VFqYujEAAJkrK77I
Best in Beer 2021 Readers’ Choice: Your Favorite Breweries By SizeYou voted, we tallied. Here are your favorite breweries, broken into categories by volume produced.
Video Tip: The Benefits of Open FermentationFrom tank geometry to hydrostatic pressure, Russian River cofounder Vinnie Cilurzo and head lab technician Taylor Lane explain the advantages of traditional open-top fermentation—and why their yeast love it too.
Flavor Fever: Deconstructing the Heady Aromas of IPABy Randy MosherRandy Mosher dissects the intricate workings of IPAs—from the malt to the hop compounds that make them special and compelling—so we can approach our brews and our sensory vocabulary with deeper thought.
Podcast Episode 212: Primitive Beer’s Lisa and Brandon Boldt Apply Science to the Romance of Spontaneous FermentationBy Jamie BognerIn Longmont, Colorado, this small passion project devoted solely to spontaneously fermented beers trusts in data and science to better understand and guide their fermentation, aging, and blending.
Cooking with American IPA: Queso DipWith three cheeses, fresh tomatoes, jalapeños, chorizo, and IPA, this is definitely not your neighbor’s Ro-Tel-and-Velveeta cheese dip.
Recipe: Lithuanian-Style Farmhouse AleBy Joe StangeThis recipe is inspired by Lithuania’s unique farmhouse ales—including those of Aldona Udriené’s Jovaru Alus, of Julius Simonaitis, and others. This is a great starting point for experimenting with raw ale, hop tea, or baking the mash for keptinis.
Kaimiškas: Get Raw & Rustic with Lithuania’s Unique Farmhouse BeersBy Jeff AlworthWhether “raw” and unboiled, bittered with hop tea, or made from a mash baked into crusty loaves, Lithuanian farmhouse ales represent a distinct tradition of comforting beers that can’t be found anywhere else.
Brewing Alsatian-Style Pilsner with NotchC’est quoi? First there was “Italian-style” pils, and now there’s a French one? Chris Lohring, founder and head brewer at lager-centric Notch in Salem, Massachusetts, describes the background and elements of their Bière d’Alsace.
Video Tip: Why We Should Minimize Oxygen Exposure When BrewingThis is not the haze you’re looking for... Oxygen from the mash and other parts of the brewing process can negatively affect color, clarity, and flavor. Russian River cofounder Vinnie Cilurzo and head lab technician Taylor Lane explain the science.
Recipe: Burke-Gilman The HopsplainerCourtesy of the brewing team at Burke-Gilman in Seattle, here is a homebrew-scale recipe for the double hazy IPA that won GABF gold in 2020.
Subscriber
The Brewers at Seattle’s Burke-Gilman Are Obsessed with Process—and WinningBy Kate BernotIncremental improvements are paying off big for Seattle’s Burke-Gilman. Fresh off Alpha King and Great American Beer Festival gold medals for their double IPAs, the team aims to push their whole range to the next level.
The Trappist in Oakland Knows How to Pour and Present Your Belgian AlesBy Beth DemmonIn this pick from our Love Handles department for beer bars we love, here’s a classic Belgian pub experience—on the American West Coast.