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Podcast Episode 224: Julia Herz of the American Homebrewers Association Connects the Dots Between Beer and FlavorBy Jamie BognerThe author of several quintessential works on food and beer pairing ponders the question “why we brew” and offers a primer in developing your flavor lexicon.
San Diego’s Live Wire Has a Legendary Jukebox and Great Local IPA on TapBy Beth DemmonFrom our Love Handles files on beer bars we love: This unfussy dive helped San Diego develop a palate for craft, and it remains one of the city’s must-visits.
Recipe: Bruin Bear Oud BruinBy Josh WeikertThis recipe has some built-in guardrails, but even if you blow past them and get a brightly acidic beer with lots of oak and a dry finish despite lots of malt flavor, you’ll still have a beer that’s fun to serve and drink and talk about.
Getting More from Less: Three Beers from One BatchBy Josh WeikertAttention, busy homebrewers: Here’s a straightforward method for getting three different types of beer out of a single batch on brew day. It’s like the Cerberus of shortcuts... but which styles will you choose?
Recipe: Ozark BDCS (Barrel-Aged Double Cream Stout)By Ozark BeerCourtesy of Ozark Beer cofounders Andy Coates and Lacie Bray, here is a homebrew-scale recipe for their BDCS—a bourbon barrel–aged double cream stout meant for months of wood-aging to balance and soften its profile.
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Video Tip: Adding Fresh Fruit to Barrel-Aged BeersBy Jim CrooksFresh fruit is naturally variable, complicating the challenge of brewing consistently great beer. Jim Crooks, master blender at Firestone Walker Barrelworks, talks sourcing, contact times, fruit-to-beer ratio, and more.
Podcast Episode 223: Matt Sampson of Hacienda Believes in Flavor Over StyleBy Jamie BognerThe director of brewing operations for the progressive Wisconsin brewery discusses finding their flavor voice in a way that transcends style.
Brewer's Perspective: The Patience & Terror of Barrel-AgingBy Joe StangeLacie Bray and Andy Coates, cofounders of Ozark Beer in northwest Arkansas, explain the stressful process and habitual leap of faith behind their cult-favorite beer, BDCS.
Cooking with Hazy Double IPA: Bacon-Wrapped Shrimp and Grits with Tomato-Chipotle ButterIt used to be notoriously difficult to cook with American IPA—it was bitter and challenging—but the continuing evolution of this growing family of styles has created new opportunities for compatibility in the kitchen.
Editors’ Picks: Světlé PivoCzech lager’s simplicity is deceptive; there is much more to it than Saaz hops, pils malt, and soft water. Here are five favorites that combine ample character with exquisite balance and supreme drinkability.
Podcast Episode 222: Good Word’s Todd DiMatteo Goes Big on Little BeersBy Jamie BognerThis suburban Atlanta brewery is on a broader mission to show that low-ABV beers across the style spectrum can be just as exciting as their stronger counterparts.
How Yeast Pitching Rates Affect Beer FermentationHere’s a useful primer on pitching and pitch rates—plus, info on where to dive deeper for more technical details you can apply in your own brewery.