The Brew Times Homebrewing Blog
How to Brew Coffee Beer at Home
If you're a coffee drinker and a homebrewer, this one's for you. There's something magical about blending two of life's best beverages—coffee and beer. When done right, coffee beer is rich, complex, and layered, with that familiar roasty aroma that wakes up your taste buds in every sip. Luckily, brewing coffee beer at home isn't complicated—it just requires a little knowledge, some experimentation, and high-quality ingredients. Let's walk through everything you need to know to make your own coffee beer at home, from choosing beans to brewing techniques and flavor balance. Choosing the Right Coffee for Your Beer Your coffee choice sets the tone for the flavor of your brew. Different roasts and origins can change how your beer tastes and smells. Dark Roast: Think bold, chocolatey, and roasty. Perfect for porters, stouts, and darker ales. Expect flavors like cocoa, espresso, and roasted nuts. Medium Roast: Balanced, with notes of caramel, toffee, and a touch of nuttiness. Excellent for amber ales or brown ales. Light Roast: Bright, fruity, and aromatic. Great for experimental beers where you want a subtle coffee character. If you're new to brewing with coffee, start simple: pick a bean you enjoy drinking. Then, tweak from there based on your taste preferences. When to Add Coffee: Hot vs. Cold One of the biggest decisions you'll make when brewing a coffee beer is when to add the coffee. The timing dramatically affects flavor, aroma, and bitterness. Hot (Before Fermentation) This method is straightforward and gives a deep, roasted coffee flavor, though it can bring a bit of bitterness if overdone. Here's how to do it: Coarsely grind your coffee beans. Place them in muslin bags or a hop sack—double them up to prevent grounds from escaping. Steep the bags in your hot wort right after the boil. Steep for no more than 2-3 minutes. Remove the coffee, chill your wort, and transfer to your fermenter. The key here is short contact time. Steeping too long pulls out harsh tannins, leading to an unpleasant, astringent flavor. If you want more coffee character, use more beans, not more time. Start with around ½ pound of coffee per batch as a baseline. Cold (After Fermentation) Adding coffee after fermentation gives you more control over flavor and avoids harshness. There are a few popular methods: 1. Cold Brew Coffee Make a batch of cold brew by steeping coarsely ground coffee in cold water overnight. Strain, then add the cold brew directly into your fermenter. Smooth and rich, with very little astringency. Ideal for lighter beers where you want a clean coffee flavor. 2. Dry Beaning Think of it like "dry hopping," but with coffee beans. Add whole or crushed beans to your fermenter in a hop bag. Sample daily until the flavor is right (usually 25-72 hours). Remove the beans once you're happy with the taste. 3. Coffee Tincture For a quick, clean addition, make a tincture by soaking crushed coffee beans in vodka for about a week and then strain out the beans before adding the desired amount to the fermenter or bottles. Adds a clean, coffee-forward aroma without introducing grounds or water. Great for subtle adjustments before bottling. Dialing in Your Coffee Character There's no strict formula for the perfect coffee beer—it's all about balance. A few tips to keep in mind: Taste test frequently. If you're using beans in the fermenter, sample every day or two. Start small. You can always add more coffee flavor, but it's hard to take it away. Brewer's Notes & Troubleshooting Here are a few common issues (and how to avoid them): Over-bitterness: Caused by over-steeping or using finely ground beans. Stick with coarse grinds and short steep times. Flat or oily: Natural coffee oils can reduce foam. Use malts with higher protein levels (like crystal or wheat) to help. Stale flavor: Always use freshly roasted beans, and store them in an airtight container. Brewing coffee beer is all about fine-tuning these details over a few batches. Try These Mr. Beer Coffee Beer Recipes Ready to put your new coffee brewing skills to the test? Mr. Beer has a few recipes that showcase just how versatile (and delicious) coffee can be in your homebrews. A Darker Shade of Blonde Stout This isn't your usual stout. Close your eyes and take a sip, and you'll taste the smooth maltiness, chocolate, and coffee you'd expect from a dark beer— then open your eyes to find a golden ale. Sunday Morning Coming Down Coffee Stout Coffee in your beer? Absolutely. This one pairs a lush Irish Stout with strong espresso for a dark, roasty, slightly chocolatey brew that'll perk up any morning (or night). Breakfast Pig Porter Just as the name says, bacon, maple, coffee, what more could you want for breakfast? How about all that in a beer? Yes, we took real bacon, put it into a beer, and magic happened. HO HO-HAZELNUT Imperial Stout Chocolate malts, hazelnut coffee, and coconut combine to make this imperial stout worthy of Santa himself. Have Fun Experimenting Brewing coffee beer at home is a rewarding experiment that blends creativity with craftsmanship. No matter what you're brewing, the key is balance, patience, and a willingness to play around with methods. So grab your favorite roast, fire up your Mr. Beer kit, and start brewing something delicious.
