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Breakout Brewer: BKS Artisan Ales Is a “Little Beer Heaven” in Kansas City, MissouriBy Ben KeeneBKS has won national acclaim for its supple IPAs and gained ardent local fans for its classic ale styles and—now—for its lagers. Undazzled, the Rooneys say they are determined to grow slowly, keep a laser focus on quality, and continue to make beer in their own careful way.
Consider Bar Hop for Your Toronto Bar HopFrom our Love Handles files on beer bars we love: At Bar Hop, find one of Ontario’s top beer selections in an inviting atmosphere.
Podcast Episode 251: Nick Panchamé of HOMES and Smooj Applies His Chef’s Training to Fruited Hard Seltzer and MoreBy Jamie BognerSmooj lit up the craft beverage world in 2020, its thick fruit-puree approach a stark counterpoint to more minimalist seltzer offerings. In this episode, head brewer Nick Panchamé gets into the methods behind the fruit-heavy madness, and into new experiments with hop-forward beers.
Recipe: Kelheim Weizendoppelbock, in the Style of Schneider AventinusBased on detailed advice from Josef Lechner, brewmaster and technical director at G. Schneider & Sohn in Kelheim, Bavaria, here is a homebrew-scale recipe based on the legendary Schneider Aventinus.
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The Perils of WeizenbockBy Joe StangeWeizenbock is so dangerously easy to drink, but the brewing process behind a great weizenbock is surprisingly complicated. It may be worth the trouble, since its potential for easygoing mass appeal remains largely untapped.
Podcast Episode 250: Breakside’s Ben Edmunds, Great Notion’s James Dugan, and Von Ebert’s Sam Pecoraro Dissect Trendy Beers and InnovationBy Jamie BognerRecorded in front of a live audience at Great Notion in Portland, Oregon, this panel discussion on trendy beer styles ranges from innovation philosophy to testing and feedback process with perspective from these three leading brewers.
Recipe: Odell Pilsner Project: Lórien & HBC 1134From Odell Brewing in Fort Collins, Colorado, here’s a recipe for their modern take on pilsner featuring two newly developed hop varieties.
These Hops Were Made for LagerBrewers today are used to choosing punchy hops for their IPAs. However, great lagers require a different approach and a different kind of bitterness—yet, they need not copy the classics. Here’s how some new varieties are pointing the way toward lagers that still taste like lagers, “but with a twist.”
Brunching with Barleywine: Bread-Pudding French ToastLet the others have their mimosas. Barleywine’s panoply of Maillard flavors find lengthening echoes in this indulgent variation on French toast.
Podcast Episode 249: Andy Hooper, Former Seismic Brewmaster, is Taking Light Lager Back for CraftBy Jamie BognerAndy Hooper built a reputation for tight focus on process, and his efforts have paid off with dominating performances in the light lager category at major competitions. In this episode, he discusses the processes behind the brewing, including his use of organic, California-grown craft malt.
Recipe: Jackrabbit Dry Irish StoutBy Josh WeikertThis is an outstanding all-purpose beer that pairs well with a variety of foods, is low in alcohol, and can be turned around relatively quickly. If you have a few taps in your home, you might consider dedicating one to the dry stout—it won’t let you down. Sláinte!
Commercially Available Hop Varieties with Reduced Carbon FootprintDid you know that the carbon footprint of growing hops can vary widely from variety to variety? This means that brewers can select certain varieties for reduced environmental impact. View our presentation to learn more.