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Brewing Beers with Wild FruitBy John HollFinding and picking fruits with enough natural yeast on them and adding them to your beer is a great way to not only infuse flavor but also add a local bent to your next recipe.
Two Rivers Brewing Company Brewnniversary III Barrel-aged Wild Tripel RecipeGABF gold medal–winner and Two Rivers’ Head Brewer Josh Bushey recommends using less oak and tequila than you think will be necessary. The recipe here gives you a modest start.
Breakout Brewer: Outer Range Brewing Co.By Jamie BognerFrom their small outpost at 9,000 feet elevation in the Colorado mountains, Outer Range Brewing Co. is intently focused on a narrow spectrum of beers made with expressive yeast.
Podcast Episode 73: Lazy Magnolia’s Leslie Henderson: Brewing the Flavor of the SouthBy John HollCofounder and brewer Leslie Henderson talks about changing perspectives, brewing with nuts, and how harnessing rain water might be one of the next big advancements in beer.
Creating the Right Water Profile for Your German-style Beers (Video Tip)By Zac HarrisWith a little research and the right tools you can create a water profile that will give you a true to classic style beer. In this video tip, Zac Harris shares his expertise.
Ask the Experts: What is a Triple-decoction Mash?By Brad SmithHomebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, answers an important question about triple-decoction mash.
Sour Beers in Barrels (Video Tip)Curious about aging sour beers in barrels? Andy Parker is here to answer some questions.
Brewing Technique: A Second Chance for BarrelsBy Marty ScottIf you have a barrel program, at some point, you’re going to have leaky barrels. At Revolution Brewing in Chicago, Marty Scott, who oversees the barrel program, gathered more than two dozen leaky barrels and found a way to give the beer a second chance.
Von Ebert Brewing's VEB Pilsner RecipeHere’s a crisp, German-style Pilsner from Von Ebert Brewing in Portland, Oregon.
Podcast Episode 72: Cerebral Brewing’s Sean Buchan: Building a Traditional Foundation for Constant ProgressionBy Jamie BognerCerebral Brewing’s Sean Buchan knows what he likes to brew, and isn’t afraid to say it.
The James Beard Award Recognizes BeerBy John HollThe 2019 list of James Beard Award semifinalists includes five brewing-industry professionals, highlighting the important role the beverage plays in dining today
What Is the Value of Mashing in at Low Temperatures? (Video Tip)By Zac HarrisZac Harris of Eurisko Beer Co. talks about how to best employ a mash rest while homebrewing and how similar results are achieved on a commercial brewing scale.