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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.
Cooking With Beer: Pizza PowerJohn Carruthers, the man behind Chicago pop-up Crust Fund Pizza (and communications manager at Revolution Brewing), maps out the path to getting as geeky about pies as you are about beer—and uncorks a few Belgian beers along the way.
TrailerBox™ Premier & TrailerBox™ Lite: Try Something LighterFull-bodied—great for stouts, taxing for trailers. Ready to try a lighter brewpub container?
Video Tip: The Malt & Mash Regime Behind an Award-Winning HellesBy Craig RowanFrom malt choices to mash out, Altstadt head brewer Craig Rowan explains how they mill and step-mash their medal-winning Lager.
Pick Six: Lisa Allen’s Favorites Are Rooted in Nostalgia & ExperienceBy Jamie BognerThis six-pack from Heater Allen’s Lisa Allen is filled with formative beers that she’s stuck with through the years as well as inspirational lagers connected to specific beer-hall memories that have influenced the way she brews today.
Metamodern Tastes in Country Beer, Part II: Kemker KultuurBy Joe Stange“I could buy conventional grain and save some thousands of bucks per year, but then I don’t have anything to tell,” Jan Kemker says. “I don’t know if we need to call it terroir. It’s liquid storytelling, I think.”
Video Tip: Cereal Mashing an Old-Fashioned American Adjunct LagerLive Oak founder Chip McElroy and head brewer Dusan Kwiatkowski walk us through the brewing of their Pre-War Pils, including a cereal mash with a substantial portion of corn grits and small percentage of barley malt.
Podcast Episode 238: Laura Burns of Omega Yeast Offers an Expert Approach to Stable Beer HazeBy Jamie BognerThe R&D director of the Chicago-based yeast purveyors combines her brewhouse experience with years of lab work in yeast genetics to help brewers understand how yeast does—and doesn’t—create stable haze.
Recipe: Foam Like ClockworkBy Foam BrewersCourtesy of the team at Foam Brewers, this homebrew-scale recipe is for one of their first double IPAs to enter their regular rotation for can releases.
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