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Podcast Episode 260: Zach Turner of Single Hill is the Fresh Prince of YakimaBy Jamie BognerReady to rodeo? With its immediate proximity to the bulk of American hop-growing—and the ability to drive to nearby farms at harvest time and see what’s freshly picked—Zach Turner and his team at Single Hill Brewing are perfecting fresh-hopped beers.
Recipe: Sahara SaisonBy Josh WeikertNo need for spices when hops and yeast can do the trick, and an attenuation-monster yeast strain helps to complete the profile for this big but dry saison.
Podcast Episode 259: Gabe Fletcher of Anchorage Deals with the Devilish Details of Barrel-Aged BarleywineBy Jamie BognerThe founder of the respected Alaskan brewery shares the creative and technical processes behind the groundbreaking barrel-aged barleywine, A Deal With the Devil.
Your Guide to Thiolized YeastBrewing beer just got a lot more interesting. Consider this fresh, Thiolized approach to recipe design from Omega Yeast.
Video Course: How to Put Stuff in Beer with Phase ThreeBy Shaun BernsFrom various fruits to coconut and cacao nibs, Phase Three in Lake Zurich, Illinois, takes a pragmatic approach to using a wide range of flavor adjuncts. Here, cofounder and head brewer Shaun Berns goes into deep detail on their philosophy and process, ingredient by ingredient.
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Recipe: 21st Amendment Woolen Socks Cold IPACourtesy of Shaun O’Sullivan and the team at 21st Amendment Brewery in San Francisco, here’s a recipe for their take on cold IPA.
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Cold IPA Is Heating UpBy Josh WeikertLet the pedants complain, but cold IPA is both fun to drink and fully coherent as a style. Josh Weikert walks us through the elements and methods behind the lean, bright IPA that’s “wester than West Coast.”
Cooking with Lager: Cast-Iron Beer BreadIt’s like they belong together: one of the most food-friendly styles on the planet—Vienna lager—and the food whose ancient origins are comingled with beer’s own at the very roots of civilization.
Recipe: Halfway Crooks Pintje Pils“Pintje is an homage to the type of pilsners brewed in Belgium,” says Joran Van Ginderachter, the Belgian-born cofounder of Halfway Crooks Beer in Atlanta.
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The Everyday Pintje: Searching for Belgian PilsBy Jeff AlworthOvershadowed by the global fame of Belgian ale and lambic, pils is nevertheless the country’s most popular kind of beer—light, inexpensive, and available at every corner café. It’s also uniquely Belgian, with many independent breweries making distinctive versions worth seeking.
The Lupulock Advantage, Crafted by KalsecLupulock protects hop character to deliver consistent quality throughout a beer’s shelf life, allowing brewers to increase the efficiency, consistency, and sustainability of their hop-forward beers.
Recipe: Resist Anti-Imperial StoutThis recipe from Drinkers for Ukraine includes grist percentages but leaves the strength up to the brewer—Jump Ship in Edinburgh, Scotland, even brewed an alcohol-free version, taking “anti-imperial” in another direction. We, on the other hand, went big.