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Silver State Stainless: Practice and AppreciationLike great brewers, we have a deep understanding of the fundamentals of our craft. Our success is not possible without yours.
Recipe: Bell’s Light Hearted AlePacking IPA flavor into a svelte, highly sessionable, lower-calorie frame is no easy trick. To inspire your home attempts, here is the small-scale recipe for Bell’s Brewery’s highest-profile release in years.
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Belgium’s Funky New WaveBy Joe StangeJoe Stange, managing editor of Craft Beer & Brewing Magazine® and co-author of Good Beer Guide Belgium, explores how that country’s wilder-side beers have continued to evolve.
Recipe: Aprikose Apricot PaleBy Josh WeikertWant to brew a fruit beer greater than the sum of its parts? To show how one might match a fruit to a particular style, here is Josh Weikert's recipe for an apricot-flavored American pale ale.
Style + Fruit: Let’s Play MatchmakerBy Josh WeikertWant to add fruit to your beer? Okay. But first ask yourself this important question: Why?
Learning Lab: O2? Oh My!In this Learning Lab, we tempt fate by inviting oxidation exposure and punishing our wort with hot-side aeration. Will it ruin our beer, or is the threat exaggerated?
Podcast Episode 142: Drekker's Mark Bjornstad on Balancing Tart, Thick, Envelope-Pushing Fruit-Smoothie AlesBy Jamie BognerMark Bjornstad, cofounder of Drekker Brewing in Fargo, North Dakota, talks about the ingredients, process, and approach behind their thick, jammy, fruit-smoothie-like beers.
The Secret Origin of Grapefruit SupremeMinneapolis-based Surly Brewing explains the thirsty back story of their new citrus-packed summertime crusher.
Cooking with Beer: Farmhouse FlavorsLet’s get rustic: Justin Wright and Justin Kruger, a.k.a. "Two Fat Justins," show how French and Belgian country ales can lighten and brighten savory main dishes, while a splash of cherry lambic adds complex juiciness to a simple berry crumble.
Recipe: KC Bier Helles LagerBy Steve HolleHere is a homebrew-scale recipe for KC Bier’s reverently brewed, Bavarian-style helles, which we here at Craft Beer & Brewing Magazine® named one of our Best 19 Beers of 2019.
Breakout Brewer: KC BierBy Joe StangeSticking stubbornly to classical German ingredients and methods—from decoction to spunding—the brewers at KC Bier are growing their business on full-flavored, bang-on lagers and weissbier.
Frenemies: Kettle-Soured and Mixed-Culture, Under the Same RoofBy Jamie BognerWe've heard the argument: Single-bacteria sour beers—so-called kettle sours—are detrimental to the success of more traditional, mixed-culture beers. But for Bret Kollman Baker of Cincinnati’s sour-focused Urban Artifact, the two coexist peacefully.