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Pick Six: Impact & Impression, with Kyle Harrop of Horus Aged AlesBy Jamie BognerBeyond his in-house emphasis on barrel-aging, Kyle Harrop takes traveling and collaborating to new heights, tag-teaming on a variety of projects with fellow brewers across the country. His selected sixer speaks to his deep beer-geek roots, his love for seeking out obscurities, and his great appreciation for technical proficiency.
Style School: Koduõlu Is Estonia’s Own Home BeerThe signature farmhouse style of Estonia is a quirky product of preserved tradition, local ingredients, and practicality. It’s also a perfect reminder that farmhouse brewing is, after all, homebrewing.
You Could Ride the Funicular to Flavor at Lisbon’s Cerveja CanilBy Don TseFrom our Love Handles files on beer bars we love: In the City of the Seven Hills, Cerveja Canil specializes in local craft beers, petiscos, and burgers.
Podcast Episode 248: This Episode Is Nuts! Bob Slack and Justin Teff of Pulpit Rock Share Their Adjunct ExperienceBy Jamie BognerPulpit Rock is all about the stuff. Their highly prized adjunct stouts have garnered much consumer and critical acclaim, and it’s not hard to understand why—their process isn’t your everyday way of adding nuts into beer.
Recipe: SpindleTap Houston HazeWith thanks to cofounder Garrison Mathis and the SpindleTap production team, here’s a homebrew-scale recipe for their bestselling hazy IPA, Houston Haze.
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Something New Under the Sun: New Belgium’s Le Terroir Green Walnut Remixes an Oud Beersel Original“In a world where it seems like there’s nothing new,” says Lauren Limbach, wood cellar director and blender at New Belgium Brewing, “there’s still something nobody else is doing.”
Podcast Episode 247: Allagash, Cantillon, and Russian River Weigh in at the Spontaneous Brewing RoundtableBy Jamie BognerRecorded at the Wild Friendship Blend event at Russian River Brewing, this conversation among friends and peers explores questions of common practice and unique adaptations across spontaneous brewing in markedly different environments.
New Look. Same BSG.You may have noticed something different about BSG lately ...
Breakout Brewer: SpindleTap Drills Deep in HoustonBy Ben KeeneHouston’s SpindleTap is known locally for hazy IPA, but it’s no one-trick pony—as evidenced by the imperial stout that became one of Craft Beer & Brewing Magazine’s Best 20 Beers in 2021—and the brewery is increasingly exploring other styles and beverages.
Cooking with Rye Beer: Roast Jalapeño Buffalo Patty MeltA pale ale that leans herbal and spicy is bound to taste great with this jalapeño patty melt—and if you need to deglaze the pan, why use water when you could use a splash of beer?
Podcast Episode 246: Zack Frasher of Slice Brews West Coast and Hazy IPAs that RipBy Jamie BognerNorthern California’s Slice Beer has quickly built a reputation for evocative and expressive IPAs in both West Coast and hazy veins. Partner and head brewer Zack Frasher shares his philosophy and technique for brewing with hops across styles.
Recipe: Ghostfish Heimdall’s DraughtWith thanks to the brewing team at Ghostfish in Seattle, this recipe is for a gluten-free Belgian-style strong ale with a bold, golden hue, solid body, warming booziness, and a classic ester profile.