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Smoked Chocolate Rye Stout RecipeBy Jeremy MyersNeshaminy Creek Brewing’s Co-owner and Head Brewer Jeremy Myers shared this recipe for a “non-esoteric” stout.
2017 Craft Beer Summer Reading ListWhether you’re relaxing poolside, stretched out on the towel at the beach, or chilling in a vacation rental, now’s the time to catch up on some new beer books and new releases of classics.
A Taste of Honey“Braggot” stands at the crossroads of beer and mead, as a blend of honey and malt. Jester Goldman offers some tips to help you start your exploration of the land of braggots.
Quick Pickled Shrimp RecipeFor the shrimp’s poaching liquid, I used a Belgian tripel. I like the powerful flavor that carries through into the poached shrimp, and it works well with the pickling spices.
Fermentation Management: Avoid the SkunkJosh Weikert covers the whys and hows of keeping your fermenting beer in the dark.
Beercation: Burlington, VermontBeer and travel writer Heather Vandenengel spent a few days in Chittenden County, Vermont, to learn what the new craft-beer scene is brewing . . .
Gear Test 2017: Brite Tanks & PackagingIn our 2017 Gear Guide issue (April/May), our editors tested and reviewed a homebrew-scaled brite tank and two products that help with packaging your beer. Here are the results.
Arbitrary Force: Apricot Hazy IPA RecipePro-brewer-in-planning Geoff Coleman uses apricot puree and a host of late-addition and dry hops (Simcoe, Azacca, Citra, Mosaic, Caliente, and Rakau) in this New England–style IPA.
Split Up Your Brew DayTime to consider doing the splits with an overnight mash.
Editor’s Note, August/September 2017: The Value of IndependenceBy Jamie BognerWe’re putting our cards on the table: We’re 100 percent employee-owned.
Peach & Burrata Salad with Peach IPA Gastrique RecipeA peach IPA is the perfect culinary inspiration for this bright, light, and flavorful salad.
Trillium Brewing's Bees American Wild Ale RecipeThis recipe from Boston-based Trillium Brewing’s Cofounder and Brewmaster, Jean-Claude Tetreault, uses New England malt and honey. To give your version its own terroir, source your malt and honey locally.