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Unreal! Seltzers & the Rise of HyperflavorsBy Randy MosherHard seltzers and similar flavored beverages have never been so popular. It’s worth taking a clear-eyed look at the processes and flavorings upon which they rely. Randy Mosher takes us behind the curtain.
Video Tip: Constructing a Modern West Coast–Style IPABy Joe MohrfeldWest Coast IPA has evolved. From building a pale grist with enough malt complexity to support the hops, to selecting hop varieties that combine the new with the classic, Pinthouse’s Joe Mohrfeld wallks us through the choices.
Five on Five: Saison and Farmhouse BeersFrom malt-forward bières de garde to New World hoppy takes dripping in fruits from the bine, the approaches are myriad and the influences widespread. But which do brewers themselves love? We asked five for their favorites.
Brewer's Perspective: The Road More TraveledBrewmaster Phil Markowski of Connecticut’s Two Roads is known for a methodical approach to wild and sour beers—but he’s embraced hard seltzer as a drink that has its time and place. Here, he discusses the development of their H2Roads hard seltzer.
Recipe: Schell’s Star of the North Berliner WeisseBy Jace MartiThis is a homebrew-scale recipe for Schell’s base Berliner weisse recipe, a traditionally brewed, mixed-culture take on the style.
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Style School: Berliner Weisse Is LegionBy Jeff AlworthThe traditional white beer from Berlin has had many guises over the centuries, from simpler Lacto sours to fruit-packed smoothies, via enigmatic, mixed-fermentation constructions more closely aligned with its history.
Podcast Episode 197: Nick Gislason of Hanabi Lager and Screaming Eagle Wines Admires the Beauty of Grains Through the Canvas of LagerBy Jamie BognerThe maker of some of California’s most coveted wines discusses what drove him back to beer, and to a particular focus on lager as a way to explore the vibrant flavors of barley varieties.
Surveying Belgium’s Modern-Day Saison LandscapeBy Joe StangeEven in 20th century Belgium, “saison” was interpreted in different ways. Those interpretations continue to branch off into myriad ways today.
Recipe: Donner Pass American Pale AleBy Jeremy MyersLongtime pro brewer Jeremy Myers shares this homebrew recipe for a throwback American pale ale inspired by a true classic.
The ABS Giveback Campaign: Helping Breweries Across the Country Grow & ProsperABS Commercial has been giving away keg washers since the start of the COVID-19 pandemic. Our ABS team jumped at the opportunity to help out independent brewers, because we’re brewers too, and we truly care about the future and well-being of our industry.
Video Tip: How to Rub & Evaluate HopsBy Joe MohrfeldPinthouse’s Joe Mohrfeld explains his technique for rubbing and evaluating hops to seek out the aromas and flavors you want in your IPAs—and to avoid those you don’t.
Yvan De Baets Explains Saison’s Greatest Myth: the YeastBy Joe StangeYvan De Baets, cofounder and head brewer at the Brasserie de la Senne in Brussels, has been researching (and brewing) saison for more than two decades. He has argued that “yeast is the biggest myth about saison.” We asked him to elaborate.