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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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How to Clean Your Brewing Equipment Like a Pro: Homebrew Cleaning Tips
When it comes to homebrewing, one of the most important steps is cleaning and sanitizing your brewing equipment. Even the best recipes can turn sour if your fermenter or bottles are not properly maintained. The good news? Cleaning like a pro is simple. If you can wash dishes, you can keep your fermenter, bottles, and tools spotless and infection-free. In this guide, we'll show you exactly how to clean your Mr. Beer fermenter and bottles and keep your homebrew tasting perfect. Cleaning vs. Sanitizing vs. Sterilizing in Homebrewing Understanding the difference between cleaning, sanitizing, and sterilizing is key to successful brewing: Sterilizing: Destruction of all living organisms, usually done with high heat or specialized chemicals. The good news? You don't need to sterilize for homebrewing. Cleaning: Removing visible dirt, residue, and buildup from your equipment. Always the first step. Sanitizing: Reducing harmful microorganisms by up to 99%. This is what keeps your beer safe from spoilage. Sanitizing is essential for anything that touches your beer after the boil =, like fermenters, bottles, and utensils. Rule of thumb: You can't sanitize dirt. Always clean first, then sanitize. Step-by-Step: Cleaning Your Mr. Beer Fermenter Immediately after use, clean your fermenter so residue doesn't stick and become harder to remove later. 1. Disassemble the Spigot Twist off and completely disassemble the spigot to ensure no residue gets trapped inside. 2. Wash with Soap or Brewery Wash Use warm water and a mild, clear, unscented liquid soap or a dedicated brewery wash like Mr. Beer's No-Rinse Cleanser. Scrub gently with a soft cloth—never use scouring pads or wire brushes, as they can scratch and harbor bacteria. 3. Rinse Thoroughly Rinse all parts with clean, warm water until there's no soap residue. 4. Air Dry Let all parts (fermenter, lid, spigot) air dry completely in a clean, dry area. 5. Store Once dry, store your fermenter and components in a clean, dust-free space until your next brew day. Step-by-Step: Cleaning Your Bottles Bottle cleaning often gets overlooked, but it's just as important as your fermenter. A dirty bottle equals an infected beer. Don't just rely on sanitizing; always clean first. 1. Rinse After Use Right after finishing your beer, rinse the bottle with warm water. Fill halfway, swirl, dump. Repeat once or twice. 2. Wash with Soap Add a little unscented dish soap, fill halfway with warm water, cap, and shake. 3. Scrub Gently Use a sponge brush (not abrasive) to scrub the inside. Scratches inside bottles can trap bacteria, so avoid wire or rough brushes. 4. Rinse Well Make sure no soapy water remains. 5. Air Dry Let bottles air dry upside down in a clean dish rack or bottle tree. 6. Occasional Deep Clean Every few uses, soak bottles in a solution of CraftMeister Oxygen Brewery Wash for 5-10 minutes, then rinse thoroughly. This removes hidden buildup and keeps bottles fresh for the long haul. Why Cleaning and Sanitizing is Essential for Homebrewers Failing to clean and sanitize can lead to off-flavors, funky smells, or even a spoiled batch. Clean and sanitize all equipment that touches your beer—including fermenters, airlocks, bottles, hoses, and buckets—to ensure your homebrew stays fresh and delicious. Homebrew Cleaning Proper cleaning and sanitizing may not be the most exciting part of brewing, but it's one of the most important. By following these steps, you'll protect your beer, extend the life of your bottles, and ensure every batch tastes exactly as intended. Start cleaning like a pro today and enjoy better, fresher homebrew!
