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At Sierra Nevada Brewing Co. the Kitchen Garden is “Really Right Outside Our Back Door."The chefs at Sierra Nevada Brewing Co. have a passion for fresh food. With a thoughtful approach to farming, its agriculture teams on both coasts maximize their playgrounds and sometimes even get the brewing staff involved with recipes.
The Importance of Pressurizing Tanks when Brewing Hoppy BeersReady to take your hoppy beers to the next level? In this video tip Chris Tropeano discusses proper purging methods and oxygen levels for packaging that will help your beers taste fresh.
Brewing with CannabisThe close relationship between cannabis and hops plants is well-known, but getting effective and repeatable results from a cannabis infusion in finished beer is still an emerging science.
Grodziskie: Smoky, Hoppy, Mysterious, and so Much Fun to DrinkBrewers around the world continue to brew and improve upon a once largely forgotten style, and its combination of earthy and woody flavors is gaining new fans every day. Stan Hieronymus explores the world of Grodziskie.
Debunking the Myth of Yeast in Hazy IPA (Video Tip)WeldWerks Brewing Cofounder/Brewmaster Neil Fisher talks about yeast in hazy IPA and how what you see is not always what you get.
Beer Bars We Love in Iowa, California, and North CarolinaBy John HollIn this edition of Lovehandles we explore The Iowa Taproom, Brewport Taphouse, and The Raleigh Times
Live Oak Grodziskie RecipeThis beer is an effervescent smoked beer with a potent herbal Saaz bouquet. The wheat malt and the bubbles allow for the full-body feeling in a 3 percent ABV beer, not to mention the meringue-like head.
Sour in an Hour?By John HollBrewers are experimenting with white koji to speed up the time to acidify their kettle sours.
Podcast Episode 88: Allagash Brewing’s Jason Perkins: Belgian Tradition Meets American CreativityBy Jamie BognerPerkins shares lessons learned over two decades of work at Allagash, from building haze stability in witbier to fermenting with Brettanomyces and spontaneous fermentation
The Benefits of Cold Dry-hopping Beers (Video Tip)Chris Tropeano, founder of Resident Culture Brewing shares his thoughts on cold dry hopping and why it works for his brewery.
Classic Haze: Rediscover the HefeweizenHefeweizen is the classic hazy style with aromas of banana and clove, and while it might not be the most popular beer style these days, Phil Markowski doesn’t think it will ever disappear and offers some tips on how to make a great version at home.
The Ravages of Time on Wood-Aged BeerBy Neil FisherTime is a transformative ingredient in wood-aged beer. Neil Fisher of WeldWerks Brewing shares what he’s learned about making beers that stand up to extended aging.