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Killing Craft? AB InBev Blocks Sale of South African Hops to American Craft BrewersBy Jamie BognerThe AB InBev-SAB Miller merger leaves hundreds of small, independent brewers without access to important hops as AB InBev earmarks the entire production for its own brewers.
Video: Dry Hopping New England-Style IPAsSteven McConnell offers tips on the timing of your dry-hop additions.
“2-Row Pale”??By Taylor Caron“2-Row Pale,” the recipe says. Easy enough, but there’s a bin of something called “2-Row” sitting next to a bin called “Pale Malt.” What gives? And which makes the best beer?
Avery Old Jubilation RecipeAvery’s winter strong ale has a gorgeous mahogany hue, a hint of hazelnuts, and a finish reminiscent of mocha and toffee.
Honing CloningAttempting to copy a commercial beer is an excellent way to fine-tune your skills as a brewer.
In the Cellar: Don’t Age These BeersWhen determining whether to age or not to age a beer, watch out for these four cellar no-nos.
Building An Ingredient Library, Part 2By Josh WeikertIn the second of his two-part series, Josh Weikert focuses on both what to store your ingredients in and where to put the things in which you put the things.
Oatmeal Stout Cheesecake RecipeGrab your favorite oatmeal stout and head for the kitchen to try this recipe for a rich and creamy cheesecake.
Editor’s Note, Craft Beer & Brewing Magazine® June/July 2017By Jamie BognerWhether you’re a homebrewer or a pro brewer, the reward of learning from peers and engaging in the social act of brewing together is one thing that makes craft beer unique and special. Let’s not lose it.
Transient Artisan Ales Obelus: Galaxy RecipeBy Chris BettsChris Betts of Transient Artisan Ales provided this recipe for their versatile saison.
Water, Water Everywhere to Make a Drop of DrinkIt can easily take 10 or more pints of water to yield a single pint of beer. Jester Goldman explores where it all goes and what you can do to conserve some of it.
Sweet Corn Fritters with Jalapeño Jelly RecipeA dry Dortmunder in both the fritters and the jelly helps balance the sweetness of the corn and jelly.