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Tmavé Pivo: The Czech Republic’s Uncommon Dark LagerBy Evan RailBeautiful in the mug, rich on the palate, yet—when properly brewed—so easy to drink in quantity, Czech dark lager is a niche even in its home country. Writing from Prague, Evan Rail talks to the pros to understand the elements and methods that go into a great one.
Cooking with Lager: Chicken Tostadas with Mashed Black Beans¡Viva la cerveza checa! A splash of Czech-style dark lager adds malty Maillard depth to the mashed black beans in this flavorful tostada preparation.
Podcast Episode 255: John Harris of Ecliptic Has Learned the Hard Way to Make the Beers that People Want to DrinkBy Jamie BognerJohn Harris has seen it all in his 36-year brewing career—huge process improvements, giant shifts in ingredient quality and range, and a parade of trends that continues today—but the through line in his long career is figuring out how to connect consumers to flavorful beer.
Recipe: Bygland For the Love of KveikFrom remote Setesdal, Norway, this recipe comes from a special series of beers dedicated to honoring different kveik cultures and the farms and traditions from whence they come.
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.