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In New Zealand, Hop Revolution’s Processing Is Built for Highest QualityCurious about how those beautifully aromatic New Zealand hops are processed, between the bine and your beer? Here’s how it happens at Hop Revolution.
Video Tip: Selecting Hops for Delicious Pale AlesBy Tim SciasciaKnow what you’re going to get from the hops you have. Tim Sciascia, cofounder and head brewer at Cellarmaker, explains their approach to choosing hops and why they like certain varieties in the boil and others on the cold side.
Recipe: Roaring Table Tuba Solo Hazy IPABy Lane FearingThis homebrew-scale recipe from Roaring Table cofounder Lane Fearing demonstrates their approach to smooth, juicy IPAs, including requisite attention to the water profile. (There’s a reason it went on to become one of our Best 20 Beers in 2021.)
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Breakout Brewer: Roaring TableBy Kate BernotNailing styles as diverse as altbier, fruited sour IPA, and saison, Roaring Table is turning a suburban Illinois strip mall into a destination.
Love Handles: You Might See the Dude at Montana’s Shine Beer SanctuaryBy Kate BernotFrom our Love Handles files on beer bars we love: In Bozeman, Montana, Shine is your one-stop shop for draft beer, to-go bottles, food, and plenty of patio.
Recipe: Pitelnost 12° Czech-Style Pale LagerBy Evan RailThis recipe is inspired by one of our favorite pale lagers in Czechia: The Benedict Světlý Ležák 12° from Prague’s Břevnov Monastery Brewery.
Podcast Episode 227: Tom Jacobs of Antidoot Is Searching For SimplicityBy Jamie BognerThe philosopher-brewer expounds on not conforming to preconceptions of style, staying small to protect their creative vision, and using a full range of herbs, spices, fruits, and vegetables to find that signature Antidoot aroma and flavor.
Recipe: Ghostfish Power to the People LagerBy Tae CaldwellAs Black History Month draws to a close, Ghostfish brewer Tae Caldwell shares this gluten-free lager recipe inspired by Peoples Brewery, one of the country’s first Black-owned breweries.
Video Tip: Modern Pale Ale as a Vehicle for Creativity and VarietyBy Tim SciasciaTim Sciascia, cofounder and head brewer at Cellarmaker in San Francisco, explains how the desire for balanced variety in the taproom drives the design and various hop permutations in their popular pale ales.
Recipe: Annie’s Coconut-Lime KölschSo, you put the lime in the coconut—or, better yet, add them both to secondary. Then you drink it all up.
No Rests for the Wicked: Warm It Up with Winter FruitExtract brewing provides a more-than-capable canvas for getting creative with the unusual fruits that arrive this time of year. Annie Johnson breaks it down.
Recipe: BKS-Style Choco-Marzipan Milk StoutBy Joe StangeInspired by Holstein: Chocolate Marzipan from BKS Artisan Ales in Kansas City, Missouri, here’s a recipe that uses marzipan (or almond paste) and cacao nibs for a decadent yet smooth and drinkable milk stout.