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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 Taste Beer 101: A Step-by-Step Guide
You might be wondering, "Why bother analyzing the color, aroma, or finish? Isn't beer just...beer? Not exactly. Tasting beer is more than just sipping; it's about engaging your senses so you can fully appreciate what's in your glass. Whether you're trying your first homebrew or expanding your palate, learning to taste beer properly makes each pour rewarding. Here's how to do it. Why Beer Tasting Matters There's a whole world of flavor, tradition, and craft behind every brew. Tasting beer with intention opens the door to: Greater Appreciation You'll start noticing the subtle layers—like caramel, citrus, or clove—that make each beer unique. Expanding Your Palate From roasty stouts to floral IPAs, tasting helps you figure out which malts, hops, or yeast flavors you love the most. Confidence in Your Choices Once you fine-tune your senses, picking a beer at the bar or brewery won't feel like a shot in the dark. Setting the Stage: Environment, Glassware & Temperature Before you even pour, a few things can make or break the tasting experience: Choose the Right Glass The shape of the glass impacts aroma, carbonation, and flavor. Here's a quick guide: Tulip Glass: Classic and versatile, not ideal for aroma-heavy beers. Pint Glass: Classic and versatile, though not ideal for aroma-heavy beers. Sniffer: Perfect for high-ABV brews and stouts. Swirl and sniff. Weizen Glass: Tall and narrow, ideas for wheat beers, enhancing those flavor notes. Pro Tip: Rinse your glass with hot water before pouring. It helps eliminate any lingering soap or dust that could throw off flavor. Serve at the Right Temperature Temperature matters. Too cold? You'll miss key aromas. Too warm? Flaws may be amplified. Beer Style Lagers & Pilsners IPAs & Pale Ales Wheat Beers Stouts & Porters Strong Ales & Barleywines Ideal Temp 38-40°F 45-50°F 45-50°F 50-55°F 55-60°F The 4-Step Beer Tasting Process Here's how to taste beer like a seasoned brewer. Each step is about paying attention and being curious. 1. Look Pour the beer into a clean glass and take a good look. Color: Look at the color of the beer. Is it pale gold, amber, brown, or black?. Color gives you the first hint of malt type. Clarity: Is it crystal-clear or hazy? Hazy beers often contain proteins or yeast in suspension. Foam (Head): Check the thickness, texture, and how long it sticks around. It can indicate freshness or protein content. 2. Smell Swirling your beer gently is the first step; it encourages aromatic compounds to rise up. Bring the glass slowly to your nose and begin wafting it back and forth under your nose while taking short, sharp sniffs. Then, cover the glass with your clean hand, swirl for five seconds, uncover, and take another deep sniff. This helps intensify the aroma. You're looking for: Primary Aromas: Fruity, floral, earthy, or spicy notes. Secondary Aromas: Caramel, chocolate, biscuit, toffee, or pine. Off-Aromas: A bit of funk or sulfur might be intentional (especially in sours). 3. Taste Now for the fun part. Sip: Take a small mouthful. Let it coat your tongue. Swish: Move it around in your mouth for 10-20 seconds. Pay attention to where different flavors show up. Swallow: Focus on the balance. Are you getting sweetness? Bitterness? Sourness? Something savory or nutty? Breath Out: Exhale through your nose after swallowing to detect hidden aromas. 