caramelized pumpkin and spice blend that shines against a rich amber malt base. Creamy, aromatic, and perfect for the holidays. Try It→ Pumpkin Pie Porter Smooth, roasty, and packed with warm pie flavor. It's a dessert and beer in one delicious sip. Try It→ Pumpkin Spice Ale A golden malt ale with pumpkin, spice, and a hint of peppery zing for balance and depth. Try It→ Midnight Lantern Pumpkin Stout Bold, rich, and layered with roasted malt and pumpkin sweetness. A perfect beer for cool nights. Try It→ Punkin Lager Crisp and festive with just the right touch of pumpkin and spice, like autumn in a bottle. Try It→ Pro Tip: Want to experiment? Split your wort into two smaller batches—add pumpkin during the boil for one and during fermentation for the other. You'll be able to compare flavor, intensity, aroma, and body firsthand. Brewing with Pumpkin Brewing with pumpkin is one of the most rewarding fall experiments for homebrewers. It's versatile, forgiving, and adds seasonal character to almost any beer style. Whether you're using roasted pumpkin or canned puree, the key is to caramelize first, control your spice levels, and choose your timing wisely. So grab your pumpkin, spice it up, and make this fall's brew truly your own.
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How to Add Spices to Homebrew
As summer winds down and the evenings turn cooler, it's the perfect time to start brewing with seasonal spices. Fall and the holiday season bring a rich palette of flavors, cinnamon, clove, ginger, nutmeg, vanilla, and maple, that can transform your homebrew into something cozy, festive, and unforgettable. Whether you're brewing a warming winter ale or adding subtle holiday notes to your favorite recipe, learning when and how to add spices is the key to balance and great flavor. Choosing the Right Beer Base Holiday spices are bold and can quickly take over a beer. That's why it's best to start with a strong, malty style that can stand up to them. Dark beers like porters, stouts, and brown ales provide the roasty backbone needed to support cinnamon, clove, ginger, and nutmeg. Think about the foods and desserts you enjoy this time of year: spiced cookies, mulled cider, and gingerbread. These are great sources of inspiration for brewing. Spice Pairings for Holiday Homebrew Here are some classic fall and holiday spices to try in your next batch, along with the flavors they bring: Cinnamon: Sweet, woody, and warming. Pairs beautifully with malty, barrel-aged styles and winter ales. Ginger: Sharp, zesty, and spicy. Adds a lively kick and is a favorite in holiday brews. Nutmeg: Warm, earthy, and slightly sweet. Ideal for adding depth and roundness to darker beers. Cloves: Sweet, warm, and aromatic. A classic in pumpkin ales, stouts, and other holiday beers. Allspice: A "blend in a single spice," offering cinnamon, nutmeg, and clove notes. Perfect for fall-inspired beers. These spices can be used solo or combined. Start with just one or two, then build your spice profile with each batch. Ways to Add Spices to Homebrew There are several methods for incorporating spices into your beer, each with different results: 1. Direct Additions Add spices directly into the fermenter, keg, or even during the boil. Use a fine-mesh bag (like you would for hops) to make removal easier. Taste as you go, spices can extract flavor quickly, so monitor daily until you're happy with the result. 2. Tincures A tincture gives you precision and control. Soak spices in a neutral spirit like vodka for 30-60 minutes, strain, and add the extract to your beer. This way, you can adjust intensity drop by drop without risking an overpowering brew. 3. Hot vs. Cold Steeping Like hops, temperature affects spice extraction: Hot steeping is efficient but may mute delicate aromatics. Cold steeping (room temp, not refrigerated) draws out smooth, bold flavor without bitterness. 4. Secondary Fermentation or Bottling Delicate herbs and flowers (like chamomile) are best added during secondary fermentation, so their aromas aren't lost to heat. If you forget to spice earlier, you can still make a concentrated spice tea and add it at bottling time with your priming sugar. Tips for Perfectly Spiced Beer Start small—spices are potent, and it's easier to add more than to take them away. Taste often when steeping or fermenting with spices. Remember fresh vs. dried: fresh herbs give brighter flavors but need larger amounts. Hard spices (like cinnamon sticks or peppercorns) need more time to extract, while delicate herbs should be added later. Mr. Beer's Best Spiced Recipes Looking for inspiration? Here are some of our favorite Mr. Beer recipes that showcase how different spices can transform your brew: Pumpkin Rising Spiced Amber Ale Pumpkin pie in beer form. A blend of cinnamon, nutmeg, ginger, and clove creates that familiar holiday spice mix, perfectly balanced by the caramel sweetness of amber malt. Baking the pumpkin enhances its depth of flavor, allowing the spices to shine through. → Try It Yule Like This Ale A winter warmer built around bold spice. Allspice, clove, cinnamon, and sweet orange peel layer together to create a complex mix of warmth, citrus brightness, and holiday character. The spices cut through the malty sweetness, adding a festive aroma. → Try It Winnie's Salem Spiced Ale This chai-inspired brew leans into bold, aromatic spices like cinnamon, cardamom, ginger, and clove. The result is smooth and slightly sweet with a spiced backbone that feels both cozy and a little magical. → Try It Apfelgewürz Spiced Apple Belgian Ale This Belgian-style ale layers warming holiday spices with crisp apple cider. Cinnamon and clove bring sweetness and warmth, while the yeast character adds complexity—making this a true "fall in a glass" experience. → Try It Brew a Beer That Tastes Like the Season Fall and the holidays are all about flavor, warmth, and sharing. With the right malt base, balanced spice additions, and careful timing, you can create a seasonal homebrew that pairs perfectly with cool nights, hearty meals, and festive gatherings. So grab your favorite Mr. Beer kit, refill, or recipe, a few seasonal spices from the pantry, and start experimenting. Your next brew might just be the one that becomes a holiday tradition.
