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Recipe: Jester King Le Petit PrinceCourtesy of Jeff Stuffings, founder of Austin’s Jester King Brewery, this homebrew-scale recipe for their highly regarded rustic table beer uses funky bottle dregs combined with a blend of saison yeasts to approximate their unique house culture.
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Mixing It Up: Complex Fermentations, Made SimplerBy Josh WeikertOpening your fermentations to a wider array of yeasts and bacteria can add great complexity to your beers. It can also add complexity to your brewing process—but the challenge is both surmountable and rewarding.
Love Handles: The Brendan Behan Is a Boston Institution Hiding in Plain SightFrom our Love Handles files on beer bars we love: This homey Irish pub in Boston’s Jamaica Plain neighborhood specializes in conviviality, local beers, and the occasional homemade burrito.
Editors’ Pick: Belgian Café CultureBy Jamie BognerRegula Ysewijn’s recently revised book, “Belgian Café Culture,” is a striking look at a country’s traditional third spaces as well as a compelling plea to support and preserve them while we can.
Podcast Episode 241: Edward Slingerland Argues that Beer Is an Evolutionary Adaptation, not an AccidentBy Jamie BognerScholars have long argued that alcohol is a way of “cheating” the brain’s pleasure circuits. But in his book, “Drunk,” Edward Slingerland synthesizes research that shows our success as a species is linked to our 14,000-year relationship with beer.
Recipe: Tripping Animals Limonada RosadaCourtesy of the team at Tripping Animals in Doral, Florida, here’s a recipe for a beer in their Limonada series, inspired by Latin-style lemonades—pink lemonade, in this case. Tart, crisp, and refreshing, Rosada is aged on lemons, raspberries, and strawberries.
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Recipe: Métier Black Stripe Coconut PorterThe team at Métier Brewing in Seattle describes Black Stripe as “a smooth, medium-bodied porter with dark chocolate flavors and hints of coconut.”
Infographic: Craft Top 50By Jamie BognerIn this yearly update, we plot the moves in the Brewers Association top 50 craft brewers by production volume, from 2007 to the present.
Video Tip: Using Horizontal Tanks for Lager and Hefeweizen FermentationLive Oak founder Chip McElroy and head brewer Dusan Kwiatkowski explain why shallower horizontal tanks have a treasured place in their fermentation cellar.
Breakout Brewer: MétierBy Kate BernotIn the Seattle suburb of Woodinville, the people behind Métier Brewing believe that great beer is a bridge to more equitable, connected communities. This year, they’re taking that mission to the masses.
Grilling with Weissbier: Curry-Yogurt Marinated Shrimp Skewers with Green RiceThese marinated-and-grilled shrimp skewers are inspired by South Asian flavors and a splash of hefeweizen—just the thing for the season’s first cookout. (That’s a lie. We never stopped cooking out.)
Recapturing CO2: It’s a GasBrewers are dumping their blow-off buckets and reusing precious carbon dioxide rather than releasing it into the atmosphere. The benefits include cost savings, reducing greenhouse emissions—and, some say, better beer.