4. Mouthfeel & Finish Last but not least, notice how the beer feels and finishes Carbonation: Is it fizzy and sharp, or smooth and creamy? Body: Light and crisp or thick and chewy? Aftertaste: Does a bitterness linger? A roasted note? Something sweet? Bonus: How to Taste a Beer Flight Tasting multiple beers? Follow this order to get the most out of your flight: Light to Dark: Start with lagers or blonde ales, and end with porters or stouts. Low to High ABV: This keeps stronger flavors from overwhelming lighter ones. Clean Your Palate: Sip water between samples or nibble on plain crackers. Beer flights are the best way to learn what styles you enjoy without committing to a full pint. Tasting in Action: A Brewer's Example - 3 Zombies IPA To see how everything comes together, here's an example of what brewer's tasting notes might look like when evaluating our very own 3 Zombies IPA: Visual: Clear to slightly hazy amber-orange with a creamy, off-white head. Aroma: A bold burst of fruity hops, grapefruit, and passion fruit upfront. Subtle earthy tones. Taste: Bright citrus leads the way. A touch of sweetness and assertive bitterness with a clean finish. Mouthfeel: Moderate carbonation. Smooth, refreshing, and slightly dry. Build Your Tasting Skills The more beers you try, the sharper your palate becomes. Here are a few tips for getting better: Keep a Tasting Journal: Jot down notes on appearance, aroma, flavor, and finish. It'll help you notice patterns in what you like. Explore Different Styles: Try IPAs, porters, saisons, and sours, even if they're outside your comfort zone. Compare with Friends: Everyone's taste is different. Discussing your impressions helps expand your flavor vocabulary. Don't Overthink, Just Taste Tasting notes aren't a test. They're just a tool to help you explore flavor and figure out what you like. What you pick up, whether it's mango or marshmallow, might be totally different from what someone else experiences. And that's okay. Everyone's palate is unique. The more you practice, the more your flavor vocabulary will grow. You'll start recognizing ingredients, brewing techniques, and style differences without even realizing it. So take your time, trust your senses, and most of all, enjoy the beer.
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How Beer Gets Its Color: The Science Behind SRM
When you pour a beer, the first thing you notice, before aroma, before taste, is color. From light straw to deep black, beer comes in a stunning spectrum of shades. But what exactly determines a beer's color? And what does SRM have to do with it? In this article, we'll break down how beer gets its color, the science behind the SRM (Standard Reference Method) scale, and how ingredients and process choices shape the final hue in your glass. What Is SRM in Beer? Beer comes in a stunning range of colors, from pale straw to jet black, and those hues tell a story. The Standard Reference Method is the brewing industry's standard for measuring beer color. Developed by the American Society of Brewing Chemists, SRM assigns a number based on how much light a beer absorbs. Simply put: The lower the SRM, the lighter the beer. The higher the SRM, the darker and often richer the beer. SRM Breakdown: Style and Flavor Understanding SRM gives brewers and drinkers alike a quick visual cue about what to expect in terms of flavor and food pairings. Here's how it all connects: 2-3 SRM (Pale Straw to Straw) Styles: American Light, American Lager Flavor: Crisp, clean, light-bodied Pairing: Seafood, salads, sushi 4-7 (Pale Gold to Deep Gold) Styles: Pilsner, Blonde Ale Flavor: Refreshing, mildly sweet, or hoppy Pairing: Grilled chicken, light pasta dishes 8-15 SRM (Pale Amber to Deep Amber) Styles: Amber Ale, Märzen Flavor: Toasty, caramel, malty richness Pairing: Grilled meats, roasted vegetables 12-20 SRM (Red Ales) Flavor: Balanced malt sweetness with subtle roasted notes Pairing: Roasted pork, burgers, pub fare 16-24 SRM (Amber Brown to Ruby Brown) Styles: Brown ale, Bock Flavor: Nutty, chocolatey, smooth malt-forward profile Pairing: Stews, BBQ, hearty comfort food 20-30 SRM (Deep Brown) Styles: Porter Flavor: Fruity, roasted, rich, and complex Pairing: Smoked meats, sharp cheeses, chocolate desserts 35-40 (Black) Styles: Stout Flavor: Bold, roasted malt character with coffee or cocoa notes Pairing: Oysters, braised meats, chocolate cake Specialty Beers & Fruit Ales Colors: Bright reds, purples, and pinks Flavor: Fruity, tart, or experimental Pairing: Charcuterie boards, brunch, creamy cheeses Where Beer Gets Its Color: Malts Are Key Beer's color comes primarily from malt, the processed grains used in brewing. Malt starts as raw barley, which goes through a process called malting: 1.) Barley is soaked to begin germination. 