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From 1810 to Your Glass: Oktoberfest History & Our King’s Märzen Brew
Mr. Beer Seasonal Brew-Along – Oktoberfest Lager Inspired by Bavarian Royalty Raise a stein to history, community, and great beer with The King’s Märzen—Mr. Beer's limited-edition seasonal brew-along kit. This rich, toasty lager pays homage to the roots of Oktoberfest and the origins of the Märzen style, which has become synonymous with fall festivals and cooler weather. The Wedding that Launched the World's Largest Beer Festival In 1810, Bavaria's King Maximilian I Joseph declared a two-day public festival to celebrate the marriage of his son, Crown Prince Ludwig, to Princess Therese of Saxe-Hildburghausen. Held in a large field just outside Munich, the event offered free food and beer, music, dancing, and even a horse race. What began as a royal wedding celebration quickly became an annual tradition, cherished by both the monarchy and the people. Over time, the event was extended, pushed earlier into September to take advantage of better weather, and evolved into a world-famous celebration of Bavarian culture. So Why Märzen The beer we now associate with Oktoberfest —rich, coppery, and malt-forward —wasn't brewed just for the party. Its origins go back even further. The Märzen style (named after the month of March) emerged from a centuries-old regulation. In 1553, Duke Albrecht V of Bavaria issued a decree banning all brewing between April 23 and September 29 to avoid summer spoilage. Brewers had to produce large batches in March that could withstand long storage through the warm months. These beers were brewed stronger and with more hops to preserve freshness. They were then lagered (stored cold) in caves or cellars, often packed with ice from the previous winter. When September rolled around, these perfectly aged Märzen beers were finally ready to be enjoyed, just in time for Oktoberfest. Today's Oktoberfest: A Global Phenomenon More than 200 years later, Oktoberfest remains a massive event held annually in Munich, typically from mid-September through the first week of October. The festival features carnival rides, traditional German foods, music, dancing, and of course, beer. But not just any beer. Only six Munich breweries are allowed to serve beer at the official Oktoberfest, and they must adhere to strict style guidelines. Meanwhile, craft brewers across the U.S continue to embrace the classic Märzen style, offering their own take on this historic lager. American versions tend to be slightly fuller-bodied and maltier than the lighter festbiers. Introducing: The King's Märzen Mr. Beer's King’s Märzen is our tribute to that royal origin story and the iconic lager that followed. This seasonal brew-along kit is true to the traditional Märzen style: Vienna & Munich-style malts give it a deep copper color and rich, toasted bread flavor. Hallertau hops add a subtle, noble spice to balance the malt. Cold-lagered for smoothness, this beer finishes clean and crisp with a creamy mouthfeel Brew Now, Tap in Time for Oktoberfest Because Märzen requires weeks of lagering to develop its signature flavor, now is the time to brew. Start your King's Märzen in August and enjoy it with friends during your own Oktoberfest celebration, or simply as the perfect fall lager. And for the first time ever, we're releasing a complete Oktoberfest Beer Kit and a Complete Recipe Kit with everything you need to brew, bottle, and celebrate. To make the party even better, all Oktoberfest recipes and refills are 15% off for a limited time. Stock up, brew big, and get ready to raise your glass to a beer style that's over 470 years in the making. Buy the King’s Märzen Kit Today Limited-Edition Brew-Along, Only available while supplies last!
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How to Make a Yeast Starter
If you're brewing a high-gravity beer, a large batch, or using an older yeast packet, one of the best things you can do to ensure a clean, efficient fermentation is to make a yeast starter. A yeast starter is basically a mini batch of wort that helps you "wake up" and multiply your yeast before pitching it into your main brew. It gives the yeast a head start, so when it hits your full batch, it's healthy, active, and ready to go. Let's walk through why and how to make one. Why Use a Yeast Starter? Yeast packets typically contain about 100 billion viable cells, which sounds like a lot, but it's only enough for a standard 5-gallon batch of beer with an original gravity of around 1.048. As gravity or batch size increases, or as yeast ages, cell counts drop. Underpitching yeast can lead to: Stressed fermentation Off-flavors Incomplete attenuation A yeast starter boosts your yeast population beforehand, leading to cleaner, faster fermentation and better-tasting beer. What You'll Need To make a basic yeast starter, gather the following: Dry Malt Extract (DME): about 100g (3.5oz) per 1 liter of water Water: must be filtered Yeast Nutrient (optional, but helpful): ¼ to ½ tsp per liter Sanitized Flask or Jar Sanitized Cover: foil, foam stopper, or a loose-fitting lid Stir Plate + Magnetic Stir Bar (optional): for constant agitation and better oxygenation Step-by-Step: Making a Yeast Starter 1. Calculate Your Starter Size Use an online yeast starter calculator to figure out how big your starter should be. For a typical 5-gallon batch with average gravity, a 1- to 2-liter starter will usually do the trick. Rule of thumb: 1 gram of DME per 10ml of water. So, for 1 liter of water, use 100 grams of DME. 2. Prepare the Starter Wort Mix the DME and water in your sanitized pot or flask. If you're using yeast nutrient, add that too. Boil the mixture for 10-15 minutes to sanitize. Keep an eye on it, DME can boil over quickly! Once boiled, cool it to around 70°F (21°C). A cold water bath can help speed things up. 3. Pitch the Yeast Once cooled, pour the wort into your sanitized jar or flask if you boiled it in a separate pot. Add your yeast and cover loosely with sanitized foil or a stopper. Gently swirl to mix. If using a stir plate, set it up now to keep the starter in motion. 