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Video Tip: A Broadening View of Biotransformation and Beer AromaBy Laura BurnsBiotransformation is an expansive, complex process. Laura Burns, R&D director of Omega Yeast, puts the topic into context, raising questions about the conventional wisdom and zooming in on certain precursors that exist in beer’s ingredients.
Recipe: Roggen AltBy Josh WeikertThis riff on an altbier recipe includes three different types of rye malt, making it a great way to get to know the ingredient and what it can contribute to a beer.
Let’s Demystify RyeBy Josh WeikertWhy ask rye? Is it actually all that tricky to use? And what does rye really taste like, anyway? Let’s simplify this complex, evocative, old-fashioned ingredient—and make some great beer with it.
Editors’ Picks: Playing Games with BeerBy Joe StangeThe proliferation of time-wasting app games in recent years has inevitably included some related to beer. But are any worth playing? That depends entirely on how you value your time. We tried them out, so that you don’t have to.
Partake in Pork-Belly Poutine and Large Krugs of Lager at Seattle’s Queen Anne BeerhallBy Joe StangeFrom our Love Handles files for great beer bars: This spacious palace of hospitality trades in well-regarded comfort food and tall krugs of lager and ale.
Podcast Episode 244: Eric Toft of Schönramer Is Fixated on Consistency, Drinkability, and CharacterBy Jamie BognerThe Wyoming-born brewmaster of the Private Landbrauerei Schönram in southeastern Bavaria digs into the details of how they brew their captivating, award-winning lagers.
Community, Collaboration, and Brews by the BayBeer events are back with a vengeance, and festgoers are choosing their outings carefully. The Bay Area Brewers Guild is working with independent breweries and other guilds to strengthen community ties and offer the most rewarding events and collabs.
Video Tip: Get to Know Thiols and What They Do for AromaBy Laura BurnsLaura Burns, director of research and development at Omega Yeast, explains the impact that thiols can have on beer aroma—and why brewers and yeast labs are increasingly interested in how to unlock their potential.
Recipe: Epochal Stock Scotch AleBy Gareth YoungForget what you think you know about Scottish “wee heavy.” Courtesy of founder Gareth Young, this is Glasgow-based Epochal’s historically rooted take on a strong stock ale: huge, heavily hopped, and matured for months with hops and Brettanomyces.
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When Scotch Ale Is Stock Ale, with Scotland’s EpochalBy Gareth YoungYou think you know Scotch ales? Based in Glasgow, Epochal Barrel Fermented Ales specializes in mixed-culture beers matured in oak, inspired by Scottish brewing tradition. Here, founder and brewer Gareth Young explains the surprising history and process.
Infographic: Top Hops Going into 2022By Jamie BognerCitra reigns, with Mosaic in ascendance. Here’s a visual look at the most-grown hops in the Pacific Northwest, and how they’ve changed in popularity over the past seven years.
Recipe: Collegeville Cream AleBy Josh WeikertFrom Josh Weikert’s Make Your Best series: The dose of sugar and mash regime should help get this dry, while the Crystal hops and light esters add pleasant character to a clean background. The result is a beer that drinks well by the liter.