Welcome Homebrewers.

The Central Arkansas Fermenters were established in 2003 as a group of people who enjoy the hobby of making beer and wine at home. The focus of the club is education about fermented beverages with a fun and responsible approach.

Activities include wine tasting, beer tasting, brewing demonstrations, group brew days, beer competitions, wine dinners, beer dinners and we have even explored the realms of Tequila and other fine spirits. Guest are always welcome and we encourage members to help others discover new and interesting flavors.

Throughout the years we have been visited by many distinguished guest speakers and have gained the support of many of Little Rock’s best establishments. If you’re interested in fermentation, or if you would just like to learn more about beer and wine, visit us at our next meeting.

  • Beer
  • Wine
  • Mead

Beer is the world's oldest and most widely consumed alcoholic beverage and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from cereal grains—most commonly malted barley, although wheat, maize (corn), and rice are widely used. Most beer is flavoured with hops, which add bitterness and act as a natural preservative, though other flavourings such as herbs or fruit may occasionally be included.

Some of humanity's earliest known writings refer to the production and distribution of beer: the Code of Hammurabi included laws regulating beer and beer parlours, and "The Hymn to Ninkasi," a prayer to the Mesopotamian goddess of beer, served as both a prayer and as a method of remembering the recipe for beer in a culture with few literate people. Today, the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries.

The basics of brewing beer are shared across national and cultural boundaries. Beers are commonly categorized into two main types—the globally popular pale lagers, and the regionally distinct ales, which are further categorised into other varieties such as pale ale, stout and brown ale. The strength of beer is usually around 4% to 6% alcohol by volume (abv) though may range from less than 1% abv, to over 20% abv in rare cases.

beer tabbed menu picWine is an alcoholic beverage, typically made of fermented grape juice. The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients. Wine is produced by fermenting crushed grapes using various types of yeast. Yeast consumes the sugars found in the grapes and converts them into alcohol. Different varieties of grapes and strains of yeasts are used depending on the type of wine being produced.

Although other fruits such as apples and berries can also be fermented, the resultant wines are normally named after the fruit from which they are produced (for example, apple wine or elderberry wine) and are generically known as fruit wine or country wine (not to be confused with the French term vin de pays). Others, such as barley wine and rice wine (i.e., sake), are made from starch-based materials and resemble beer and spirit more than wine, while ginger wine is fortified with brandy. In these cases, the use of the term "wine" is a reference to the higher alcohol content, rather than production process. The commercial use of the English word "wine" (and its equivalent in other languages) is protected by law in many jurisdictions.

Wine has a rich history dating back to around 6000 BC and is thought to have originated in areas now within the borders of Georgia and Iran. Wine probably appeared in Europe at about 4500 BC in what is now Bulgaria, and Greece, and was very common in ancient Greece, Thrace and Rome. Wine has also played an important role in religion throughout history. The Greek god Dionysus and the Roman equivalent Bacchus represented wine, and the drink is also used in Catholic Eucharist ceremonies and the Jewish Kiddush.

mead tabbed menu picMead (pronounced /ˈmiːd/) or honey wine is an alcoholic beverage, made from honey and water via fermentation with yeast. Its alcoholic content may range from that of a mild ale to that of a strong wine. It may be still, carbonated, or sparkling; it may be dry, semi-sweet, or sweet.

Depending on local traditions and specific recipes, it may be brewed with spices, fruits, or grain mash. It may be produced by fermentation of honey with grain mash; mead may also be flavored with hops to produce a bitter, beer-like flavor.

Mead is independently multicultural. It is known from many sources of ancient history throughout Europe, Africa and Asia, although archaeological evidence of it is ambiguous. Its origins are lost in prehistory; "it can be regarded as the ancestor of all fermented drinks," Maguelonne Toussaint-Samat has observed, "antedating the cultivation of the soil."Claude Lévi-Strauss makes a case for the invention of mead as a marker of the passage "from nature to culture.

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Click Here to Buy Tickets

11th Annual LITTLEROCKTOBERFEST

at Dickey-Stephens Park

October 5th 6pm-9pm

Come and join the Central Arkansas Fermenters for the 11th Annual LITTLEROCKTOBERFEST at Dickey-Stephens Park from 6 to 9 p.m. on October 5th 2013, for beer, food and fun.

This function will feature some of Little Rock's best homebrewers, bratwursts, and great local beer.

Click the LittleRocktoberFest logo above to get more information.

Beer Specs Calculator

It calculates the beginning degrees Plato,beer right pic apparent and real ending degrees Plato, alcohol percent by weight and by volume, and kcals (calories) per 12 ounce serving. Enter the original and final gravity of your brew and click Calculate.


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Specific Gravity
Degrees Plato

Alcohol % (wt/wt) Alcohol % (vol/vol) kcals (12 oz serving)

 
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