1xPOOsZl3MlvSy5wEY5TVg
Video Tip: Controlling the Environment and Battling Oxidation in Barrel-Aged BeersBy Jim CrooksJim Crooks, master blender at Firestone Walker Barrelworks, explains how one of the few variables that brewers can control when oak-aging beers is the environment, including temperature, humidity, and minimizing oxygen in the porous barrels.
Brewer’s Perspective: Brewing for Supreme Drinkability at BřevnovBy Evan RailIn Prague, Evan Rail visits the Břevnovský Klášterní Pivovar Sv. Vojtěcha—aka the Břevnov Monastery Brewery, home of Benedict—to learn the secrets of “pitelnost,” essential to a great Czech pale lager.
Style School: Examining the Czech Pale Lager TraditionBy Jeff AlworthThe world’s most influential beer style is also one of the most misunderstood outside its birth country. “Pilsner” took over the world, but the Czech source material is strikingly different and far more alluring.
Recipe: Elderflower SaisonBy Joe StangeInspired by Saison Cazeau, here is a recipe for a light, dry, farmhouse-style ale that gets a sweet-smelling lift from fresh fleurs de sureau.
Special Ingredient: ElderflowerBy Joe StangeFloral, fruity, and unique, fresh elderflowers smell like the finest hops you’ve never smelled—because those hops don’t exist yet.
Brewing Techniques for Low Alcohol BeersBy Josh WeikertBJCP Grand Master Josh Weikert covers everything you need to know to scale down your full-strength recipe to a more affordable and crushable beer.
Video Tip: Using Hop Bitterness to Control Acidity in Barrel-Aged BeersBy Jim CrooksJim Crooks, master blender at Firestone Walker Barrelworks, explains how adjusting your recipe’s bitterness level can moderate and control lactic acid produced by bacteria during the aging process.
Podcast Episode 221: Jan Chodkowski of Our Mutual Friend Embraces Both the Bold and the SublimeBy Jamie BognerFor Denver’s Our Mutual Friend, subtle tweaks and improvements over years of brewing have brought their hoppy beers into medal-winning form, but the big and brash flavors in their smoked beers showcase their penchant for dramatic statements.
Recipe: Old Nehampkin Imperial StoutHere is Annie Johnson’s recipe for a rich, complex, adjunct-free imperial stout that mellows and improves with some time in the cellar.
No Rests for the Wicked: Imperial Stout, ExtractedYou don’t need a truckload of grain and a giant mash tun to brew a big, rich imperial stout perfect for laying down for months—this one is right in the extract brewer’s wheelhouse.
Cooking with Beer: Bratwurst Burger with Ale-Braised Onions & Spicy MustardWhy yes, we do fire up the grill in mid-winter. Here, brown ale adds layers of Maillard comfort to braised onions and a from-scratch (but simple to make) bratwurst burger.
Recipe: Dutchess Ales Duffield Best BitterCourtesy of Mike Messenie at cask-centric Dutchess Ales in Wassaic, New York, this homebrew-scale recipe is a pleasantly lush and nuanced take on their original Best Bitter, meant for natural cask-conditioning in a 5.4-gallon (20-liter) “pin.”
Subscriber