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Recipe: Lumberbeard TritceptionBy Bret GordonBrewed with barrel-aging in mind, this barleywine-style ale from Lumberbeard Brewing in Spokane, Washington, leans heavily into locally malted triticale—an unusual wheat-rye hybrid.
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Podcast Episode 358: Bill Cherry of Switchback Enjoys the Slow Burn of Learning Through DoingBy Jamie BognerIn a fast-moving era, Switchback founder Bill Cherry bucks the trend by choosing slow growth and less-popular niche styles—such as smoked beer—that afford time to learn and focus through iterative brewing.
Maximize Your On-Premise Sales with Bar TriviaThe “happy-hour crowd” was once a main source of revenue for many craft-beer bars and breweries. However, the landscape is changing, and event programs such as bar trivia can help these bars and taprooms adapt and cultivate community.
Video Tip: Using Flavor Extracts and Natural Ingredients in Pastry StoutsGreat Notion lead brewer Lara Hargrave offers some useful advice for using flavor extracts, graham crackers, almonds, and more in your pastry- and dessert-inspired beers.
Recipe: Horus Aged Ales CrystAleBy Kyle HarropRather than run away from crystal malt, Kyle Harrop of Horus Aged Ales in Oceanside, California, embraces it fully with this deviant barleywine-strength ale.
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Dreaming Big with WeirdwinesBy Kate BernotBarleywines and wheatwines explore the boldest flavor frontiers of their respective grains. Now, daring brewers are applying that maximalist approach to wine-strength beers brewed with millet, rye-wheat hybrids, smoked malts, and more.
Recipe: Bartlett Hall Powell Street PorterBy Nick MamereAt San Francisco’s Bartlett Hall brewpub, head brewer Nick Mamere has built an award-winning program that includes this porter—winner of GABF silver in 2019, gold in 2022, and one of our Best 20 Beers in 2023.
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Recipe: Nevermore Bohemian-Style PilsnerBy Josh WeikertWhile the recipe is big for a Czech pale lager—it’s really 14°P rather than the typical 12°—it drinks well below its strength and makes a bright showcase for that floor malt and ample Saaz hops.
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Podcast Episode 357: Von Trapp Makes Conscious Process Choices For Lager Quality and DrinkabilityBy Jamie BognerThe von Trapp family history is well known thanks to the prominence of a certain Disney film, but their dogged approach to brewing lager, just down the hill from the family lodge in Stowe, Vermont, has earned them fans throughout the region and beyond.
Pick Six: Josh Pfriem’s Magical, Mystical Mystery TourBy Jamie BognerFrom enchanting drinking experiences to inspirational breweries, Josh Pfriem, cofounder and brewmaster at pFriem Family Brewers, takes us on a rollicking tour through Bavaria, California, New England, and Belgium for his selected six-pack.
Recipe: RedWillow Double Heritage PorterToby McKenzie, owner and brewer at RedWillow Brewery in Macclesfield, Cheshire, England, shares this beefed-up version of their Heritage Porter, inspired by 19th-century recipes. Its layered malt bill gets added complexity from malt made from Chevallier, a landrace barley variety.
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Video Tip: Developing Recipes for Big, Indulgent Dessert StoutsWith Great Notion’s flavored stouts, it’s “go big, or go home.” Lead brewer Lara Hargrave explains their approach to building decadent, dessert-inspired recipes from base to adjuncts.