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Recipe: Our Mutual Friend StjørdalsølIn collaboration with the Colorado Farm Brewery, Denver’s Our Mutual Friend produces this strong, dark, heavily smoky Stjørdal-inspired ale once each winter.
Stjørdalsøl: Level Up on Smoke with Our Mutual FriendBy Joe StangeWhether you source some alder-smoked malt or go all the way and build your own Stjørdal-style kiln, this style could be the pinnacle for smoke fiends: extreme smoke character enveloped in a dark, plush malt body. Jan Chodkowski of Denver’s Our Mutual Friend explains how and why they love brewing it with the Colorado Farm Brewery.
Podcast Episode 269: GABF Gold! Deadwords and Wye Hill Talk Winning with Light Lager and Hazy Pale AleBy Jamie BognerTwo brewers share insights into their gold medal–winning beers: a thiol-focused hazy pale ale and an unconventional American light lager brewed with Vista hops.
The Cult of the Kiln: Brewing Super-Smoky StjørdalsølLars Marius Garshol transports us to rural central Norway, where cooperatives of devoted brewers make an intense type of local ale from their own home-smoked malts.
Podcast Episode 268: Garrett Ward of Sideward Layers Hops of Every Form in American and Hazy IPAsBy Jamie BognerCryo, Incognito, Salvo, Spectrum, Phantasm, and more are all tools that Garrett Ward uses to punch up hop flavor in their juicy (yet still bitter) IPAs. He discusses how they use these new hop formats in both hazy and clear American IPAs.
Edmonton’s Beer Revolution Will Not Be Televised (Go and See It for Yourself)By Don TseFrom our Love Handles files on beer bars we love: In the capital of Alberta, a broad and rotating selection of local and North American craft beers are just the thing to go with square-shaped, thin-crust, hot-chicken pizzas.
Recipe: Olympia American BarleywineBy Josh WeikertFor a winter warmer that can lay down and improve for many months—brew it now and try it at the New Year, and the next one—here’s an American-style barleywine that gets a clean profile from the use of lager yeast.
Recipe: Deep Fried TrestlemaniaNew York City’s Deep Fried specializes in big, juicy, textured double and triple hazy IPAs that pack in hop flavor. Here’s a homebrew-scale recipe for Trestlemania, their collab with 3 Sons of Dania Beach, Florida, featuring multiple wheats, multiple oats, and more than 10 pounds of hops per barrel.
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Podcast Episode 267: GABF Gold! Roadmap and Precarious Share Their Approaches to Gold Medal–Winning Pilsner and Cold IPABy Jamie BognerTwo pros share insights into their gold medal–winning beers: an international-style pilsner brewed on a single-infusion, two-vessel system, and a cold IPA with a “cool pool,” dry-hopped during active fermentation.
Video Tip: Getting a Feel for Adding Cinnamon to StoutsBy Shaun BernsIn this clip from his video course, Phase Three cofounder and head brewer Shaun Berns lays out how they use cinnamon in their big stouts and barrel-aged beers—including a very unscientific way to measure it.
Evaluating Your Canning OptionsWhether you’re packaging beer or going beyond beer into other beverages, it pays to carefully consider the strength of various can formats and which might be the best fit for your products.