2m287JIlUbdjR5BFswWINf
Critic's List: Kate Bernot's Best in 2019By Kate BernotThe reporter, certified beer judge, and former beer editor at DRAFT Magazine shares her highlights from the year spent tasting and covering the wide world of craft beer.
Critic's List: Stan Hieronymus’s Best in 2019Author of several popular books about brewing and a leading authority on hops, Stan Hieronymus shares the best from his past year of talking to (and drinking with) brewers around the world.
Critic's List: Joe Stange's Best in 2019By Joe StangeApologies in advance for some European bias. These picks span a year of travel and a trans-Atlantic move back to the States, where I now gawk like a yokel at the weird and wonderful American beer scene.
Breakout Brewer: Bow & ArrowBy John HollBow & Arrow Brewing moved the needle in a positive direction when it opened, giving locals a chance to see beer as modern and sleek while also experiencing Native American flavors. The result is a brewery unlike the others.
Gearhead: The Force Behind the FizzHow spunding valves can help your yeast pull double duty.
Podcast Episode 115: Cycle Brewing’s Doug Dozark on the Choices that Matter When Barrel-Aging (and Pasteurizing) BeerBy Jamie BognerFrom recipe design to blending, packaging, and pasteurizing, Dozark shares his experience and dispels myths surrounding the dark art of barrel-aging imperial stouts.
Recipe: Hop Butcher for the World Swans of LirLike those Shamrock Shakes? So do the brewers at Hop Butcher for the World in Chicago. Here is their recipe for a milkshake double IPA inspired by those green, minty concoctions.
Video Tip: Treating Your Water for Big StoutsBy Cory KingCory King, founder and brewer at Side Project, discusses water treatment and managing your mash pH when brewing imperial stouts.
Special Ingredient: MintBy John HollGiven that some hop varieties share aroma and flavor characteristics with mint, combining the two in a mint IPA just makes sense.
Recipe: Snowfall Oatmeal StoutBy Josh WeikertThe style allows for creativity, which means that you can choose to dress up whichever part of the profile you prefer, making the beer sweeter, more bitter, less roasty, or more “oaty,” as you like it.
Podcast Episode 114: Phil Joyce of Amalgam and Westbound & Down on What Does (and Doesn’t) Matter in Mixed-Culture and Sour BeerBy Jamie BognerCreating sour and funky beers with depth involves many factors. But according to Phil Joyce, those factors aren't what you may think. Malt? Don't sweat it. Hops? Maybe. Water profile? Definitely. Yeast? Obviously.
Brewer's Perspective: A Stout For Any SeasonMatthew O’Hara, brewmaster at Beau’s Brewing in Ontario, Canada, talks about how the stout—once associated with colder drinking months and St. Patrick’s Day—is now a year-round affair. (It's still nice in winter though.)