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Podcast Episode 209: Kelvin Kolheim of Beale Street Connects Through FlavorBy Jamie BognerBeale Street Brewing in Memphis has a focus on culinary- and cocktail-inspired beers that evoke poignant flavor memories while connecting with drinkers through the city’s rich musical and cultural history.
Rome’s Be.Re. Is Like the Pope of Kellerbier and Pizza PocketsBy Joe StangeThis no-frills pub/café near the Vatican features Italian craft, Franconian lager, and unique street food.
Recipe: Antidoot Myrica Gale AleTom and Wim Jacobs of Antidoot Wilde Fermenten in Kortenaken, Belgium, share this elegant homebrew recipe based on their early experiments with mixed fermentation and brewing with bog myrtle.
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Rediscovery: A Look at the Renaissance of Craft Lagers in AustraliaBrewers and a yeast producer explain how and why lager is reclaiming a place in the hearts and minds of craft beer drinkers across Australia.
Video Tip: Emptying Barrels Means Testing, Testing, Testing (and Tasting)By Eric PonceGetting beer out of the barrels and processing it into brite tanks involves constant monitoring and multiple lab tests at Firestone Walker—and maybe just a bit of tasting and celebration, as Eric Ponce explains.
Special Ingredient: Bog MyrtleBy Joe StangeAlso known as Myrica gale, this mud-loving shrub was once a key ingredient in the unhopped ales of medieval Europe—and it has a unique character worth considering for your beers.
Cold, Healthy & Crowded: Lager Fermentation, SimplifiedBy Josh WeikertEven homebrewers who consistently ace their ales can get intimidated by the prospect of fermenting a lager. Here, Josh Weikert demystifies what makes it different and shares advice from some pros.
Podcast Episode 208: Scratch’s Marika Josephson and Aaron Kleidon Brew with the SeasonsBy Jamie BognerIn rural southern Illinois, Scratch may be America’s most compelling example of farmhouse brewing. In this episode, the cofounders explain their methods for adding natural, foraged ingredients, as well as the work-intensive process of wood-fired brewing.
Recipe: Czech Plz!Besides a hearty embrace of spicy Saaz hops, this partial-mash recipe for a Czech-style pilsner includes a method for pressurized fermentation in a corny keg.
No Rests for the Wicked: Extracting the Elegance of No-Pressure PilsnerDie-hards will say you need to go all-grain to brew a great pilsner. They’ll also say you need strict temperature control. That’s fine—we don’t have to share our beer or our tricks with them.
Are You Designing an Effective Merch Strategy?It’s time to think long-term, and to outfit those who want to support your brewery. How will you tell your story?
Pick Six: Averie Swanson Is Keeping It Together with Beers that Evoke MemoriesBy Joe StangeThe founder and brewer of Chicago’s Keeping Together selects an experience-driven six-pack that transports her back to cherished moments in time.