2.) Growth is halted by drying and kilning 3.) At this stage, light-colored malts like Pilsner, Pale Ale, or Munich are produced. These base malts are kilned at lower temperatures, allowing complex flavor compounds to form through a chemical process called the Millard reaction. The result? Light malts that contribute pale colors and toasty, or biscuity flavors. Specialty & Roasted Malts To get darker beers, brewers use malts that have been roasted at higher temperatures. This intensifies the Maillard reaction and triggers caramelization, where sugars break down under heat, forming rich flavor compounds and dark colors. Caramel/Crystal Malts: Add amber hues and sweet, candy-like flavors Chocolate & Black Malt: Contribute deep brown to black color and roast notes Roasted Barley: Often used in Stouts for intense black color and coffee-like bitterness What About Malt Extract? If you're a Mr. Beer brewer, you're brewing with premium hopped malt extract (HME), and that comes with some serious advantages. While malt extract can naturally darken during processing and storage, our carefully curated beer kits and recipes are designed to take the guesswork out of brewing. Brewing Process Matters, Too While malts do the heavy lifting, several brewing choices can nudge your beer's color one way or the other. Boil Time: Longer boils deepen color due to extended Maillard reactions. pH Levels: Lower pH (more acidic) tends to result in a paler beer. Yeast Strain: High-flocculating yeasts clear the beer faster, affecting perceived color. Hops: Can add haze that lightens or dulls color slightly Estimating SRM at Home Homebrewers can estimate their beer's colors using software or online tools. SRM is influenced by: The weight and color rating of each malt The final volume of beer Curious about how your grain bill affects beer color? You can use this easy online SRM calculator from Brewer's Friend to estimate your beer's color in seconds. Beer color is more than just eye candy; it's a signal of ingredients, process, and tradition. Whether you're brewing a golden lager or a pitch-black stout, understanding how malt, chemistry, and process affect color will help you become a better homebrewer. At Mr. Beer, we believe even small-batch brewers should feel confident experimenting with color and creativity.
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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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Bring Your Brew to the Table: Explore Recipes & Pairings on the Brew Times Blog
At Mr.Beer, brewing isn't just a hobby, it's a lifestyle. And on the Brew Times blog, we've taken things a step further with our Recipe & Pairings section. From beer-infused meals and desserts to hoppy cocktails and seasonal guides, these recipes are crafted by our very own team—and the best part? They're all made using Mr. Beer products. Whether you're cooking, mixing, or planning your next backyard bash, here's a breakdown of what you'll find: Braising & Marinating with Beer Beer is the ultimate secret weapon for infusing meats with depth, flavor, and tenderness. Beer Braised Carnitas If you're not from the Southwest, you might be missing out on carnitas, a slow-cooked, roasted, and shredded pork dish. We elevate it by braising the pork in beer, while any lager works, we love it with our Aztec Mexican Cerveza for a mellow, authentic touch. → Get the recipe Beer Marinated Steak Tacos This skirt steak gets an overnight soak in our Aztec Mexican Cerveza, transforming a tougher cut into juicy, flavorful taco perfection. This one is a summer cookout gold and must try for any taco lover looking to step things up. → Get the recipe Beer Battered Goodness There's just something magical about frying with beer. These golden, crunchy creations are perfect for spring cookouts, backyard snacks, or just impressing guests with your fry game. Beer Battered Asparagus Think you don't like