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Podcast Episode 246: Zack Frasher of Slice Brews West Coast and Hazy IPAs that RipBy Jamie BognerNorthern California’s Slice Beer has quickly built a reputation for evocative and expressive IPAs in both West Coast and hazy veins. Partner and head brewer Zack Frasher shares his philosophy and technique for brewing with hops across styles.
Recipe: Ghostfish Heimdall’s DraughtWith thanks to the brewing team at Ghostfish in Seattle, this recipe is for a gluten-free Belgian-style strong ale with a bold, golden hue, solid body, warming booziness, and a classic ester profile.
To-Go 2.0: Drinktainer Inspires New Concepts and Levels Up Your To-Go GameHere’s why Drinktainer’s wide-mouth opening is the clear choice for your brewery’s to-go program.
Video Tip: Giving Thiols a Boost with Mash-Hopping and Malt SelectionBy Laura BurnsLaura Burns, R&D director of Omega Yeast, explains how mash-hopping makes more thiol precursors available to biotransformation—and how malt itself can be a rich source of those precursors—so that even very simple beers can have exotic aromas.
Video Tip: Using a Coolship for Lager BrewingBy Hagen DostDovetail cofounders and master brewers Bill Wesselink and Hagen Dost explain the benefits of using a coolship for an initial cooling stage before chilling—solids drop out, DMS precursors waft away, and hops can add a burst of aroma.
Brewer’s Perspective: Going Gluten-Free with GhostfishBy Joe StangeThe production team at one of the world’s most accomplished gluten-free breweries lays out the alternative routes they take to making great-tasting beer—without barley, wheat, or oats.
Recipe: Peachtree American IPABy Josh WeikertThis throwback recipe has a tad more malt backbone and sweetness than today’s leaner West Coast–style IPAs. (It tastes like America.)
Hey, Let’s Meet for Jalapeño Cheeseburgers and Lager at the Crown & Anchor in AustinBy Joe StangeFrom our Love Handles files on beer bars we love: This unpretentious pub near the University of Texas is light on frills and heavy on local craft.
Flavor Fever: Why We Embrace WheatBy Randy MosherHuman civilization has evolved alongside wheat, whose properties create a wide swath of beer’s diversity of flavor and texture—from quenching weissbier to soft, hazy IPA. Randy Mosher digs into its history and chemistry.
Podcast Episode 245: Jaega Wise Lowers the Barriers to Making Great Pale Ales and Mixed Culture BeersBy Jamie BognerThe chemical engineer turned head brewer for London’s Wildcard Brewery is a popular TV presenter in the UK, and her accessible style backed with impeccable brewing knowledge helps her demystify complex styles like hazy pale ale and mixed culture saison.
Recipe: Altstadt LagerBy Craig RowanFor the lager lovers, here’s a homebrew-scale recipe for the beer that won a gold medal for Munich-Style Helles at the 2019 Great American Beer Festival.
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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.