4. Ferment the Starter Let the starter ferment for 12-36 hours at room temperature. During this time, your yeast will begin multiplying and getting active. If you're not using a stir plate, swirl the starter by hand a few times throughout the day to help oxygenate the mixture. You'll know it's ready when it reaches high krausen, which is the foamy peak of fermentation activity. 5. Pitch into your Main Batch On brew day, you have two options: Pitch the entire starter, liquid and all, directly into your cooled wort. Or, chill the starter, let the yeast settle, and decant the spent wort, pouring just the yeasty slurry into your fermenter. This can help reduce dilution or unwanted flavors from the starter wort. Bonus Tip: Don't Dump That Yeast! Once your beer is finished fermenting, don't toss that sediment at the bottom of your fermenter. That cloudy layer, called trub, is packed with viable yeast that can be reused in future batches. Not only does this save money, but it also kickstarts fermentation faster and can even help develop a signature "house flavor" in your brews over time. We cover all the steps in our article: Don't Dump That Yeast: How to Reuse It (and Even Bake with it!) Final Thoughts Making a yeast starter might seem like an extra step, but it's one of the simplest ways to improve the quality and consistency of your beer. Whether you're crafting a bold imperial stout or just want to guarantee a strong fermentation, giving your yeast a running start is well worth the effort. Want to stock up on DME or yeast? Shop Here Happy brewing!
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How to Make Hard Cider at Home With Mr. Beer
At Mr. Beer, we're all about making homebrewing easy, fun, and flavorful, and that goes beyond just beer. One of the most common questions we get is: "Can I make hard cider in my Mr. Beer fermenter?" The answer? Absolutely. Your Mr. Beer LBK (Little Brown Keg) is perfect for fermenting a variety of beverages, including crisp, refreshing hard cider. In fact, hard cider is one of the easiest drinks you can make at home. No boiling, no grains, no complicated equipment, just juice, yeast, and a little patience. Whether you're an experienced brewer looking to mix it up or brand new to homebrewing altogether, our brand-new Hard Cider Homebrew Starter Pack makes it easier than ever to get started. This kit includes everything you need to craft 2 gallons of delicious hard cider in just a few weeks—right from your kitchen. What's Included in the Hard Cider Starter Kit? This beginner-friendly hard cider kit comes with all the essentials to create delicious hard cider in just a few weeks: 2-gallon fermenter with lid and spigot 720 mL reusable PET bottle pack Safale S-04 dry ale yeast (ideal for cider fermentation) No-rinse cleanser for quick, safe sanitation Mr. Beer carb drops for perfect carbonation every time 3 foolproof cider recipes: Classic, Spiced, and Fruity Just add preservative-free apple cider, and you're ready to brew! How to Make Hard Cider: Step-by-Step Instructions All you need is your starter kit and 2 gallons of preservative-free apple cider ( store-bought or fresh-pressed): 1. Sanitize all equipment using the included no-rinse cleanser. 2. Add juice to the fermenter up to the fill line. 3. Sprinkle in the yeast 4. Seal and ferment for 10-14 days at 60–70°F. 5. Bottle with 2 carb drops per bottle, seal, and let condition for 2 weeks. 6. Chill, pour, and enjoy your homemade hard cider! Featured Recipes: Take your cider to the next level with these delicious, beginner-friendly recipe variations: Spiced Pear & Ginger Cider A cozy, fall-inspired blend with gentle spice and a hint of ginger heat. Ingredients: 1.5 gal apple cider 0.5 gal pear juice 2' fresh ginger, sliced 3 cinnamon sticks or 1 tsp ground cinnamon Instructions: Mix cider and spices in your fermenter. Add yeast Ferment for 10–14 days at 60–70°F. Rack off the sediment and let rest 2 more days. Bottle with 2 carb drops per bottle and age for 2 weeks. Chill and enjoy! Berry Fusion Cider Fruity, tart, and refreshing—perfect for warm-weather sipping. Ingredients: 1.75 gal apple cider 0.25 gal 100% mixed berry juice (raspberry, blueberry, or cranberry) Instructions: Combine juices in the fermenter and add yeast. Ferment for 10-14 days at 60–70°F. Bottle with 2 carb drops per bottle and condition for 2 weeks. Serve cold and enjoy a fruit-forward twist on cider. Want to Experiment Even More? Cider is incredibly customizable. You can infuse it with spices, fruits, or even hops for a unique, refreshing twist: Add citrus zest or cloves for a winter cider Add hops during or after fermentation for a citrusy, herbal kick. Timing, amount, and soak time will affect aroma—so experiment! When to Add Fruit: Primary Fermentation: Add juice or chopped fruit with your apple juice. The fruit flavor will be subtle since fermentation strips some aromatics. Secondary Fermentation: Add fruit after primary fermentation to retain more flavor and aroma. After Fermentatin (Back Sweetening): Stabilize your cider (with sorbate + sulfite) and add juice or concentrate. This preserves flavor and sweetness, but prevents refermentation. Sweet vs. Dry: Know Your Style Dry Hard Cider: Less sugar, more bite, and typically higher ABV. Sweet/Semi-Sweet Cider: Smoother, fruiter, and easier-drinking. Why Brew Hard Cider at Home? Even easier than beer, no need to mash or boil Ready in just 3-4 weeks Great for all seasons, especially fall and summer Perfect for those who prefer a fruiter, less hoppy beverage Start Brewing Today Ready to try something new? The Mr. Beer Hard Cider Homebrew Starter Pack makes it easy to brew small-batch hard cider from the comfort of your home. Whether you're making it for yourself, gifting it, or want to impress your friends with your DIY drink skills, this kit is the perfect way to start your cider journey. Shop the Hard Cider Starter Pack Now and start brewing your first batch today!
