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Clean Gear, Clean Beer: How to Properly Clean and Maintain Your Kit for Optimal PerformanceAttention, glorified janitors! Here are tips on how to work smarter (not necessarily harder) to streamline and refine your cleaning, so you can get back to brewing (better) beer, more quickly.
Video Tip: The Supporting Roles of Hops & Yeast in a Munich-Style HellesBy Craig RowanThey’re not the stars of the show, but there are important considerations for hops and yeast selection when brewing a Munich-style helles. Altstadt head brewer Craig Rowan shares his recipe advice.
Automated Measurement Isn’t Anti-Craft—It’s Craft Brewing’s Secret WeaponAt-line analytical tools can be a huge asset for smaller-scale breweries. Here’s how.
Breakout Brewer: Foam in Vermont Is Focused on Local Ingredients and a Quality Drinking ExperienceBy Kate BernotAfter collective decades in beer, the team behind Foam Brewers are running their own show—and drinkers are seeking them out. “We never promoted anything; we just delivered,” says brewmaster Todd Haire. “If that travels by word of mouth, then that’s cool.”
Video Course: Old-Fashioned Lagers and Smoked Beers with Live OakBy Chip McElroyAre you ready for this one, lager nerds? In this discursive but detailed video course, Live Oak founder Chip McElroy and head brewer Dusan Kwiatkowski talk smoked beers, pre-Prohibition lager, cereal mashes, decoctions, and much more.
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Podcast Episode 237: Less is More for Surly’s Ben Smith, Pursuing Bigger Hop Flavor in Hazy IPA and Refined West Coast IPABy Jamie BognerMinnesota’s Surly Brewing has a reputation for brash and unapologetic beers, but head brewer Ben Smith is exploring ways to maximize flavor in IPAs by doing less, not more.
Five on Five: Belgian Beers, as Chosen by the ProsWe asked five brewing pros about their most beloved Belgian beers—any style, as long as it’s made in Belgium. Here’s what they recommend.
Metamodern Tastes in Country Beer, Part I: Eik & TidBy Joe StangeIn various places around the world, brewers are choosing to limit their choices and root their beer in its place. In the first part of a triptych, here’s a look at Norway’s Eik & Tid and its kveik-fermented, oak-aged, mixed-culture raw ales.
Video Tip: The Elements of a Great HellesBy Craig RowanAltstadt head brewer Craig Rowan walks us through the grist and water profile of their award-winning Munich-style helles, Altstadt Lager.
Recipe: Smiling Monk Belgian-Style Dark Strong AleFor those who like it dark, strong, and contemplative, here’s a partial-mash extract recipe for a Trappist-inspired ale that can be cellared for many months, with a drinkability belies its strength and complexity.
No Rests for the Wicked: Fit for a ChaliceBelgium’s dark, strong ales are among the most complex and impressive beers in the canon—yet extract brewers can tackle them as well as anyone, as long as we pay attention to a few key points.
Recipe: Tongs of the Ancients Stone BeerThis is less a recipe and more a set of guidelines and guesses, partly inspired by the Dundulis Moko Maukas Akmeninis stone beer in Lithuania, as described by Simonas Gutautas.