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Recipe: Scratch Brewing Farmhouse AleWant to try brewing with a sourdough bread culture? This recipe from Scratch Brewing in Ava, Illinois, is a great place to start.
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Brewing with Sourdough Culture at ScratchBy Joe StangeScratch—the rural Illinois brewery just nominated for a James Beard Award—is known for a seasonal range of beers made from foraged ingredients. Less well known is what they use to ferment most of those beers: the same stuff they use to raise their breads.
Podcast Episode 126: Ben Edmunds of Breakside on Optimizing for “Pleasantness”By Jamie BognerBreakside Brewery, under Brewmaster Ben Edmunds, has taken home 16 GABF medals and eight from the World Beer Cup. They've done it by shaving down beers to the elements that appeal most to their expert tasters.
Video Tip: Choosing Hops for Fruited Sour IPAsIn this clip from his full video course, Jeff Hardesty of Narrow Gauge explains how careful hops selection can emphasize fruit character in these intensely flavored hybrid beers.
Malteurop: Crafting Malts and CommunityCommunity and quality—these two words carry the craft beer industry. Walk into any taproom in the world, and you will see it: strong relationships being built over beer. Brewers know this. In fact, their breweries thrive on it.
Editors' Picks: Baltic PorterChallenging to brew, maybe. Yet so easy to ensconce yourself and give in to dark, lush, warming liquid malt.
Recipe: Dovetail HellesWho's ready for some decoction? Chicago's Dovetail brews this Bavarian-influenced Helles with the baseball season in mind... but it's easy to drink all year long.
Breakout Brewer: DovetailBy Joe StangeDeploying coolships, open fermentors, turbid mashes, and decoctions, and specializing in lagers and spontaneous fermentation, the brewers at Dovetail in Chicago are among the new guard for the old ways.
Recipe: Pinthouse Pizza Fog RunnerThis juicy double IPA recipe, courtesy of the Pinthouse Pizza brewpub in Austin, Texas, is loaded with hop-fueled flavors of pulpy tropical fruit and peeled citrus, while maintaining a clean, snappy finish.
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Podcast Episode 125: Brad Clark of Private Press on Brewing and Blending Barrel-Aged Stouts and BarleywinesBy Jamie BognerThe former brewing director of Jackie O’s in Ohio left the acclaimed brewery to launch his own barrel-aging project in California. Here, he talks big beers—from malt and yeast to blending.
Video Tip: Processing Vanilla Beans as a Beer IngredientJeff Hardesty of Narrow Gauge discusses how he prepares vanilla beans before adding them to fermentors full of milkshake or sour fruited IPA.
All Star Craft Beer, Wine & Cocktail FestivalIn its fourth year of successful touring, the All Star Craft Beer, Wine, and Cocktail Festival is taking up residency in several famed ball fields around the country with more sessions, more options, and more innovations.