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All-American Brews: 5 Patriotic Mr. Beer Recipes to Brew for Memorial Day
Memorial Day, observed on the last Monday of May, is a time for remembrance—a solemn day to honor and mourn the U.S. military members who made the ultimate sacrifice in service to our country. It's also a day when many Americans come together with friends and family to reflect, share stories, and enjoy the freedoms those heroes fought to protect. This Memorial Day, celebrate with intention. Fire up the grill, gather your crew, and raise a glass of something homebrewed and heartfelt. Here are five red, white, and brew-worthy Mr. Beer recipes to toast with, plus food pairings to match every sip. 1. Patriot's Pride American Lager Flavor Profile: Crisp, clean, and easy-drinking with a balanced malt and hop profile. ABV: ~4.2% Why It's Patriotic: Brewed for the land of the free and the home of the grians. Nothing says America like a classic lager brewed with care. Inspired by the beauty of the American landscape and the spirit of independence, this brew is perfect for your cookout or backyard fireworks preview. Light, drinkable, and designed to be shared with kith and kin—this is the American dream in a bottle Pair With: Bratwursts, grilled corn on the cob, or classic cheeseburgers. This crisp lager balances rice and savory flavors beautifully. ⇒ Shop Now 2. Dad's Favorite Cream Ale Flavor Profile: Pale, light-bodied, and refreshingly smooth ABV: ~5.1% Why It's Patriotic: A true American original—and a tribute to hard-working heroes, including dad. Cream ales are a classic U.S. beer style, and this one lives up to its legacy. After mowing the lawn or manning the grill, this beer is the reward. Give Dad (or yourself) a frosty toast to effort, sacrifice, and savoring the little things. Pair With: Grilled chicken, hot dogs, or loaded potato salad. Light and versatile, it plays well with just about anything. ⇒ Shop Now 3. Rapturous Raspberry Flavor Profile: Sweet, tart raspberry flavors with a clean malt finish ABV: ~4.4% Why It's Patriotic: Bursting with red berry flavor, perfect for honoring the bold. Bright, flavorful, and picnic-perfect, this raspberry cerveza delivers a punch of summer fruit without being too heavy. It's a festive choice for those who like their beer with a splash of color and a whole lot of flavor. Pair with: BBQ-glazed chicken, grilled shrimp skewers, or fruit-forward summer salads. The berry tang cuts through spice and sweetness alike. ⇒ Shop Now 4. Sunday Morning Coming Down Coffee Stout Flavor Profile: Deep roasted coffee and chocolate notes with a smooth finish ABV: ~4.2% Why It's Patriotic: A toast to reflection—bold, dark, and full of character. Start your Memorial Day slow and meaningful with this rich stout. Brewed with dark espresso and Irish stout base, it's contemplative and bold—the kind of beer for sunrise flag ceremonies, storytelling, or honoring loved ones who served. Pair With: Smoked ribs, grilled portobello mushrooms, or even a slice of chocolate cake by the fire pit. Deep and indulgent, this one's made for flavorful bites. ⇒ Shop Now 5. Surly Dog IPA Flavor Profile: Resinous and citrusy with a hoppy bite ABV: ~8.8% Why It's Patriotic: Loud, proud, and unapologetically American in its punch. This heavy-hitting American IPA doesn't pull any punches. It's bold and bright, with citrusy hops and a backbone of strength—just like the spirit of those we honor on Memorial Day. Crack one open and sip slowly, surrounded by good people and good stories. Pair With: Spicy sausages, grilled pork chops, or anything with a kick. The hops love heart and bold flavors. ⇒ Shop Now Stock Up & Save This Memorial Day Why stick to just one recipe when the world of beer is full of flavor? Mix and match any two or more beer recipes and get 10% off your entire bundle—perfect for sharing, sampling, and brewing for all your weekend plans. Plus, shop the entire site at 15% off to stock up on ingredients, gear, or that next brew you've been eyeing. Celebrate with freedom and flavor, just the way it should be.
