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How to Make a Yeast StarterMake better beer with yeast starters.
Breakout Brewer: Aslan Brewing Co.By Emily HuttoFrom core beers to core values and down to every last detail, Aslan Brewing Co. is very much an expression of its four owners’ commitment to organic ingredients and their community.
Make Your Best English BarleywineBy Josh WeikertRich and bready but never sweet and hot, the English Barleywine is the beer-drinking equivalent of eating warm biscuits straight out of the oven. Here’s how to brew your best one.
Coconut Porter Curry Chicken Lettuce Wraps RecipeA coconut porter is the perfect culinary inspiration for this bright, light, and flavorful dish.
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.