VFqYujEAAJkrK77I
Breakout Brewer: MétierBy Kate BernotIn the Seattle suburb of Woodinville, the people behind Métier Brewing believe that great beer is a bridge to more equitable, connected communities. This year, they’re taking that mission to the masses.
Grilling with Weissbier: Curry-Yogurt Marinated Shrimp Skewers with Green RiceThese marinated-and-grilled shrimp skewers are inspired by South Asian flavors and a splash of hefeweizen—just the thing for the season’s first cookout. (That’s a lie. We never stopped cooking out.)
Recapturing CO2: It’s a GasBrewers are dumping their blow-off buckets and reusing precious carbon dioxide rather than releasing it into the atmosphere. The benefits include cost savings, reducing greenhouse emissions—and, some say, better beer.
Recipe: Forager Chicatana Barrel-Aged StoutWith thanks to Forager’s cofounder and head brewer Austin Jevne, this homebrew-scale recipe combines the Forager approach to barrel-aged stout with the earthy, nutty, toasty flavor contribution of Mexican flying ants.
Subscriber
Podcast Episode 240: Eric Larkin of Cohesion Approaches Lager Expression Through LimitationBy Jamie BognerThrough his career, Cohesion’s Eric Larkin has always gravitated to breweries with narrower style focuses. Now, with the Czech-style lager focus of his new endeavor, he’s exploring the creativity possible within the bounds of style expectations.
Special Ingredient: Flying AntsBy Joe StangeKnown as chicatanas, these crunchy leafcutter ants are a delicacy of regional Mexican cooking—and they have a flavor profile that may be oddly compatible with your darker, richer beers.
Recipe: Eik & Tid CerasusBy Eik & TidThis recipe is for a raw ale—no boiling—fermented with a distinctive kveik and later steeped with lots of sour cherries. Eik & Tid cofounder and brewer Amund Polden Arnesen calls it “a beer to capture the experience of eating fresh berries off the vine.”
Subscriber
Video Tip: Kicking Off a Clean Lager FermentationBy Craig RowanAltstadt head brewer Craig Rowan shares advice on sanitation, pitching, and fermentation control for a great Munich-style helles—tips that could apply to virtually any type of lager.
Metamodern Tastes in Country Beer, Part III: Antidoot Wilde FermentenBy Joe Stange“We had the idea that what’s lacking somehow today is this stubbornness, to stick to something—and to create something distinct in that way,” says Tom Jacobs. “For us, we want to do something that lasts.”
Les Classiques/De Klassiekers: Appreciating Belgium’s ArchetypesBy Randy MosherThe diversity and creativity of the beers that come out of this small country are justifiably famous, yet often it’s the wilder side that draws all the attention. Let’s renew our friendship with the foundational ales that first put Belgium on the beer map.
Video Tip: Yeast Strains for Traditional Lager StylesBy Chip McElroyLive Oak founder Chip McElroy and head brewer Dusan Kwiatkowski discuss the strains they use for their traditional lagers—and how they’re testing different Saaz-type strains for use in their Czech-style pilsner.
Podcast Episode 239: Roaring Table Brews For Elegance, Simplicity, and TextureBy Jamie BognerIn the Chicago suburb of Lake Zurich, Illinois, Beth May and Lane Fearing of Roaring Table have built a small, unassuming brewery that's making waves with an impressive variety of styles.