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Video Tip: Using Hop Bitterness to Control Acidity in Barrel-Aged BeersBy Jim CrooksJim Crooks, master blender at Firestone Walker Barrelworks, explains how adjusting your recipe’s bitterness level can moderate and control lactic acid produced by bacteria during the aging process.
Podcast Episode 221: Jan Chodkowski of Our Mutual Friend Embraces Both the Bold and the SublimeBy Jamie BognerFor Denver’s Our Mutual Friend, subtle tweaks and improvements over years of brewing have brought their hoppy beers into medal-winning form, but the big and brash flavors in their smoked beers showcase their penchant for dramatic statements.
Recipe: Old Nehampkin Imperial StoutHere is Annie Johnson’s recipe for a rich, complex, adjunct-free imperial stout that mellows and improves with some time in the cellar.
No Rests for the Wicked: Imperial Stout, ExtractedYou don’t need a truckload of grain and a giant mash tun to brew a big, rich imperial stout perfect for laying down for months—this one is right in the extract brewer’s wheelhouse.
Cooking with Beer: Bratwurst Burger with Ale-Braised Onions & Spicy MustardWhy yes, we do fire up the grill in mid-winter. Here, brown ale adds layers of Maillard comfort to braised onions and a from-scratch (but simple to make) bratwurst burger.
Recipe: Dutchess Ales Duffield Best BitterCourtesy of Mike Messenie at cask-centric Dutchess Ales in Wassaic, New York, this homebrew-scale recipe is a pleasantly lush and nuanced take on their original Best Bitter, meant for natural cask-conditioning in a 5.4-gallon (20-liter) “pin.”
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Flavor Fever: The Misunderstood Glory of BitterBy Randy MosherNo, it’s not boring—it’s sublime. Yes, it should be somewhat bitter—but balanced. Randy Mosher breaks down one of the beer world’s great classics and the context that makes sense of it. Ready for a session?
Recipe: Firestone Walker Merlin Milk StoutCourtesy of Firestone Walker Brewmaster Matt Brynildson, this is a homebrew-scale recipe for a rich but highly drinkable milk stout with complex malt character. The recipe is also versatile—a great base for adding coffee or flavored adjuncts.
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Infographic: Hop MathBy Jamie BognerJust how much farmland does it take to grow the hops in that case of hazy IPA? Here’s some quick math to see just how many acres it takes to produce our beloved beers.
Video Tip: Developing Simple Recipes for Complex FermentationsBy Jim CrooksJim Crooks, master blender at Firestone Walker Barrelworks, describes the process of tinkering with elegant beer recipes to get the desired complexity and character after months or years of maturing with yeast and bacteria.
Podcast Episode 220: Kyle Harrop of Horus Aged Ales Pushes the Edges of Adjunct TechniqueBy Jamie BognerThe serial collaborator from Oceanside, California, discusses the techniques he’s honed to build balanced flavor with energy and flair in intensely adjunct-forward beers.
Editors' Picks: Fermentation Kitchen & The Beer BibleBy Joe StangeHere are two books we can recommend to any brewer or beer enthusiast.