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Style School: Bière de Garde Keeps It RealBy Jeff AlworthOvershadowed by Belgian saison and French wine, the “keeping beers” of northernmost France are a product of local ingredients, unique history, and a taste for polite, approachable beers.
Podcast Episode 218: Broken Strings’ Charles Frizzell Believes that More is More When It Comes to Flavor-Forward BeersBy Jamie BognerFlorida is known for flavor, and Orlando’s Broken Strings hits it right in that sweet spot. Yet founder and brewer Charles Frizzell doesn’t take a cynical approach—every beer is brewed to wow, from pastry stout and “soda sour” to triple-decocted Kölsch.
Video Tip: Knockout Hops with Enzymes Versus Dry HoppingBy J.C. HillAlvarado Street cofounder and brewing director J.C. Hill explains some sensory and technical differences between dry hopping and using knockout hops boosted by exogenous enzymes.
Recipe: Kane Barrel-Aged Imperial StoutBy Michael KaneCourtesy of Michael Kane, founder of Kane Brewing in Ocean, New Jersey, this imperial stout recipe meant for aging in a spirits barrel is based on their award-winning A Night to End All Dawns.
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Brewer’s Perspective: Barrel-Aging Stouts the Kane WayBy Michael KaneMichael Kane, founder of Kane Brewing, explains their patient and intentional approach to barrel-aging imperial stouts, including the award-winning A Night to End All Dawns—from selecting barrels to tasting and finishing.
Recipe: 5 Rabbit Ponche BarleywineBy Randy MosherNow, here’s a different sort of winter warmer. The fruits and spices are up to you (every abuela has her own ponche recipe). Warm it up, mix with nog, stick a red-hot poker in it … or just enjoy in a snifter by the fireside. ¡Feliz Navidad!
Recipe: Birds Fly South Saison is DeadThis recipe from South Carolina’s Birds Fly South—where rumors of saison’s death have been greatly exaggerated—borrows a couple of tricks from IPA for a hop-forward yet grounded saison.
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Birds Fly South Would Like to Remind You: Saison LivesBy Kate BernotSouth Carolina’s Birds Fly South is introducing new, more approachable beers while going from strength to strength on their mixed-fermentation and farmhouse-inspired ales. As it turns out, IPA and saison have a lot to learn from each other.
Recipe: This One Time In England Ordinary Cask BitterBy Josh WeikertThis English-style bitter recipe is quick to produce, tasty, and ideal for trying out cask ale at home.
Editor’s Picks: New from the Labs…By Joe StangeNutrients designed for for hard seltzer fermentation and a non-diastatic saison strain, for better brewing through chemistry.
Video Tip: Adding Knockout Hops and Aroma-Boosting Enzymes at Alvarado StreetBy J.C. HillJ.C. Hill explains the process that Alvarado Street Brewing follows in adding knockout hops and exogenous enzymes to its award-winning IPAs.
Brewing and Conditioning Cask Ale at Home, SimplifiedBy Josh WeikertYou don’t need tall tales or fancy firkins to brew, serve, and enjoy great cask ale at home. Josh Weikert lays out some simple, low-cost methods involving gear you probably already have.