AIH – Adding Honey to Your Beer + Honey Beer Kits on Sale

Honey Homebrew

Adding Honey to Your Brew – from Adventures in Homebrewing:

“Honey is an all-natural substance, and is best for brewing in its raw, unheated and unprocessed state.  Honey is one of the only foods that never spoils. In it’s unprocessed state, Honey has all of its vitamins, antiseptic qualities and nutrients.

That crystal-clear honey you see in the supermarket, that never seems to crystalize,has been heat-treated and filtered to stay looking pretty.

The truth of the matter, good fresh honey will and should crystalize.  I actually prefer it this way, it makes it easier to spread on toast or to glaze pork or chicken.


Your basic commercial honey will make good beer, if that’s all you can get.
Adventures in Homebrewing sells only local Michigan Honey, except for Orange Blossom, that comes from Texas.

Honey Beers differ from Meads in that they don’t take as long to ferment.   Meads can take months to ferment out completely, and really should be aged at least a year. One of my favorite honey beers is the AIH Raspberry Honey Wheat, it takes only a few weeks to ferment and about a month to age this one to perfection.”

Keep Reading – See “When to Add Honey to Your Brew” Below

Two of AIH’s best selling honey beers are on sale right now…

AIH Raspberry Honey Wheat – $32.00 $28.80

AIH Goldfinger Honey Wheat – $35.99 $32.40

The all grain versions are also on sale…

AIH Raspberry Honey Wheat – $27.99 $25.19

AIH Goldfinger Honey Wheat – $28.99 $26.10

Also from AIH… over 70 sale items including Perlick Faucets, Deals on kegs – new and used, pin lock and ball lock, recipe kits, kettles, pumps, jockey boxes, grain mill, taps, tower

Recent AIH Finds:

When to Add Honey to your Brew – from Adventures in Homebrewing:

“In honey, wild yeasts and bacteria are ubiquitous, yet they are kept in stasis due to honey’s low water content (average 17 percent). As soon as honey is diluted in water or wort, these microbes are free to grow and proliferate.

Boiling the wort effectively destroys honey’s harmful diastatic enzymes along with any yeasts or bacteria that may have survived to this stage. If honey were added to the boiling wort, there is little doubt that it would be rendered sterile.  Unfortunately, it would also likely be rendered without much positive contribution of flavor to the beer.

Honey added to the fermenter not only decreases the dextrin content of the beer proportionately by dilution, but it also increases the potential alcohol content of the finished beer by increasing the proportion of fermentable sugars.

The method I use to add Honey to my beer, is to add it at Flame Out.  This would be the last five minutes of “the boil”, but the flame is out. This method should keep some of the more subtle flavors and aromas, and it should kill anything that may be in it.”

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