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Recipe: Live Oak Schwarzer Rauch“Fermented cold and clean with our German lager yeast,” say the team at Live Oak Brewing in Austin, “this beer highlights the complexity that smoke adds to traditional dark lagers.”
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Editors’ Picks: From Foraging to Infusing (But Don’t Forget the Snacks)By Jamie BognerHere are four recent finds that will help you to make better beer—or to better enjoy it, with snacks.
Recipe: Vier Sterne German-Style PilsnerBy Josh WeikertHere we take a simple grist, often a single hop, and a long fermentation process, and we turn it into a classically grainy, floral lager. You’ll be glad to have this one on tap.
Podcast Episode 264: Cannonball Creek Is in the Relentless Pursuit of ImprovementBy Jamie BognerBrian Hutchinson and Jonathan Lee of Cannonball Creek in Golden, Colorado, embrace constant change, even when it means huge recipe changes for gold medal–winning hoppy beers.
Make Sure Your Ears Work: An Inside Look with Martin Bills of Pelican BrewingMartin Bills, director of brewery operations at Oregon’s award-winning Pelican Brewing, shares wisdom from years of experience, a deep commitment to quality, and steady, careful growth.
Video Tip: What to Know When Adding Cocoa NibsBy Shaun BernsIn this clip from his video course, Phase Three cofounder and head brewer Shaun Berns talks cocoa nibs—what type they prefer, what flavors they bring, how much to use, the possible benefits of longer extraction times, and more.
Pushing Hop Flavor to Its Outer LimitsBrewers are experimenting with a variety of ways, old and new, to squeeze even more aroma and flavor from their hops and cram it into their beers. But how much hop saturation is too much for drinkers?
Recipe: Keith Villa’s NA Peanut Butter & Pot PorterBy Keith VillaDeveloped by Keith Villa, this recipe for a nonalcoholic peanut butter–flavored porter provides a significant dose of THC from dry-hopping with cannabis.
Dazed & Infused: THC in the BreweryLegal hurdles aside, there are also technical obstacles to getting the main psychoactive component of cannabis into beverages in a stable, predictable way. John M. Verive explains the challenge, the science, the gear—and why it’s coming to a brewery near you.
When in Brussels, Settle in at Gist for Great Tunes and Belgian Ales on CaskBy Joe StangeFrom our Love Handles files on beer bars we love: Gist offers finely honed ales, music, and atmosphere just off the Brussels tourist path.
Podcast Episode 263: Bale Breaker Brewmaster Kevin Smith Lives the Hop LifeBy Jamie BognerBale Breaker’s location on the family hop farm, Loftus Ranches, offers proximity and access to hops of which many brewers could only dream. Brewmaster Kevin Smith shares perspective on brewing hop-forward beers, gleaned from decades growing up on—and now brewing on—the farm.
Recipe: R-97 RauchbierBy Josh WeikertDon’t fear the smoke: This recipe leans heavily into cherrywood-smoked malt for a surprisingly smooth and balanced character with the power to convert the skeptics.