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What’s the Difference Between Porter and Stout?It’s a question that generates heated debates about the nature of these two styles. The real answer is a lot tamer than the debates.
Clear Beer, Part 2What about the suspended yeast cells that remain in your beer after fermentation? That’s where post-fermentation finings, or cask finings, enter the picture.
Herb-Marinated Goat Cheese RecipeSpread this tangy marinated goat cheese on warm grilled bread and pair the duo with a pilsner or a kölsch.
Manke Stout RecipeBy Taylor CaronThis Irish Dry Stout is subtly complex and very dry, black as night, and smooth as velvet with a toast-crust finish.
Apple–Brussels Sprout Salad with Beeranch DressingA Vienna-style lager enhances the tangy dressing on this easy, crunchy salad.
Population Density: A Yeast Wrangling UpdateDave Carpenter provides an update on his spontaneous fermentation experiment.
Beers of the Week at CB&BJoin the CB&B cofounders as they taste through some new beers for summer.
Trend Watch: Sour StoutsBy Jamie BognerBrewers get creative with sour beers, evolving a new beer style by adding souring bacteria to base stouts.
Clear Beer, Part 1Use kettle finings to pull proteins from your wort and help produce clearer beer.
Breakout Brewer: Tree House BrewingThis two-year-old brewery is putting out some of the best IPAs being brewed today.
4 Reasons to Brew in Small BatchesSmall-batch brewing offers some distinct advantages over full-scale brewing.
Beers of the Week at CB&BJoin the CB&B staff as we taste through a variety of new beers in our fridge.