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How to Brew Low-Calorie Beer at Home
Want to enjoy great beer without wrecking your health goals? You're not alone. As more brewers, both home and professional, look to reduce calories and carbs without sacrificing flavor, crafting a low-calorie beer is more achievable than ever. With smart ingredient choices and fermentation techniques, you can create delicious beer that's light, crisp, and under 100 calories Where Do Calories in Beer Come From? To brew low-calorie beer, it helps to understand the source of those calories: Alcohol: The majority of calories in beer come from alcohol. Residual carbohydrates: Sugars and proteins left behind after fermentation also contribute to the calorie count. To hit that magic ~100 calorie mark per 12 oz serving, your beer typically needs to be: Low in alcohol - usually under 4.5% ABV Fully attenuated - meaning fermentation should reduce residual sugars as much as possible The Challenge: Cutting Calories Without Losing Flavor The tricky part of brewing a low-calorie beer is maintaining good body, flavor, and mouthfeel. That's because the same sugars and proteins that boost calories also create the sweetness, texture, and foam stability that people expect from a quality brew. Without careful recipe design, your beer can end up tasting flat or watery. But with the right approach, you can still produce a full-flavored, satisfying beer. Enter: Enzymes (and Beano®) So, how do you reduce leftover carbs and still keep your beer drinkable? That's where enzymes come in — specifically, a digestive enzyme you might already have in your medicine cabinet: Beano®. Beano®is commonly known for aiding digestion, but also plays a clever role in homebrewing. It contains alpha-galactosidase, an enzyme that breaks down complex sugars into simpler ones that yeast can ferment. By doing this, more sugar is converted into alcohol and CO₂, leaving fewer carbs behind. This process helps you beer finish with a drier, cleaner profile and a final gravity close to 1.000 — about the same as water. The result? A crisp, refreshing beer that's light on calories but still full of character. ∗ A little goes a long way. Beano® is added during fermentation to gently reduce residual carbs — just enough to help lighten the beer without over-attenuating. Try It Yourself: Mr. Beer's Workout Series Crafted with lighter ingredients and carefully balanced recipes, our Workout Series is designed for homebrewers who want a refreshing, flavorful beer with fewer calories and carbs. Each one clocks in around or below 100 calories per serving: Workout Pils - Crisp and refreshing Workout IPA - Hoppy, dry, and clean Workout Stout - Smooth and roasty without the heaviness These beers are proof that you don't have to give up flavor to cut down on calories. Tips for Brewing Low-Calorie, Low-Carb Beer Here are key strategies to help you craft a light beer that doesn't compromise on character: 1. Use Light Base Malts Stick with lighter base malts like Pilsner malt or 2-row. These provide fermentable sugars without the heavy residuals that come from darker or specialty grains. 2. Keep the ABV Low Lower alcohol means fewer calories. Aim for recipes that land around 3.5%-4.5% ABV. You can still enjoy a pleasant buzz and sessionability without going overboard on calories. 3. Mash Low and Long (for all-grain brewers) A mash temperature around 148°F (64°C) held for a longer duration promotes the breakdown of complex sugars into simpler ones that yeast can fully ferment, resulting in a drier, lighter beer. 4. Choose High-Attenuation Yeast Pick a yeast strain known for high attenuation (meaning it eats more sugar). Options like US-05, Nottingham, or other clean, dry ale yeasts work great. 5. Get Creative with Flavor Additions To avoid a watery finish, try layering in a non-caloric flavor booster like: Citrus peel Light spices (e.g., coriander or ginger) Dry hopping with aromatic hops Small amounts of fruit or herbal additions 6. Minimize Unfermentable Ingredients Avoid adding lactose, crystal malts, or other unfermentable sugars. These will increase the final gravity and the calorie count. Flavorful Styles That Work as Low-Calorie Brews Some beer styles naturally lend themselves to being lighter and lower in calories. Here are great starting points: American Light Lager Pilsner Kölsch Session IPA Berliner Weisse Table Saison These styles can be tailored with a low ABV and a clean finish that doesn't rely on residual sugar for flavor. Don't Forget the Numbers: Gravity Matters If you want to get a rough calorie estimate, track your original gravity and final gravity. Many free online calculators will allow you to plug in these numbers to estimate both ABV and calorie count. Final Thoughts Yes, you can brew low-calorie beer at home, and it can still taste amazing! With the right yeast, malts, and fermentation practices, you don't need to sacrifice flavor to stay on track with your wellness goals. Whether you're embracing a low-carb lifestyle or just want to lighten things up, your next brew day could be both refreshing and guilt-free.
