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Sourcing the Best Honey PossibleBy James NaegerWhether you’re making mead, cyser, or even honey beer, identifying high-quality honey is a challenge. James Naeger, director of sales and special projects at Schramm’s Mead in Ferndale, Michigan, offers some insight into the problems involved and how to overcome them.
At Alaska’s Seward Alehouse, Get In Some Local Beers Near the Kenai FjordsBy Kate BernotFrom our Love Handles files on the world’s great beer bars: Seward Alehouse is a local dive like only Alaska can do it—it just happens to have great beer, too.
Podcast Episode 306: Celebrated Hop Breeder Ron Beatson Discusses the Unique Characteristics of New Zealand HopsBy Jamie BognerThe scientist behind storied varieties such as Nelson Sauvin and up-and-comers like Nectaron shares insights into the process of developing impactful hops.
Recipe: Twin Barns Belknap PilsBy Randy BoothThis pilsner from Twin Barns Brewing in Meredith, New Hampshire, near the shores of Lake Winnipesaukee, thrilled our blind judging panel and became one of our Best 20 Beers in 2022.
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Rock Star Hops from a Pacific ParadiseIt seems inconceivable that Nectaron®, the latest hop sensation from New Zealand, spent years as a wallflower, hidden from the spotlight because it wasn’t high enough in alpha acids. Those days are gone.
Video Course: Chad Yakobson’s Guide to Brewing Saisons and Wild Beers with BrettCrooked Stave founder and brewmaster Chad Yakobson, one of the industry’s foremost experts on Brettanomyces, leads this in-depth course on brewing and fermenting funky, farmhouse-inspired beers.
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The Secret Hero Behind Sierra Nevada Pale AleSierra Nevada Pale Ale may have put Cascade hops on the map—piney, citrusy, superb—but have you admired the beer’s unsung hero? Pale Ale’s yeast quietly anchors this classic, down to the pivotal finale that makes or breaks each batch: bottle conditioning.
Recipe: Oedipus MannenliefdeDry and spicy yet hop-forward, this lemongrass-laced saison from Oedipus in Amsterdam recently took home its third World Beer Cup medal.
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Cooking with Beer: Fried Chicken Thighs with Grits and Charred Corn–Red Onion RelishTwo splashes of hazy IPA add juicy subtlety to this comforting, moderately spicy fried chicken showcase.
Podcast Episode 305: Matthias Trum of Schlenkerla Isn't Preserving the Ashes, He's Keeping the Rauchbier Fire BurningBy Jamie BognerRecorded among the wood-paneled walls of the centuries-old Schlenkerla pub in Bamberg, Germany, sixth-generation brewmaster Matthias Trum shares his deep insights into smoke, balance, and history.
Special Ingredient: LemongrassBy Joe StangeExotic but familiar, the tropical plant lemongrass is far from being one of the traditional beer ingredients … yet its flavor and aroma fit right in with the others.
Why All Hazy IPAs Taste the Same—and How to Brew Something DistinctiveHazy IPAs remain popular—and they also remain remarkably similar. Here’s some advice on stepping away from the usual yeast strains to brew a hazy that stands out from the rest.