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Something New Under the Sun: New Belgium’s Le Terroir Green Walnut Remixes an Oud Beersel Original“In a world where it seems like there’s nothing new,” says Lauren Limbach, wood cellar director and blender at New Belgium Brewing, “there’s still something nobody else is doing.”
Podcast Episode 247: Allagash, Cantillon, and Russian River Weigh in at the Spontaneous Brewing RoundtableBy Jamie BognerRecorded at the Wild Friendship Blend event at Russian River Brewing, this conversation among friends and peers explores questions of common practice and unique adaptations across spontaneous brewing in markedly different environments.
New Look. Same BSG.You may have noticed something different about BSG lately ...
Breakout Brewer: SpindleTap Drills Deep in HoustonBy Ben KeeneHouston’s SpindleTap is known locally for hazy IPA, but it’s no one-trick pony—as evidenced by the imperial stout that became one of Craft Beer & Brewing Magazine’s Best 20 Beers in 2021—and the brewery is increasingly exploring other styles and beverages.
Cooking with Rye Beer: Roast Jalapeño Buffalo Patty MeltA pale ale that leans herbal and spicy is bound to taste great with this jalapeño patty melt—and if you need to deglaze the pan, why use water when you could use a splash of beer?
Podcast Episode 246: Zack Frasher of Slice Brews West Coast and Hazy IPAs that RipBy Jamie BognerNorthern California’s Slice Beer has quickly built a reputation for evocative and expressive IPAs in both West Coast and hazy veins. Partner and head brewer Zack Frasher shares his philosophy and technique for brewing with hops across styles.
Recipe: Ghostfish Heimdall’s DraughtWith thanks to the brewing team at Ghostfish in Seattle, this recipe is for a gluten-free Belgian-style strong ale with a bold, golden hue, solid body, warming booziness, and a classic ester profile.
To-Go 2.0: Drinktainer Inspires New Concepts and Levels Up Your To-Go GameHere’s why Drinktainer’s wide-mouth opening is the clear choice for your brewery’s to-go program.
Video Tip: Giving Thiols a Boost with Mash-Hopping and Malt SelectionBy Laura BurnsLaura Burns, R&D director of Omega Yeast, explains how mash-hopping makes more thiol precursors available to biotransformation—and how malt itself can be a rich source of those precursors—so that even very simple beers can have exotic aromas.
Video Tip: Using a Coolship for Lager BrewingBy Hagen DostDovetail cofounders and master brewers Bill Wesselink and Hagen Dost explain the benefits of using a coolship for an initial cooling stage before chilling—solids drop out, DMS precursors waft away, and hops can add a burst of aroma.
Brewer’s Perspective: Going Gluten-Free with GhostfishBy Joe StangeThe production team at one of the world’s most accomplished gluten-free breweries lays out the alternative routes they take to making great-tasting beer—without barley, wheat, or oats.
Recipe: Peachtree American IPABy Josh WeikertThis throwback recipe has a tad more malt backbone and sweetness than today’s leaner West Coast–style IPAs. (It tastes like America.)