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Podcast Episode 93: Batch Brewing's Chris Sidwa: Keeping the Creative Spark Alive in AustraliaBy John HollWhen you’re more than 2,000 miles from the nearest country there’s a tendency to rely on all things local. That’s what Batch Brewing Co., a Sydney, Australia brewery has in mind when it is creating recipes.
Malts and Meats: Crafting Beer-Based BarbecueSave some of your beer from the glass and use it for these sauces. The food fresh from your grill, as well as your guests, will thank you.
Getting the Most out of Your Special Ingredient Additions (Video Tip)By Tim GormleyTim Gormley discusses fermentation and when it might be best to add special ingredients to your beer.
Facebook to Expand Restrictions on Sales of AlcoholISO: a new place to get those desired bottles online
Kveik: The Ancient and Modern Way to BrewIt’s time to discover these Norwegian farmhouse yeasts that have been honed over centuries and really showcase what you can do with the original Norwegian farmhouse-brewing methods.
Summer Cellar Bière de Garde RecipeBy Josh WeikertBelgian beers have a reputation for being somewhat hops-negligent. However, that reputation is absolutely unjustified. Please meet a beer that was once described to the author as the “King of the Belgian and French styles,” the Bière de Garde.
Determining When to Add Farmed Ingredients to Your Beer (Video Tip)Join Plan Bee Farm Brewery owners Evan and Emily Watson on their 25-acre farm to learn about when it's best to add special ingredients to your beer to impact aroma and flavor in a positive way.
The Classic Appeal of the American LagerBy Drew BeechumLager is a beer with a flavor that’s barely there and hardly memorable—background music in pint form. While it may not be your quaff of choice, there’s a remarkable amount of skill in making a consistently thirst-quenching moment of nothingness.
Salzburger Vienna Lager RecipeBy Josh WeikertThe Vienna lager lands in a place where it’s toastier than pale German lagers but nowhere near the caramel and melanoidin-heavy richness of “modern” Oktoberfest. The best examples of Vienna lager are like drinking a liquid version of dry toast.
Breakout Brewery: Resident Culture Brewing Co.Although the brewery is not yet 2 years old and brews its share of hazy IPAs, the owners of Resident Culture have already traveled widely to foster friendships and spread their love of lager.
Podcast Episode 92: Troy Casey of Casey Brewing & Blending: Funk, Fruit, and FermentationBy Jamie BognerCasey Brewing & Blending's Troy Casey discusses processes and thoughts around making funky farmhouse and sour beer styles, as well as fruit sourcing and additions techniques, and his new foray into "clean" beer styles.
In Defense of Woodruff SyrupBy John HollThe current popularity of Berliner weisse has brought an endless supply of flavors to the low-ABV, tart wheat ale. This means woodruff syrup has been left behind. We need to keep the sweet green liquid part of our beer tradition, argues our senior editor.