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Cinco de Mayo Uncapped: History, Homebrew, and Flavorful Pairings
Let's be honest—when you hear "Cinco de Mayo," your brain probably jumps straight to tacos, tequila, and really cold beer. And hey, we're not here to stop you. But if you're going to celebrate with a pint in hand, why not also know what you're raising that glass to? Many people don't realize it's not Mexico's Independence Day, which is celebrated on September 16. Cinco de Mayo actually commemorates something very different—and it just so happens to pair perfectly with a crisp, homebrewed Mexican lager. Let's break it down. So...What is Cinco De Mayo? In Spanish, "Cinco de Mayo" translates to the Fifth of May, and it marks the anniversary of the Battle of Puebla, fought on May 5, 1862. During this battle, a scrappy and outnumbered Mexican army defeated French forces in the city of Heróica Puebla de Zaragoza. It was a symbolic victory; even though France would later return and take Mexico City, but the Battle of Puebla became a point of national pride, especially in the state of Puebla. Wait, Why Is This a Beer Holiday? Starting in the 1980s, American beer companies recognized an opportunity to tie Cinco de Mayo to beer sales. Through clever and persistent marketing campaigns, they successfully associated the holiday with Mexican beers like Corona and Modelo. Today, for many Americans, Cinco de Mayo is as much about enjoying tacos and cervezas as it is about honoring Mexican history. What Is a Mexican Lager? Ask 10 brewers to define "Mexican lager" and you might get 10 different answers, but most agree it refers to crisp, easy-drinking lagers often brewed with adjuncts like corn or rice. These ingredients lighten the body and smooth out the finish, making Mexican lagers especially refreshing in warm weather. Historically, the style was shaped by 19th-century European immigrants, particularly Germans and Austrians, who brought lager-brewing traditions to Mexico. Brewers adapted these styles using local ingredients and climate conditions. Over time, Mexican lagers evolved into the pale, clear, and highly drinkable beer we know today. Whether you prefer a light-bodied cerveza clara like Corona or a darker, richer Vienna-style lager like Negra Modelo, Mexican lagers have become a staple of Cinco de Mayo parties across the U.S. How to Brew a Mexican Lager at Home Ready to get brewing? Cinco de Mayo is the perfect reason to try your hand at creating a Mexican-style lager. Whether you want to replicate a popular style or experiment with your own spin, you'll need to focus on key ingredients like pilsner malt, flaked corn, and a clean lager yeast. Don't forget temperature control, lager fermentation requires cooler temps for that signature crisp profile. Looking for inspiration? Here are three different variations of Mexican lagers you can brew at home using Mr. Beer kits: 1.) Aztec Mexican Cerveza Standard Refill: A light, clean, and crisp lager base with a subtle malt sweetness and a smooth finish. Perfect on its own or as a starting point for custom recipes. 2.) El Gordito Mexican Lager: A fuller-bodied Mexican lager with added malt richness and a touch more strength, while still keeping that crisp, refreshing character. 3.) Rio Negro Black Lager: A richer take with malty flavors, while still maintaining that crisp and refreshing body. Perfect for fans of Modelo Negro. Want to kick things up a notch? Try turning your lager into a Michelada—a bold, spicy beer cocktail, made with lime juice, hot sauce, and other zesty add-ins. →Get the full Michelada recipe on our blog Tips for Pairing Your Lager on Cinco de Mayo Once your beer is brewed and chilled, it's time to enjoy it with some traditional Mexican fare. Here are a few pairing ideas that bring out the best in your homebrew: Tacos al pastor with a light Mexican lager: the beer's crispness balances the spicy-sweet pork. Carne Asada with an amber or Vienna lager: the maltiness complements grilled meat perfectly. Ceviche or shrimp tacos with a corn-forward lager: bright and citrusy flavors match the clean finish. Cinco Deals You Don't Want to Miss We're not just here to talk beer, we're here to help you brew it, too. For Cinco de Mayo, enjoy 15% off site-wide, including brewing kits, ingredients, and accessories. Even better? The celebration doesn't end on May 5th. Our cinco sale rolls right into National Homebrew Day on Wednesday, May 7th, aka a second holiday for homebrewers. But wait, there's more—we couldn't celebrate National Homebrew Day without something big, literally. Introducing our brand new recipe: Big Blimpin Barleywine. This beast is bold, boozy, and loaded with rich, malty character. Ready to Brew, Pair, and Celebrate? Cinco de Mayo is about more than just beer, it's a celebration of resistance, culture, and community. But if you're raising a glass this May 5th, why not make a glass of your own homemade Mexican lager? Brewing your own beer lets you join in the festivities with a personal touch, and maybe even start a new tradition of your own. Feliz Cinco de Mayo! ¡Salud!
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A Little Extra in Your Extract: A Homebrewer’s Guide to Cannabis-Infused Beer
As cannabis becomes legal and more widely accepted across the U.S and beyond, it's no surprise that adventurous homebrewers are finding creative ways to blend hops and herbs. Enter: cannabis-infused beer. Whether you're driven by curiosity, flavor exploration, or just want to make something cool for 4/20, brewing with cannabis is a flavorful, bold way to push the boundaries of traditional beer making. Why Hops and Cannabis Are Botanical Cousins Cannabis (Cannabis Sativa) and hops (Humulus Lupulus) both belong to the Cannabaceae family, meaning they share a surprising amount of botanical DNA. These plants produce similar aromatic compounds called terpenes, which give both IPA hops and weed strains their signature piney, citrusy, or earthy aromas. These shared compounds don’t just influence aroma—they contribute to the “entourage effect,” where the synergy between multiple plant compounds enhances flavor, aroma, and even the experience of consumption. It’s a sensory overlap that brewers can creatively explore, blending the bitterness of hops with the herbal, earthy funk of cannabis. Why Brew with Cannabis? Beer and cannabis share more than just a loyal fan base—they both offer layered flavor experiences and relaxing effects that make them