At last year’s World Beer Cup, the team at Atlas Brew Works brought a gold medal home to the nation’s capital with Silent Neighbor—a “pumpernickel stout” brewed with rye and blackstrap molasses. Here’s how they put it together.
By: Josh WeikertFrom our Love Handles files on the world’s great beer bars: In the characterful Trúc Bạch neighborhood of Vietnam’s capital, Standing Bar is an ideal spot to relax and get a taste of the country’s independent brewing scene.
By: Joe StangeRELATED:
Jan Chodkowski, head brewer and co-owner of Denver’s Our Mutual Friend, highlights the challenges and rewards of mashing, brewing, and drinking their all-wheat grodziskie.
By: Jan ChodkowskiRELATED:
Beer as a whole may be navigating rough seas in 2024, but New Belgium has found a map to growth with flavor-forward hazy IPAs in their Voodoo Ranger family. In this episode, lead R&D brewer Kelly McKnight sheds light on the team and process behind these industry-changing beers.
By: Jamie BognerSponsored
You’re sure to craft the beer of your dreams with this out-of-this-world hop.
By: Hopsteiner (Sponsored)Brandon Capps, founder of Colorado’s New Image Brewing, explains how they use a Madeira-inspired “estufagem” process to intentionally give barleywine a head start in the aging process.
By: Brandon CappsRELATED:
The beers of Wunderkammer get their own rustic character via locally foraged ingredients, mixed cultures that include Brett, and a stripped-down, old-fashioned process featuring direct-fired kettles and fermentation without strict temperature control.
By: Vasilios GletsosRELATED:
Whether they’re working in farmhouses or warehouses, today’s saison brewers are united in their pursuit of rustic character. While that goal is abstract, they achieve it via concrete choices about ingredients and process—and the ways to get there are as varied as the brewers and beers themselves.
By: Kate BernotRELATED:
It may be more story than style, but these five examples inspire the five brewers who recommend them.
By: Craft Beer & Brewing StaffRELATED:
Beer-drinking habits continue to evolve in unexpected ways. Here, we plot a few interesting points.
By: Jamie BognerRELATED:
Creating compelling yet characterful hop blends in hazy IPA has become a persistent challenge for brewers swimming in a sea of Citra-Mosaic taste-alikes. The solution for Parish head brewer Ryan Speyrer: Dig into the library of hop classics to deploy blends that are as familiar as they are futuristic.
By: Jamie BognerFrom Three Taverns in Decatur, Georgia, we share a recipe for a hop-forward, triple-decocted, Czech-American lager that celebrates a notable piece of history.
By: Neal EnglemanRELATED:
From selecting malts with intention to deploying Madeira-inspired macro-oxidation, finishing on different woods, and blending to taste, New Image founder Brandon Capps outlines a technical approach to crafting characterful barrel-aged barleywines.
By: Brandon CappsUnlock the secrets of successful fermentation through new and simplified approaches to yeast nutrition, enzymes, and more, with techniques outlined by Chris White, founder of White Labs, Garrison Fratoni, head brewer for Russian River, and Julian Shrago, brewmaster for Beachwood.
By: Jamie BognerFrom selecting malts with intention to deploying Madeira-inspired macro-oxidation, finishing on different woods, and blending to taste, New Image founder Brandon Capps outlines a technical approach to crafting characterful barrel-aged barleywines.
Jan Chadkowski, head brewer and co-owner of Denver’s Our Mutual Friend, outlines his approach to brewing historically inspired, smoke-forward beers of high drinkability.
The brewer who invented and defined cold IPA—Kevin Davey of Heater Allen and Gold Dot Beer—shares the tips and techniques needed to brew one that shines.