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Bygland’s Torkjel Austad is Brewing It for the Love of KveikBy Joe StangeFrom remote Setesdal, Norway, Torkjel Austad launched his Bygland Bryggeri so that more drinkers could experience those hard-to-find traditional farmhouse ales. Here, he explains how it happened—and shares practical tips for brewing your own.
Video Tip: Using Decoction as a “Throttle on the Maltiness” of Your LagersBy Hagen DostWhy bother with decoction? In this clip, Hagen Dost of Dovetail in Chicago explains the mash process for their Franconian-inspired Lager—as well as how to adjust a decoction regime to get the Maillard reactions and intensity of malt flavor you want in your own lagers.
Podcast Episode 254: Direct Fire! Weldwerks Founder Neil Fisher Takes Listener Brewing QuestionsBy Jamie BognerIn this new bonus format for the podcast, Weldwerks founder Neil Fisher takes your direct questions on brewing everything from thick stouts to IPA and hefeweizen.
Kornøl: The Tale of the Ale of the GrainFrom the stark, isolated valleys of western Norway, this traditional farmhouse beer brings together juniper and kveik while skipping the boil. (The yeast scream is purely optional.)
At 7 Monks Taproom, You Can Order a Lager on Side-Pull, a Taras Boulba, or a Can of SmoojFrom our Love Handles files on beer bars we love: Northern Michigan has no shortage of great breweries, but there’s really just one top-notch beer bar at the tip of the Mitt—and 7 Monks in Traverse City is it.
Podcast Episode 253: Matt Van Wyk and Brian Coombs of Alesong Stay Focused on the BarrelBy Jamie BognerMatt Van Wyk cut his teeth on barrel-aged beers in Chicago in the ’00s, but with Alesong—in the bucolic winery-filled hill country of the southern Willamette Valley—he and cofounder Brian Coombs have built a brewery focused solely on barrel-aged beer.
Recipe: Annie’s Rice & Easy LagerHere’s an elegant homebrew recipe for a super-lean and dry rice lager, ideal for warm summer nights or enjoying with virtually any meal.
Brewing with Hemp: A Budding New Ingredient and a Different Kind of HazeFrom esteemed brewing professional Ross Koenigs comes Brewing with Hemp: The Essential Guide, the latest release from Brewers Publications, now available at your favorite book retailers.
Video Tip: Water Adjustment for True-to-Style, Old-Fashioned Lager and WeissbierBy Hagen DostHagen Dost and Bill Wesselink, owner-brewers at Dovetail in Chicago, go into detail on how they adjust their local water and rebuild it for brewing, with divergent approaches to lager and hefeweizen.
Exploring “The Future of Flavor” with Firestone WalkerIn this short film, take a journey with Brewmaster Matt Brynildson as he connects with the people, innovations, and heritage behind the Yakima Valley hop harvest.
Rice & Easy: Extract Brewing for Maximum CrispnessYou don’t need an industrial Japanese brewery—nor even an all-grain homebrew system—to make a clean, light-bodied, refreshing rice lager ideal for sushi and summertime.
Cooking With Lager: Get Freaky with FrikadellenThis take on pan-fried meatballs gets a splash of pilsner—and tastes great with it, too.