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Rethinking Dry Hops: Quicker, Colder … and Better?By Drew BeechumMany of us these days seem to dry hop like that old joke about voting—early and often. Drew Beechum makes the counterintuitive case for the “cold-and-short” method.
Firestone Walker Is Brewing for TomorrowAfter 25 years, the California brewery’s sights remain fixed on the future.
Style School: The Hallowed Comforts of DoppelbockBy Jeff AlworthMonkish hospitality and devotion gave way to modern commercialism over a few centuries, but this Bavarian product that evolved along the way still has the power to nourish and amaze.
No (Car)boys Allowed!By Josh WeikertWant to further simplify your homebrewing? Consider ditching those plastic and glass fermentors, and instead try fermenting in your corny kegs.
Recipe: Forks in the Road Loral Saison/LagerBy Joe StangeHere’s an example of split-batch brewing, with a batch that diverges post-boil to become both a hoppy lager and a saison. It's also a SMASH brew—single malt, single hop—leaning into German pilsner and lovely, lemony Loral.
Simplify Your Brew Day: How to Chill Out and Stop ChillingBy Josh WeikertDo you need to immediately chill your wort and pitch right after the boil? Not really. Josh Weikert explains the ease and simplicity of no-chill brewing.
Podcast Episode 183: For Bobby Kros of Kros Strain, Innovation and Tradition Go Hand in HandBy Jamie BognerIn 2018, after being open barely a year, Kros Strain took home silver in the brand-new hazy/juicy IPA category at GABF, establishing a reputation they’ve been working to expand and develop ever since.
Recipe: Tannery Run Fire Book Master Festbier/Black-Tea DubbelBy Tim BrownTo show what’s possible with “splatch” or split-batch brewing, Tannery Run head brewer Tim Brown shares this recipe for a brew that divides immediately after the boil to walk the divergent paths of a festbier lager and a tea-infused Belgian-style dubbel.
Video Tip: Going for that Food-and-Beer GestaltBy Greg EngertOnce you adopt some basic rules of thumb about flavor compatibility and intensity, you can start drilling down into which beer styles tend to work best with specific dishes—making a sensory experience greater than the sum of its parts.
Divide & Conquer: Practice the Art of the “Splatch”By Joe StangeConsider the possibilities of split-batch brewing—to get twice the variety without a lot more work.
Podcast Episode 182: Sam Pecoraro of Von Ebert Writes the Beer Description Before the RecipeBy Jamie BognerFor Sam Pecoraro, head brewer of Von Ebert Brewing, articulating the idea of a new beer—flavors, aromas, mouthfeel, appearance—is the first step in writing a new recipe. Whether they’re brewing lager or IPA, it all starts with the written idea.
Cooking with Beer: Mac & Wayfinder Relapse IPA Cheese with Andouille SausageThis comforting recipe features a Craft Beer & Brewing Magazine® Beer of the Year (but you can sub in any bright, crisp, West Coast–style IPA or IPL).