1xPOOsZl3MlvSy5wEY5TVg
Pick Six: Dedication & Decoction with Brienne AllanBy Jamie BognerBefore her @ratmagnet Instagram stories and the industry reckoning that followed, Brienne Allan was, and remains, very much a brewer. Her chosen six-pack—all lagers, all decocted—are all beers that have played pivotal roles in her professional journey.
The Sustainable Brewery: Making Beer on Hard ModeIt’s not easy to prioritize the planet and its people alongside the product, but even small steps taken by small breweries can have a big impact. Water use is one area where breweries can make an outsized difference.
Cooking With Beer: Helles-Poached HalibutPale lager adds a soft, bready sweetness to a bright fish preparation and piquant, Mediterranean-inspired sauce.
Recipe: Numero Dos Mexican-Style LagerBy Josh WeikertPartly inspired by Flying Dog’s Numero Uno, this lager has a bready, tortilla-like backbone with some lime-like Motueka hops for a refreshing edge.
Podcast Episode 229: Au Baron’s Xavier Ballieux Carries on the Family Farmhouse-Brewing TraditionBy Jamie BognerIn France near the Belgian border, family-run Brasserie Au Baron fuses the character of local ingredients, a distinctive house yeast, and the traditions of both saison and bière de garde.
Big Benefits from Salvo™Early adopters of Hopsteiner’s Salvo™ hop extract are enjoying its aroma benefits while yielding more beer from each batch.
Video Tip: Dialing in the Bitterness of “West Coast Hazy” Pale AlesBy Tim SciasciaTim Sciascia, cofounder and head brewer at Cellarmaker, walks us through their typical boil and whirlpool hop additions for pale ales, as they aim for the desired level of bitterness while avoiding any vegetal off-flavors.
Recipe: Hey, It’s a Passion Fruit BeerBy Joe StangeHere’s the idea: Take advantage of a lactic acid–producing yeast and aseptic fruit puree to make the brewing of a tart, tasty fruit beer as simple as possible.
Let Fruit Beer Be Fruit BeerBy Joe StangeLong dismissed as gimmicky and relegated to a bit part, fruit beer has never gotten the respect it deserves. Yet the craft of brewing with fruit is poised to enter a golden age, with a bag full of tricks and seeds planted to grow much wider appeal.
Love Handles: Spytighen DuvelBy Joe StangeFrom our Love Handles files on beer bars we love: This is one of Belgium’s longest-running beer cafés, with a deep selection and plenty of bric-a-brac to admire over an ale and a snack.
Brewer’s Perspective: Firestone Walker’s Sam Tierney On Getting BetterBy Sam TierneyFirestone Walker beers have twice won Best in Beer nods from our editors, and they always rank high among Readers’ Choice picks. We asked Sam Tierney, innovation brewer at the Propagator in Venice Beach, to ponder what it means to strive for “the best.”
Podcast Episode 228: Paula Yunes and Valéry De Breucker of Brasserie Atrium Are Shaking Things Up in the FamenneBy Jamie BognerThis wife-and-husband brewing team in Wallonia blend their Belgian and Brazilian roots with a deep love of tradition and a spark of contemporary creativity.