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Recipe: Schwarzwald SchwarzbierBy Josh WeikertWith this fresh recipe from his Make Your Best series, Josh Weikert goes for relatively restrained roast in this dark lager—and you can tinker with it from there.
Editors’ Picks: Belgian TripelGolden-blond with a lithe body, lively mouthfeel, resilient foam, and sneaky strength—equally at home on the dinner table or next to your easy chair—here are a few of our favorite tripels.
Podcast Episode 180: Seventh Son’s Collin Castore and Colin Vent Balance the Normal with the WeirdBy Jamie BognerThe brewers at Seventh Son in Columbus, Ohio, balance their focus on constantly improving their core “normal beers for normal customers” with their desire to apply culinary creativity to their brewing.
Pick 6: Yvan De Baets of Brasserie de la Senne Is Under the InfluenceBrewers don’t develop their tastes and skills in a vacuum; they’re affected by others, both before and during their careers. Here, Yvan De Baets of Brasserie de la Senne in Brussels chooses his pack and defends it (and wishes he could pick more than six).
These Key Point-of-Sale Insights Will Improve Your Guests’ Experience (and the Bottom Line)Having the right data will help you to make the best decisions for your business. Here are the top seven reports that can inform your choices and increase success.
Video Tip: How Beer Can Elevate What We EatBy Greg EngertBeer has all sorts of advantages when it comes to pairing with food at the table—whether it’s a delicate session beer, something with more malt heft, or another example from the diverse array of aromas, flavors, and textures that beer can provide.
Belgian Tripel: The Golden Glow of ModernityBy Jeff AlworthA 20th-century invention made famous by monks, this strong but elegant ale of hospitality is built from the simplest of ingredients—yet it’s among the most challenging to brew well. Jeff Alworth explains its origins and context.
Gearhead: The Brewer’s ToolboxIn this edition of Gearhead, John M. Verive zooms in on the arsenal of less specialized, more humdrum (and often more beloved) tools that brewers use every day.
Love Handles: The Avenue Pub of New OrleansBy Beth DemmonThis welcome respite from French Quarter debauchery boasts an impressive selection of beers and whiskeys.
Podcast Episode 179: Chris Davison of Wolf’s Ridge Still Tinkers Like a HomebrewerBy Jamie BognerOhio’s Wolf’s Ridge Brewing took home GABF medals two years in a row, then its Double Chocolate Rum Barrel Dire Wolf made our Best 20 Beers in 2020. In this episode, head brewer Chris Davison digs into barrel-aging, unusual coffee beer, and much more.
Collaboration: Keeping It Social with the Brew ClubBy Drew BeechumBeer brings people together—but over the past year, many people couldn’t get together at all. How does a homebrew club “club” when the clubhouse is closed? Drew Beechum has a few solutions that could remain useful even after the pandemic.
Full Video: Practical Food & Beer Pairing with Greg EngertBy Greg EngertFrom flavor fundamentals that anyone can follow to specific matchups of beer styles and dishes, the Neighborhood Restaurant Group’s Greg Engert leads a master course on pairing great food with great beer.
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