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Brewing Triple IPAs and Beyond: Battling Against NatureBy Drew BeechumBrewing a great higher-gravity IPA demands more from you than simply going bigger. The ingredients and their tendencies are all against you doing this and making it drinkable—but it can be done. Here’s your battle plan, based on advice from the pros.
Cooking with Sour Beer: Chicken Liver Pâté with Beer-Cherry CompoteYour favorite tart beer joins with cherries for a tangy compote, giving a bright lift to this hearty pâté.
Podcast Episode 210: Lacie Bray and Andy Coates of Ozark Beer Prove that Accessibility Doesn’t Mean Sacrificing CharacterBy Jamie BognerThis Northwest Arkansas brewery strives for a threefold balance, focusing on agreeable beer for those new to craft as well as distinct character and technical function.
Recipe: pFriem Kölsch-Style AleBy Josh PfriemCourtesy of Josh Pfriem, cofounder and brewmaster of pFriem Family Brewers, here is a homebrew-scale version of the beer that won gold at the 2020 Great American Beer Festival.
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Blichmann: Twenty Years of Brewing InnovationBlichmann Engineering celebrates two decades of success with a focus on the future.
Gearhead: Pilot Breweries Fly Us into the Great UnknownSome brew systems make beer for us to drink. Others just solve mysteries—providing an acceptable outlet for failure and serving as the lifeblood of craft beer. John M. Verive is on the case.
Russian River’s Complete Course on Oxygen in the Brewhouse, from Mashing to PackagingIn this video course, Russian River cofounder and brewmaster Vinnie Cilurzo and head lab technician Taylor Lane discuss all the facets of oxygen that affect beer quality—for pros and homebrewers alike—from happy yeast to airtight packaging.
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Recipe: Zappa SMaSH Session IPAFrom award-winning homebrewer and Craft Beer & Brewing contributor Annie Johnson, this elegant single-malt-single-hop beer can spotlight any hop you want—in this case, Zappa, which can boldly express tropical fruit, mint, spices, citrus, and pine.
The Rise of NeomexicanusThese characterful, high-efficiency, drought-resistant hop varieties present both challenges and opportunities to hop farmers—and to brewers.
Podcast Episode 209: Kelvin Kolheim of Beale Street Connects Through FlavorBy Jamie BognerBeale Street Brewing in Memphis has a focus on culinary- and cocktail-inspired beers that evoke poignant flavor memories while connecting with drinkers through the city’s rich musical and cultural history.
Rome’s Be.Re. Is Like the Pope of Kellerbier and Pizza PocketsBy Joe StangeThis no-frills pub/café near the Vatican features Italian craft, Franconian lager, and unique street food.
Recipe: Antidoot Myrica Gale AleTom and Wim Jacobs of Antidoot Wilde Fermenten in Kortenaken, Belgium, share this elegant homebrew recipe based on their early experiments with mixed fermentation and brewing with bog myrtle.
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