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Podcast Episode 41: Suarez Family Brewery’s Dan Suarez: A Recipe is Never FinishedBy John HollDan Suarez sits down with John Holl to discuss the pressures of being popular, brewing with fruit, and why he'll never sell his brand to a larger brewing company.
Ask the Experts: Separating Hops from WortBy Brad SmithHomebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, answers a question on separating hops from wort.
Denver Rare Beer Tasting Beer List Taking ShapeLimited Number of Tickets Remain for Pints for Prostates Fundraiser.
Down Under Australian Sparkling Ale Beer RecipeBy Josh WeikertAustralian sparkling ales needed a little something to brighten them up, and along it came: fun, funky, “Down Under” hops. With some creative hopping, these are worth your time.
Video Tip: The Proper Way to Pour Your Abbey-style AlePaul Odell demonstrates the ideal way to pour your Abbey-style ales.
The Rare Barrel's Sourtooth Tiger Beer RecipeBy Jay GoodwinSourtooth Tiger is a barrel-aged golden sour with dried ginger root. It’s ginger- forward, and the acidity brings a bright, spicy freshness to this aged beer.
Don't Put Good Beer in a Dirty GlassBy John HollIf you spot carbonation clinging to the inside of a glass of freshly poured beer, that's a sure sign of grit. A few simple steps will have you drinking clean each time.
Podcast Episode 40: Great Notion’s Andy Miller: The Only Brewing Technique Constant is ChangeBy Jamie BognerMiller discusses their always-evolving brewing techniques, from continually “turning up the volume” on hops, to issues with changes in hops, and the return of Simcoe. Plus, the recent (temporary) shutdown of their new production brewery by the TTB.
When Brewers "Know a Guy," Kriek Can HappenBy John HollChicago's Dovetail Brewery released a kriek earlier this week that was made possible, in part, thanks to a great relationship with one of the taproom regulars.
Social Kitchen and Brewery Brut IPA RecipeThe one that started a trend. The Brut IPA from San Francisco's Social Kitchen and Brewery.
The Birth of the Brut IPABy John HollAn enzyme long used to help make big imperial stouts a little easier on the palate has found a new purpose in an emerging style of IPA. The Brut IPA is a dry—0° Plato—version of the style that was created just months ago and is now spreading like wildfire.
Special Ingredient: Brewing Beer with GingerBy John HollThe most common interaction most of us have with ginger comes from a soda or as an ingredient in many Asian dishes. When it comes to beer you should let the assertive spice with the distinctive bite speak to your tastes during brewing and fermentation.