a natural match for experimentation. As the landscape around cannabis legalization continues to shift, more homebrewers are exploring how to bring this bold botanical into their brews. Homebrewers are getting into cannabeer for all sorts of reasons: A desire to explore new flavor profiles An alternative method for consuming cannabis (especially for non-smokers) A DIY challenge worth bragging about And of course, to create a truly unique 4/20 party drink Types of Cannabis Compounds in Beer Before diving in, it's important to understand what you're infusing—and why. Cannabis offers several components that can show up in beer, depending on your intent: THC (Tetrahydrocannabinol): The main psychoactive compound in cannabis. It creates the high. While it can be infused into beer, doing so is generally not legal in alcoholic beverages in most places due to federal regulations. However, it is legally added to non-alcoholic beers in some markets. CBD (Cannabidiol): A non-psychoactive compound celebrated for its calming, anti-anxiety effects. CBD-infused beers are increasingly popular and often fall into a legally safer gray area than THC options. Terpenes: These are aromatic oils that give cannabis its distinctive flavor and scent. Terpenes have no psychoactive effects, making them a great addition for flavor alone. When brewing at home, always check your local and state regulations before incorporating cannabis into any beer recipe, especially if you plan to share it. Choosing the Right Beer Style Since many cannabis strains are pungent and full of personality, they pair best with beers that can hold their own. Here are a few styles to try: New England-Style Double IPA - A perfect choice for THC infusion. The hazy body, juicy hops, and higher ABV not only stand up to the boldness of cannabis but also help extract THC efficiently. Lager - A clean slate for showcasing specific terpenes and strain flavors. Pilsner - Light and crisp with enough hops to spice to complement cannabis' funk. Stout - A bold, roasty canvas for eartheir cannabis strains. Standard IPA - Great for pairing with sweet or citrusy strains to create contrast with the bitterness. Methods for Infusing Cannabis There are a few ways to introduce cannabis into your beer, depending on the outcome you want: 1.) Dry-Hopping with Cannabis: Add dried cannabis flower late in fermentation (around the same time you'd dry-hop with traditional hops). This works great for aroma, flavor, and infusion. 2.) Using CBD Oils or Extracts: You can also add CBD tinctures or emulsified oils post-fermentation. Just ensure the extract is designed for ingestion and is food-safe. 3.) Terpene Infusions: For pure flavor without the effects, terpene extracts can be added directly into your brew during or after fermentation. 4.) Keep It Simple with Mr. Beer: Want to try without going full mad scientist? Brew a Mr. Beer Kit, and one week before bottling, add a small amount of decarbed cannabis flower to the fermenter. It's easy, low risk, and a great intro to brewing with bud. Safetey & Responsibility Mixing alcohol and cannabis isn’t without its risks. Research shows that alcohol can enhance the absorption of THC in the body, potentially leading to a much more intense high than expected. While some enjoy the combo’s mellow-meets-social buzz, others may feel overwhelmed. Start small with any cannabis beer. Label your bottles clearly. Know your limits—and your audience. Never share cannabis-infused beer with someone without their informed consent. Want to Go Deeper? If you're serious about exploring cannabis beer on a deeper level, check out Brewing with Cannabis by Keith Villa, Ph.D. The book, written by the creator of Blue Moon and founder of CERIA Brewing Company, dives into the biology, techniques, and regulations of THC and CBD beer. It's a go-to resource for brewers of all levels who want to navigate this emerging frontier with skill and safety. Last Sip Cannabis beer is more than just a novelty—it's a flavorful fusion of two long-loved traditions. Whether you're looking to impress friends on 4/20, explore new ingredients, or dive into the next wave of brewing innovation, this is your sign to try something new. Just remember to stay informed, safe, and most importantly...have fun with it.
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Don't Dump That Yeast: How to Reuse It (and Even Bake with It!)
Let's talk about something that often gets tossed out but deserves a little more love — your yeast. After your beer finishes fermenting, you might be in the habit of rinsing everything clean and moving on. But wait! That cloudy layer of sediment at the bottom of your fermenter isn't just gunk — it's a goldmine. Resuing your yeast not only saves you a few bucks but can kickstart and even improve your fermentation. And get this...you can even make bread with it. Why Reuse Yeast? When you buy fresh yeast from the homebrew shop, you're getting brand-new cells that haven't met sugar yet. So when they hit your wort, they take a little time to adjust — a lag phase — before they really get to work turning sugar into booze and bubbles. That warm-up period can slow things down by a day or two. Reused yeast, though? It skips the small talk. It's already been in action, it knows the drill, and it's ready to jump back in. Since you're harvesting it from a finished batch, the surviving cells are the strongest of the bunch. That means faster. smoother fermentations and a head start on your next brew. Pitching a healthy population of yeast can lead to cleaner fermentation and fewer off-flavors. Plus, some brewers say that reusing the same strain helps develop a signature "house flavor" across their beers. Pretty cool, right? When Not to Reuse Yeast If your last batch was high-gravity or super boozy, it's best not to reuse it. Alcohol stresses out the cells and they don't store well. Also, if you're switching up styles or trying something funky, stick with fresh yeast. How to Harvest and Rinse Yeast (The Easy Way) After bottling your beer, you'll see a layer of sediment at the bottom of your fermenter, otherwise known as trub. Before you toss it, take a minute to rinse it — not wash it (yep, there's a difference). Yeast rinsing is all about separating the healthy yeast from some of the junk (hop particles and dead cells). If you're curious about the difference between rinsing vs. washing, check out this breakdown from the American Homebrewers Association. Step-by-step: 1.) Scoop and Store: Pour the trub into a sanitized container, leaving some beer behind to keep it loose. 