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Editors' Picks: Beer! A Love StoryBy Joe StangeWe missed traveling, we missed going to bars, and we missed going to the movies. We even missed traveling to bars to watch screenings of geeky beer-documentary movies that really don’t speak to anyone else except those of us who already love those things.
Recipe: Old Wagon Train American-Style BarleywineWhen it comes to barleywine, the American way is to balance all that rich malt and alcoholic warmth with a bracing dose of hops. Here’s a partial-mash extract recipe for one you can drink fresh or lay down for months.
Podcast Episode 192: Burke-Gilman Brewing is Your Friendly Neighborhood Alpha King WinnerBy Jamie BognerCofounder Kenneth Trease, head brewer Phil Pesheck, and brewer Julia Astrid Davis of Seattle’s Burke-Gilman discuss their calculated approach to hoppy beers, and how they extend their welcome by brewing and embracing diverse styles.
Food-Grade Lubricants: Keep Machines Running, Keep Your Beer SafeQuality food-grade lubricants are essential in a brewery for equipment maintenance, food safety, optimal production speed—and for peace of mind.
Video Tip: How to Ensure a Successful Hard Seltzer FermentationBy Chris ColbyYeast love to eat sugar, and a sugar wash has it—but unlike wort, it doesn’t have the nutrients that yeast need to grow. In this video tip, Chris Colby walks us through the necessary additions as well as the options on what yeast strain to use.
Recipe: Jackie O’s Paw Paw WheatBy Seth MortonLooking ahead to late-summer pawpaw picking: This strong ale recipe from Jackie O’s in Athens, Ohio, features a robust wheat base as a platform for the tiki-drink flavors of this unusual fruit.
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Podcast Episode 191: The Good Society’s Nick Berger & Phil Camarano Emerge Victorious from the Whirlwind of 2020By Jamie BognerLast year was a roller coaster for most breweries, but especially for Seattle’s Good Society. COVID slammed their doors shut just weeks after opening. But they persevered—and won a gold medal at GABF, plus Small Brewpub of the Year honors. So, what’s next?
Special Ingredient: PawpawBy Joe StangeThis tropical-flavored fruit from un-tropical places has a funny name and great potential for brewing some unusual fruited beers.
Gearhead: Mills for the GristCracking that barley kernel isn’t what it used to be. Today, brewers who want to dial in their grist and brew better, more efficient beer have a wide range of options. John M. Verive demystifies the increasingly complex options.
Beyond Transactions: 25% Higher Tabs with a Guest-Centric POSA guest-centric, cloud-based point-of-sale system can increase tabs, tips, and the bottom line for breweries of all sizes.
Video Tip: Why Do Some Brewers Add Hops to Their Hard Seltzers?By Chris ColbyChris Colby explains a few key details of brewing the sugar wash for hard seltzer, including the questions of whether to adjust the pH, add wort, or add hops like some of the pros do.
Recipe: O’Connor Darth Malt Imperial Red IPABy Kane WilleCourtesy of Kane Wille, head brewer at O’Connor Brewing in Norfolk, Virginia, this recipe for an imperial red IPA gets depth from layers of Proximity craft malts.