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Special Ingredient: PretzelsBy Joe StangeYou munch on a pretzel, you take a gulp. It’s obvious: Pretzels have always made beer taste better. So why not just add them directly?
Recipe: Blind Pig Inaugural AleCourtesy of Russian River’s Vinnie Cilurzo, this recipe aims to replicate the first beer he brewed at Blind Pig in 1994—and what is regarded to be the first commercially brewed double IPA.
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Podcast Episode 172: Zack Adams of Fox Farm Takes an Iterative But Exacting Approach to Traditional StylesBy Jamie BognerFox Farm makes IPAs, yes, but an equally important part of their program is exploring brewing traditions—from tightly constructed lagers to thoughtfully executed English-style ales, Belgian-style farmhouse ales, and more.
Anchorage’s Gabe Fletcher Picks an Elegant & Quirky Six-PackAnchorage Brewing founder Gabe Fletcher has built a national cult following by brewing niche styles with studious attention to detail. In this edition of Pick 6, his selections reflect thoughtful approaches that have influenced his own.
Beyond ‘Roasty’: The Surprising Psychology of StoutBy Randy MosherWe are visual creatures—but color is deceptive. Randy Mosher, author of Tasting Beer, shares insights to help us widen our stout vocabulary.
Recipe: American Throwback Cream AleBy Jeff AlworthInspired by tantalizing descriptions of cream ale from the early 20th century, this recipe combines ideas from both the pre- and post-Prohibition eras—including corn in the grist, dry hopping, and above-average strength.
Editors’ Picks: Low-Calorie IPAsHere are five flavor- and aroma-forward IPAs that scratch the hops itch without loading up on calories.
The Smooth-Drinking Gimmickry of Cream AleBy Jeff AlworthIn this edition of Style School, Jeff Alworth explains how an American heirloom style began as a marketing creation of the Industrial Age—and where today’s more playful breweries have run with it.
Podcast Episode 171: Firestone Walker’s Matt Brynildson is Relentless in Pursuit of QualityBy Jamie BognerThe force behind so many now-classic Firestone Walker beers has won just about all there is to win in the world of brewing, but Matt Brynildson isn’t resting. The brewmaster is constantly looking for new ways to build quality and character into every beer.
Editors’ Picks: Beer-Washed CheesesBy Jamie BognerThere are times when two of our favorite things in the world collide in a kind of delicious gestalt, greater than the sum of its parts—so it is with beer-washed cheeses. Here are three that we love.
Brewer’s Perspective: Brewing Slightly Mighty Low-Cal IPASam Calagione, founder of Dogfish Head, on the difficulty of nailing down a winning low-cal IPA.
The Curious Case of Belgian StoutBelgian stout has its own special history and a distinctive strut. What sets it apart? Breandán Kearney, award-winning beer writer and a brewer at Siphon in West Flanders, reports from Belgium.