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Recipe: Annie’s Three Paths Pale AlePale ale makes an ideal base for trying out the split-batch method and experimenting with the different flavors you can get from one kettle of wort and a single brew day. Following this recipe, you’ll get an American-style pale ale, a Belgian-style pale ale, and a British-style strong bitter—but it’s easy to imagine more variations.
Modular Pale Ale: Explore the Split-Batch MultiverseThere is not one pale ale—they are infinite. For example: There are a few classic types that can be assembled from essentially the same wort based on some key choices. Let’s explore the versatility.
Recipe: Wild Fields Pine Mountain Monolith Brown AleBy Ryan FieldsFrom Wild Fields in Atascadero, California, here’s a recipe for a brown ale that won gold medals at both the Great American Beer Festival and the World Beer Cup in 2022.
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Whitelock’s Ale House Is at the Heart of Leeds and Its StoryFrom our Love Handles files on beer bars we love: The two-centuries-old Whitelock’s Ale House is the jewel in the beer crown of Leeds, England.
Podcast Episode 304: Adam Brož of Budějovický Budvar Loves Talking About and Brewing Great LagerBy Jamie BognerFrom the famously soft water to whole-cone hops and extraordinarily long maturation, the brewmaster at Budvar delights in all the details that shape one of Czechia’s most popular beers.
Racking, Packing, and Carbonating: Packaging Your Beer at HomeFrom our Illustrated Guide to Homebrewing, here’s what you need to know about packaging—the key step that transports beer from the fermentor to your face.
Recipe: Reuben’s Brews Little Fox Red AleFrom Reuben’s Brews in Seattle, here’s a recipe for a modernized take on amber ale that features plenty of hops in the whirlpool and a broad, malty foundation.
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Editors’ Picks: Red & Amber AlesWhether they’re smooth, malty throwbacks or hop-drenched progressives in crimson tuxedos, here are some of the best American amber and red ales we know.
Recipe: Lervig Paragon BarleywineBy Mike Murphy“Paragon is our barrel-aged barleywine produced like a vintage,” says Mike Murphy, brewmaster at Lervig Aktiebryggeri in Stavanger, Norway. “Every year is the same but slightly different due to blending, subtle differences, and other variables. We stick to the same base recipe, and the yeast [and] aging do the rest.”
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Point of Pride: Brewing Paragon with Lervig’s Mike MurphyBy Evan RailAn American brewer in Norway inspired by English flavors is producing some of Europe’s most sought-after barleywine, with a new blended vintage appearing once a year. Here, brewmaster Mike Murphy explains the philosophy behind Paragon and offers practical tips for brewing your own.
Brooklyn’s BierWax Gives Beer a Great SoundtrackFrom our Love Handles files on beer bars we love: This community-minded, audiophile bar stacks the walls with vinyl and the taps with quality.
Podcast Episode 303: Peter Kiley of Monday Night Is Creating A Framework That Supports InnovationBy Jamie BognerFrom high-gravity brewing to pushing new techniques in quick-soured fruit beer, Monday Night brewmaster Peter Kiley isn’t afraid to tackle difficult projects that make life easier on his team of brewers—as long as quality remains the number-one focus.