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Podcast Episode 237: Less is More for Surly’s Ben Smith, Pursuing Bigger Hop Flavor in Hazy IPA and Refined West Coast IPABy Jamie BognerMinnesota’s Surly Brewing has a reputation for brash and unapologetic beers, but head brewer Ben Smith is exploring ways to maximize flavor in IPAs by doing less, not more.
Five on Five: Belgian Beers, as Chosen by the ProsWe asked five brewing pros about their most beloved Belgian beers—any style, as long as it’s made in Belgium. Here’s what they recommend.
Metamodern Tastes in Country Beer, Part I: Eik & TidBy Joe StangeIn various places around the world, brewers are choosing to limit their choices and root their beer in its place. In the first part of a triptych, here’s a look at Norway’s Eik & Tid and its kveik-fermented, oak-aged, mixed-culture raw ales.
Video Tip: The Elements of a Great HellesBy Craig RowanAltstadt head brewer Craig Rowan walks us through the grist and water profile of their award-winning Munich-style helles, Altstadt Lager.
Recipe: Smiling Monk Belgian-Style Dark Strong AleFor those who like it dark, strong, and contemplative, here’s a partial-mash extract recipe for a Trappist-inspired ale that can be cellared for many months, with a drinkability belies its strength and complexity.
No Rests for the Wicked: Fit for a ChaliceBelgium’s dark, strong ales are among the most complex and impressive beers in the canon—yet extract brewers can tackle them as well as anyone, as long as we pay attention to a few key points.
Recipe: Tongs of the Ancients Stone BeerThis is less a recipe and more a set of guidelines and guesses, partly inspired by the Dundulis Moko Maukas Akmeninis stone beer in Lithuania, as described by Simonas Gutautas.
Podcast Episode 236: Forager’s Austin Jevne Embraces Nuanced Flavor in Fruited Seltzers, Sours, and Barrel-Aged StoutsBy Jamie BognerFor Austin Jevne, cofounder of Forager in Rochester, Minnesota—and now owner and head brewer of the Humble Forager brand—creative flavors are the crux of brewing.
For Those About to Rock: Practical Tips on Stone BeerBy Joe StangeReady to build a fire and brew a traditional stone beer at home? Grab your tongs and get ready to rock.
Sierra Nevada’s Summer Break IPA: Session with SubstanceAt 4.6 percent ABV, the seasonal Summer Break IPA is svelte and sessionable—yet it packs a big, punchy flavor. Scott Jennings, Sierra Nevada’s innovation brewmaster, explains how.
Video Course: Brewing Award-Winning Helles with AltstadtBy Craig RowanReady to dive deep into some helles? From grist to glass, join Altstadt head brewer Craig Rowan for a focused, detailed course on how to brew a great Munich-style helles.
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Solutions for Brewing & Packaging, All in One Place—So Let’s Talk Layout at CBCProBrew’s recent alignment with packaging giant ProMach means that we can handle and integrate both brewery and packaging buildout. Get your layout at the Craft Brewers Conference!