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Podcast Episode 242: Jos Ruffell of Garage Project and Phantasm Muses on New Zealand Hops, Thiol Expression, and Dramatic Festival ExperimentsBy Jamie BognerNew Zealand’s Garage Project may not be a household name in North America, but between their work with local hop growers, Phantasm powder, and crowd-pleasing fest pours, they’ve built a reputation among peers for creativity and honest experimentation.
Identifying Issues with Your Yeast: A Look at Fermentation Data CurvesTracking what’s happening inside your fermentors in real time is the best way to know when you have an issue with your yeast, what’s causing it, and how to fix it—ideally, without losing beer. These data curves help demonstrate how.
Lost, Stock & Barrel: The Forgotten Funk of Old AlesBy Jeff AlworthIt was once indispensable to their refined character, but Brettanomyces is rarely involved with oak-aged barleywines these days—and that’s not all they’ve lost since the 1800s.
Recipe: Jester King Le Petit PrinceCourtesy of Jeff Stuffings, founder of Austin’s Jester King Brewery, this homebrew-scale recipe for their highly regarded rustic table beer uses funky bottle dregs combined with a blend of saison yeasts to approximate their unique house culture.
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Mixing It Up: Complex Fermentations, Made SimplerBy Josh WeikertOpening your fermentations to a wider array of yeasts and bacteria can add great complexity to your beers. It can also add complexity to your brewing process—but the challenge is both surmountable and rewarding.
Love Handles: The Brendan Behan Is a Boston Institution Hiding in Plain SightFrom our Love Handles files on beer bars we love: This homey Irish pub in Boston’s Jamaica Plain neighborhood specializes in conviviality, local beers, and the occasional homemade burrito.
Editors’ Pick: Belgian Café CultureBy Jamie BognerRegula Ysewijn’s recently revised book, “Belgian Café Culture,” is a striking look at a country’s traditional third spaces as well as a compelling plea to support and preserve them while we can.
Podcast Episode 241: Edward Slingerland Argues that Beer Is an Evolutionary Adaptation, not an AccidentBy Jamie BognerScholars have long argued that alcohol is a way of “cheating” the brain’s pleasure circuits. But in his book, “Drunk,” Edward Slingerland synthesizes research that shows our success as a species is linked to our 14,000-year relationship with beer.
Recipe: Tripping Animals Limonada RosadaCourtesy of the team at Tripping Animals in Doral, Florida, here’s a recipe for a beer in their Limonada series, inspired by Latin-style lemonades—pink lemonade, in this case. Tart, crisp, and refreshing, Rosada is aged on lemons, raspberries, and strawberries.
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Recipe: Métier Black Stripe Coconut PorterThe team at Métier Brewing in Seattle describes Black Stripe as “a smooth, medium-bodied porter with dark chocolate flavors and hints of coconut.”
Infographic: Craft Top 50By Jamie BognerIn this yearly update, we plot the moves in the Brewers Association top 50 craft brewers by production volume, from 2007 to the present.
Video Tip: Using Horizontal Tanks for Lager and Hefeweizen FermentationLive Oak founder Chip McElroy and head brewer Dusan Kwiatkowski explain why shallower horizontal tanks have a treasured place in their fermentation cellar.