2m287JIlUbdjR5BFswWINf
Recipe: Olde Wagon English-Style BarleywineHere is Annie Johnson‘s partial-mash recipe for an English-style barleywine, getting classic depth from judicious caramel malts and east Kent Goldings hops.
Sierra Nevada’s Dankful IPA is Making an ImpactThrough its Dankful IPA, Sierra Nevada Brewing is committing at least $1 million this year for nonprofits supporting communities in need.
Video Tip: Barrel-Aging Big, Beautiful Imperial Stouts at HomeMarcus Baskerville, head brewer and cofounder of Weathered Souls in San Antonio, shares practical advice on selecting and preparing spirits barrels—including inspecting, rehydrating, purging, and filling them full of big, chewy stouts.
No Rests for the Wicked: Barleywine, Done BrisklyWhether English or American or breaking new ground, barleywines are the Cadillacs of the ale world. Can you brew a great one with extracts? Of course you can. Annie Johnson breaks it down in our ongoing series on extract-brewing exceptional beers.
Cooking with Beer: Spondue (& You)In which we ride an unhealthy fascination with melted cheese to a wild-beer frontier ... because nobody’s ever thought to combine beer and cheese, right? (Well, maybe not like this.) Prepare yourselves for a new portmanteau.
Podcast Episode 188: Steve Luke of Cloudburst Brews with a Methodical Approach to HopsBy Jamie BognerThe Seattle brewer discusses the nuanced and thorough way he classifies and evaluates hops, maximizing expression, depth, and longevity in IPAs.
Flavor Fever: The Elements of FunkBy Randy MosherSour and wild beers exist on a complex plane of myriad flavors and aromas produced by bacteria, yeast, ingredients, and by-products. Randy Mosher breaks down the building blocks of what we sense, to help us identify what we enjoy.
Brewer’s Perspective: A Life Beneath the CobwebsBy Jean Van RoyJean Van Roy, head brewer at Brasserie Cantillon in Brussels and heir to a 120-year-old lambic-brewing legacy, discusses his emotional approach and connection to spontaneously fermented beer—and his view on the new wave inspired by traditional methods.
Video Tip: How to Steep Adjuncts—Cacao, Coconut, Coffee, Fruit, & Vanilla—in Beautiful Imperial StoutsIn this clip from his video course, Weathered Souls head brewer and cofounder Marcus Baskerville digs into adjunct techniques for Black Is Beautiful and other rich imperial stouts—including contact times for various ingredients.
Podcast Episode 187: Chuckanut’s Mari and Will Kemper Approach Lagers with Scientific Precision and Creative SparkBy Jamie BognerYears before craft lager became trendy, Washington state’s Chuckanut was the little lager brewery that could. Here, the Kempers discuss the best ways to tightly control lager brewing on a small scale for highest quality.
Recipe: Bohemian Night Czech-Style Dark LagerBy Josh WeikertFrom his Make Your Best series on dialing in various beer styles, here is Josh Weikert’s recipe for a Czech-style dark lager—a session-strength lager with layers of malt flavor and spicy hop character.
Recipe: Halfway Crooks Kelvin Smoked Helles“Kelvin is one of our favorite beers,” says Shawn Bainbridge, cofounder of Halfway Crooks. He describes the beer as “a happy place” for the “finest German hops and smoked malt.”
Subscriber