veggies? Think again. This recipe turns fresh asparagus into an irresistible spring treat. Soaked in buttermilk and battered with our Northwest Pale Ale, kids and adults alike won't be able to stop eating these. → Get the recipe Beer Battered Fish Tacos Whether you're coastal or landlocked, fried fish is a warm-weather classic, and this one delivers the crunch. Made with white fish fillets and a cold, bottle-conditioned Pale Ale, the batter fries up beautifully light and crisp. Pair with a glass of the same brew you used in the batter for a true "beer circle of life" moment. → Get the recipe Pickling with a Hoppy Twist Use beer as a flavorful base for preserving your favorite veggies. Mr. B's IPA Pickles When it's hot enough to fry an egg on your sidewalk, only a few things sound good—cold beer and something tangy and crunchy. Enter these IPA-infused pickles made with Mr. Beer's Long Play IPA. They're crisp, a little spicy, and incredibly easy to make. After a week in the fridge, they're ready to snack straight from the jar or slap onto burgers or sandwiches for extra zing. → Get the recipe If You've Got a Sweet Tooth Yes, beer belongs in desserts, too. These treats bring beer into the world of sweets that's dangerously delicious Bewitched Beer Caramels A soft, salty-sweet bite of heaven made with Mr. Beer's Bewtiched Amber Ale. These little guys are perfect for gifting or hoarding (no judgment) and make a treat that feels gourmet without the fuss. A great way to enjoy your homebrew, no bottle opener required. → Get the recipe Strawberry Malt Cheesecake Bites Malt extract takes center stage in these nostalgic mini cheesecakes inspired by classic strawberry malt shakes. Use pale or smooth liquid malt extract for a flavor that's all grown up. → Get the recipe Box-Mix Beer Cakes Not a baker? Doesn't matter. With a box of cake mix and a bottle of homebrew, you're halfway to greatness. Vanilla + Ale: Light, fluffy, and perfect with a citrusy beer glaze. Chocolate + Dark Beer: Rich, decadent, and even better with a handful of berries on top. → Get the recipe Drink Recipes with Mr. Beer Beer isn't just for sipping straight; try these crowd-friendly drink recipes and cocktails. Mr. B's Easy Party-Time Beer Punch We get it, not every beer lover wants to fire up the oven or break out a candy thermometer. If you can make a Mr. Beer refill, you've got this on lock. This crowd pleaser takes five minutes and actually tastes good. → Get the recipe Top 5 Beer Cocktails to Make Homebrewing isn't just about making great beer, it's about experimenting with it, too. These top 5 beer cocktails are here to prove that a splash of creativity (and maybe some gin, tequila, or espresso) can take your brews to the next level. → Read the Article Seasonal & Event Pairings Pair the right beer with the right moment. These guides help you plan for holidays, parties, and everything in between. Why settle for random six-packs when you can match your brew to your menu? Best Beers for Memorial Day Grilling Light Pilsners and Saisons keep grillmasters cool, while rich Porters take burgers up a notch. Doubles rock with hot dogs, and Amber Lagers love chicken. Find the perfect brews to complement smoky, grilled favorites. → Read the Article Food & Beer Pairings for the Super Bowl Mexican Lagers for nachos, stout for chili, and IPAs to stand up to saucy ribs. From wings to sliders, match your snacks with the right brew. → Read the Article 13 Beers to Start Brewing Now for the Holidays Start early! Big, bold winter beers like Stouts and Spiced Ales need months to mellow into perfection. → Read the Article Every recipe and pairing guide on the blog uses ingredients you can brew or buy from Mr.Beer, so you can confidently cook, sip, and serve with your own handcrafted creations. Explore the full Recipe & Pairings section on the Brew Times blog and take your homebrewing experience from bottle to the plate.
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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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