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Infographic: Top Hops Going into 2022By Jamie BognerCitra reigns, with Mosaic in ascendance. Here’s a visual look at the most-grown hops in the Pacific Northwest, and how they’ve changed in popularity over the past seven years.
Recipe: Collegeville Cream AleBy Josh WeikertFrom Josh Weikert’s Make Your Best series: The dose of sugar and mash regime should help get this dry, while the Crystal hops and light esters add pleasant character to a clean background. The result is a beer that drinks well by the liter.
Podcast Episode 243: Wild Fields Share Their Winning Ways in Everything From Brown Ale to Mixed CulturesBy Jamie BognerAt the 2022 World Beer Cup, California’s Wild Fields won four gold medals—a feat no craft brewer had achieved. But those who’ve followed the career of Ryan Fields aren’t entirely surprised—his studious approach has been paying dividends for years.
Gearhead: You Down with PPE? (Be Injury-Free)Arguably the most important gear in the brewhouse is what we wear ourselves: personal protective equipment, the armor that keeps us from harm amid the boiling-hot, corrosive, slippery dangers of manufacturing beer.
Video Course: Maximize Your Hop Aroma with Laura Burns of Omega YeastBy Laura BurnsLaura Burns—microbiologist, brewer, and R&D director of Omega Yeast in Chicago—digs into the science and practical techniques for maximizing the hop aroma in your IPAs and other hoppy beers.
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Recipe: Anchorage A Deal with the DevilThanks to Gabe Fletcher of Anchorage Brewing for this homebrew-scale recipe of his coveted barleywine. Despite its gravity, this is a simple recipe. The biggest challenges are in the process—specifically, adequate fermentation and patient barrel-aging.
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How Anchorage’s Gabe Fletcher Packs Character into Barrel-Aged BarleywineAficionados view Gabe Fletcher of Alaska’s Anchorage Brewing as a master of modern barrel-aged barleywine, epitomized by the highly sought-after A Deal with the Devil. Here, he lays out his philosophy and methods developed over the years.
Five on Five: Wheat AlesWheat beers, in the hands of skilled brewers, bring out the best of expressive yeasts. Here, five pros share their favorites, across styles.
Don’t Drink Barleywine: Expert Picks from Alex KiddBy Alex KiddInstead of the usual Editors’ Picks, we recruited a guest critic whose perspective on this style—barleywine—is sharper than anyone’s we know: Alex Kidd, the mind behind the Don’t Drink Beer.
Podcast Episode 242: Jos Ruffell of Garage Project and Phantasm Muses on New Zealand Hops, Thiol Expression, and Dramatic Festival ExperimentsBy Jamie BognerNew Zealand’s Garage Project may not be a household name in North America, but between their work with local hop growers, Phantasm powder, and crowd-pleasing fest pours, they’ve built a reputation among peers for creativity and honest experimentation.
Identifying Issues with Your Yeast: A Look at Fermentation Data CurvesTracking what’s happening inside your fermentors in real time is the best way to know when you have an issue with your yeast, what’s causing it, and how to fix it—ideally, without losing beer. These data curves help demonstrate how.
Lost, Stock & Barrel: The Forgotten Funk of Old AlesBy Jeff AlworthIt was once indispensable to their refined character, but Brettanomyces is rarely involved with oak-aged barleywines these days—and that’s not all they’ve lost since the 1800s.