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Podcast Episode 286: West Coast IPA Now! With North Park, Green Cheek, and Russian RiverBy Jamie BognerThis panel discussion with Kelsey McNair of North Park, Evan Price of Green Cheek, and Vinnie Cilurzo of Russian River explores the details of brewing compelling West Coast IPA today.
Five on Five: Stout & PorterThere are many shades of black, and there are many stripes of porter and stout. If Guinness Draught remains widely popular yet barrel-aged beasts are what excite the geeks today, what do the brewers themselves prefer? Here are five pro picks.
Video Tip: Harness the HazeBy Scott JanishTrying to get that perfect amount of haze in your hazy IPA? Scott Janish, cofounder of Sapwood Cellars and author of The New IPA, outlines a variety of ways to promote haze stability in your beer, from specific hop and yeast varieties to grists and gravities.
Recipe: Adrian’s On-the-Go Hibiscus GoseBy Adrian FebreQuick, tart, and highly portable, here’s a recipe for a hibiscus gose whose kit and ingredients will easily fit into your suitcase.
Air B & Brew: Travel-Size Brewing, On the GoBy Adrian FebreA method for quick, portable brewing that we can try when visiting the relatives or chilling at a resort? Sign us up! Don’t forget to pack your ingredients, a few small pieces of basic gear, and a toothbrush.
New to Brewing? Know Your Ingredients.Know your raw materials, and you’ll forever have the upper hand when you brew.
Video Tip: Dialing in pH Levels in Dry-Hopped BeersBy Scott JanishScott Janish, cofounder of Sapwood Cellars and author of The New IPA, discusses the impact of pH values on hop character in IPAs and other dry-hopped beers—and how to test and adjust it to where you think it tastes best.
Editors’ Picks: Small-Scale SpundingBy Jamie BognerFermenting under pressure is all the rage, whether to reduce ester production at warmer (faster) temperatures or to grab beautifully tight, natural carbonation from your yeast pitch’s last exhale.
The Case for Brewery CustomizationYour brewery is unique, and your beer is one-of-a-kind, so your equipment ought to be designed and customized with your beer in mind.
Recipe: Destihl Dill Pickle Sour BeerBy Alex AlbersWe’re grateful to head brewer Alex Albers and the team at Destihl Brewing for sharing this homebrew-scale recipe for their pickle beer—a kettle-soured gose blended with a customized version of SuckerPunch’s flavorful brine.
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So You Want to Brew Beer? 8 Essential Steps to Making Great BeerNew to brewing? Welcome to the world’s most rewarding hobby. It can be as simple or as complicated (and as cheap or as expensive) as you want to make it. This opening section of our Illustrated Guide offers an overview of the basics—with much more to come.