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Recipe: Forager Chicatana Barrel-Aged StoutWith thanks to Forager’s cofounder and head brewer Austin Jevne, this homebrew-scale recipe combines the Forager approach to barrel-aged stout with the earthy, nutty, toasty flavor contribution of Mexican flying ants.
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Podcast Episode 240: Eric Larkin of Cohesion Approaches Lager Expression Through LimitationBy Jamie BognerThrough his career, Cohesion’s Eric Larkin has always gravitated to breweries with narrower style focuses. Now, with the Czech-style lager focus of his new endeavor, he’s exploring the creativity possible within the bounds of style expectations.
Special Ingredient: Flying AntsBy Joe StangeKnown as chicatanas, these crunchy leafcutter ants are a delicacy of regional Mexican cooking—and they have a flavor profile that may be oddly compatible with your darker, richer beers.
Recipe: Eik & Tid CerasusBy Eik & TidThis recipe is for a raw ale—no boiling—fermented with a distinctive kveik and later steeped with lots of sour cherries. Eik & Tid cofounder and brewer Amund Polden Arnesen calls it “a beer to capture the experience of eating fresh berries off the vine.”
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Video Tip: Kicking Off a Clean Lager FermentationBy Craig RowanAltstadt head brewer Craig Rowan shares advice on sanitation, pitching, and fermentation control for a great Munich-style helles—tips that could apply to virtually any type of lager.
Metamodern Tastes in Country Beer, Part III: Antidoot Wilde FermentenBy Joe Stange“We had the idea that what’s lacking somehow today is this stubbornness, to stick to something—and to create something distinct in that way,” says Tom Jacobs. “For us, we want to do something that lasts.”
Les Classiques/De Klassiekers: Appreciating Belgium’s ArchetypesBy Randy MosherThe diversity and creativity of the beers that come out of this small country are justifiably famous, yet often it’s the wilder side that draws all the attention. Let’s renew our friendship with the foundational ales that first put Belgium on the beer map.
Video Tip: Yeast Strains for Traditional Lager StylesBy Chip McElroyLive Oak founder Chip McElroy and head brewer Dusan Kwiatkowski discuss the strains they use for their traditional lagers—and how they’re testing different Saaz-type strains for use in their Czech-style pilsner.
Podcast Episode 239: Roaring Table Brews For Elegance, Simplicity, and TextureBy Jamie BognerIn the Chicago suburb of Lake Zurich, Illinois, Beth May and Lane Fearing of Roaring Table have built a small, unassuming brewery that's making waves with an impressive variety of styles.
Cooking With Beer: Pizza PowerJohn Carruthers, the man behind Chicago pop-up Crust Fund Pizza (and communications manager at Revolution Brewing), maps out the path to getting as geeky about pies as you are about beer—and uncorks a few Belgian beers along the way.
TrailerBox™ Premier & TrailerBox™ Lite: Try Something LighterFull-bodied—great for stouts, taxing for trailers. Ready to try a lighter brewpub container?
Video Tip: The Malt & Mash Regime Behind an Award-Winning HellesBy Craig RowanFrom malt choices to mash out, Altstadt head brewer Craig Rowan explains how they mill and step-mash their medal-winning Lager.