2.) Add Water: Fill the container with about 4x the amount of sterile, cool water. Leave a bit of space at the top. 3.) Shake It Up: Seal it and shake the container for a couple of minutes. 4.) Let it Settle: After 10 minutes or so, you'll see layers forming: Top layer = mostly water Middle = healthy, happy yeast Bottom = dead cells 5.) Decant the Good Stuff: Gently pour the middle layer into another sanitized jar. 6.) Store in the fridge: Pop your yeast jar in the fridge and use it within 1-4 weeks for best results. Just remember to leave the lid a little loose for the first few days to avoid pressure buildup. Bonus: Turn your Leftover Yeast Into Bread Yep, that same leftover yeast, or trub, you're about to rinse and save? You can also bake bread with it. It's one of our favorite Mr. Beer pro tips, and it's a fun way to stretch your homebrew ingredients even further. We call it Trub Bread, and it's simple, tasty, and kind of a flex. Here's how it works: Turb Bread Recipe You'll need to make a starter the night before, then get into baking the next day. Trub Starter (Make the Night Before): 1/2 cup Trub 3/4 cup flour 1 tablespoon sugar Instructions: Mix everything in a bowl until it looks like a liquid paste. Cover with a kitchen towel and let it sit overnight. Bread Dough: 2 cups flour 2 tablespoons sugar 1 teaspoon salt 1 teaspoon dry bread yeast 1/3 to 1/2 cup warm water Instructions: 1.) In a mixing bowl, combine flour, sugar, salt, and bread yeast. 2.) Make a well in the center and add your trub starter and some warm water. 3.) Mix until a dough forms, adding more water if needed. You want a not-too-wet, not-too-dry consistency. 4.) Don't overwork it! Once it forms a nice dough ball, place in a butter pan or bowl. 5.) Cover with a damp towel and let it rise until doubles in size. 6.) Punch it down (yes, Bruce Lee style), shape into a loaf, and bake at 400°F for 30 minutes. 7.) You'll know it's done when the top is golden brown and it sounds hollow when tapped. Optional: Brush the top with melted butter after baking for extra goodness. Snap a pic, post it, and don't forget to tag us — we want to see those loaves! For just the full bread recipe check out Trub Bread. Whether you're pitching yeast into your next batch or into a bowl of flour, don't let that yeast go to waste! Reusing your yeast saves money, improves fermentation, and gives you another way to geek out over your beer — even if it ends up on a sandwich. Cheers to less waste and more flavor!
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The History of National Beer Day & How You Can Celebrate with a Homebrew
Every great holiday deserves a proper celebration, and National Beer Day is no exception. Whether you're a craft beer enthusiast, a homebrewing hobbyist, or just someone who enjoys a cold one, April 7th is a day to raise a glass to the beverage that has stood the test of time. But what exactly is National Beer Day, beyond just another excuse to crack open a cold one? And why do we celebrate it? Let's take a look at the history behind this beer-lovers holiday and how you can make the most of it with Mr. Beer. From Dry Spells to Cold Brews: The Birth of National Beer Day On December 18th, 1917, the U.S. Congress proposed the Eighteenth Amendment, better known as Prohibition, which banned the sale, transportation, and production of alcohol in the United States. While the intent was to curb alcohol consumption the reality was quite different. Prohibition led to a decline in the amusement and entertainment industries, which struggled to stay afloat without legally selling alcohol. Thousands of jobs were lost as breweries, distilleries, and saloons shut down, and even more workers in related trades—like barrel makers, truck drivers, and waiters found themselves unemployed. Fast forward to March 21st, 1933, when Congress passed the Cullen-Harrison Act. President Franklin Roosevelt signed it into law the following day, setting the stage for its enactment on April 7th, 1933. This act allowed the production and sale of beer with an alcohol content of up to 3.2% ABV, effectively signaling the beginning of the end of Prohibition. Finally, on December 5th, 1933, the Twenty-first Amendment repealed Prohibition altogether, making it the only constitutional amendment ever overturned. In honor of this historic moment, Justin Smith, a Richmond, Virginia Craft Beer Examiner, and his friend Mike Connolly from Liverpool, England, established National Beer Day. Celebrated every April 7th, this day marks the end of America's 12-year dry spell. Since then, it has been unofficially embraced by beer lovers across the country, with Virginia even recognizing it as an official state holiday. Beer has been around for thousands of years, with evidence of brewing dating back to 7,000 BC. Ancient Mesopotamians wrote poems about it, Ancient Egyptians used it in religious ceremonies, and medieval European monks perfected brewing into an art form. Today, beer is the third most popular beverage in the world—and more than 35 billion gallons are produced annually worldwide. How to Celebrate With Mr. Beer Alright, let's be real—what's the best way to celebrate National Beer Day? By enjoying a cold one, of course! And what's better than cracking open a beer? Cracking open one that you brewed yourself. Here's how you can make this National Beer Day extra special with Mr. Beer: Brew Your Own Batch: Whether you're new to brewing or a seasoned pro, there's something satisfying about crafting your own beer. Grab one of our complete kits, follow a few simple steps, and in a few weeks, you'll be sipping on your very own homebrew. Host a Beer Tasting Party: Invite your friends over, showcase your brewing skills, and taste different styles of beer. Compare notes, swap brewing tips, and toast to the repeal of Prohibition. Try a New Recipe: Been wanting to experiment with a new beer style? National Beer Day is the perfect excuse to miss things up. Try a new Mr.Beer recipe or get creative by adding fruit, spices, or hops to your next batch. And to make your National Beer Day even better, Mr. Beer is offering a 15% sitewide sale! Whether you need a new kit, refills, or some extra brewing gear, now's the perfect time to stock up. So, grab a beer (or better yet, brew your own), kick back, and celebrate National Beer Day the way it was meant to be—cheers!
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