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To-Go 2.0: Drinktainer Inspires New Concepts and Levels Up Your To-Go GameHere’s why Drinktainer’s wide-mouth opening is the clear choice for your brewery’s to-go program.
Video Tip: Giving Thiols a Boost with Mash-Hopping and Malt SelectionBy Laura BurnsLaura Burns, R&D director of Omega Yeast, explains how mash-hopping makes more thiol precursors available to biotransformation—and how malt itself can be a rich source of those precursors—so that even very simple beers can have exotic aromas.
Video Tip: Using a Coolship for Lager BrewingBy Hagen DostDovetail cofounders and master brewers Bill Wesselink and Hagen Dost explain the benefits of using a coolship for an initial cooling stage before chilling—solids drop out, DMS precursors waft away, and hops can add a burst of aroma.
Brewer’s Perspective: Going Gluten-Free with GhostfishBy Joe StangeThe production team at one of the world’s most accomplished gluten-free breweries lays out the alternative routes they take to making great-tasting beer—without barley, wheat, or oats.
Recipe: Peachtree American IPABy Josh WeikertThis throwback recipe has a tad more malt backbone and sweetness than today’s leaner West Coast–style IPAs. (It tastes like America.)
Hey, Let’s Meet for Jalapeño Cheeseburgers and Lager at the Crown & Anchor in AustinBy Joe StangeFrom our Love Handles files on beer bars we love: This unpretentious pub near the University of Texas is light on frills and heavy on local craft.
Flavor Fever: Why We Embrace WheatBy Randy MosherHuman civilization has evolved alongside wheat, whose properties create a wide swath of beer’s diversity of flavor and texture—from quenching weissbier to soft, hazy IPA. Randy Mosher digs into its history and chemistry.
Podcast Episode 245: Jaega Wise Lowers the Barriers to Making Great Pale Ales and Mixed Culture BeersBy Jamie BognerThe chemical engineer turned head brewer for London’s Wildcard Brewery is a popular TV presenter in the UK, and her accessible style backed with impeccable brewing knowledge helps her demystify complex styles like hazy pale ale and mixed culture saison.
Recipe: Altstadt LagerBy Craig RowanFor the lager lovers, here’s a homebrew-scale recipe for the beer that won a gold medal for Munich-Style Helles at the 2019 Great American Beer Festival.
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Video Tip: A Broadening View of Biotransformation and Beer AromaBy Laura BurnsBiotransformation is an expansive, complex process. Laura Burns, R&D director of Omega Yeast, puts the topic into context, raising questions about the conventional wisdom and zooming in on certain precursors that exist in beer’s ingredients.
Recipe: Roggen AltBy Josh WeikertThis riff on an altbier recipe includes three different types of rye malt, making it a great way to get to know the ingredient and what it can contribute to a beer.
Let’s Demystify RyeBy Josh WeikertWhy ask rye? Is it actually all that tricky to use? And what does rye really taste like, anyway? Let’s simplify this complex, evocative, old-fashioned ingredient—and make some great beer with it.