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Does COVID Have You Short-Staffed? Here’s What You Can Do Next.The labor market is tight for taprooms, brewpubs, bars, and other hospitality businesses. With smart technology in your back pocket and a partner at your side, you will survive (and even thrive).
About Cherry Stout: Larry Bell’s Tribute to HomebrewersBy Joe StangeBrewed since 1988, Bell's founder Larry Bell has called Cherry Stout the complex “pinot noir” of his brewery’s range. Its origins, however, are far simpler: It all started at homebrew club meetings in Kalamazoo.
Video Tip: Get Creative with Farmhouse FermentationsIn this clip from his video course, Jester King’s Jeff Stuffings discusses the wide range of possibilities—pure cultures, bottle dregs, native yeasts, and more—when it comes to choosing yeast and/or bacteria to ferment your farmhouse-inspired beers.
Podcast Episode 202: Brandon Capps of New Image Brews Better IPAs Through ChemistryBy Jamie BognerAre you getting the most you can out of the hops you use? Could you get even more? Brandon Capps thinks so. He’s been exploring the limits and potential of brewing with extracted terpenes.
Make Some Brave Noise of Your OwnHomebrewers can join the Brave Noise collaboration for a safer, more inclusive beer industry by helping to keep the conversation going—and by brewing and sharing this light, juicy pale ale.
Portland, Maine’s Thirsty Pig Has Your Sausage By the SeaFrom our Love Handles files on beer bars we love: Near the harbor, this locus of Maine’s bustling brewing scene specializes in a variety of sausages paired with local beers.
Your Essential Guide to Lager DrinkwareBy Kevin KainSo, you’re a lagerhead. You’ve always got some pils, helles, and tmavý in the fridge, and you mail-ordered that one T-shirt from Halfway Crooks (if you know, you know). But do you have the drinkware to maximize your enjoyment of those classic styles?
Editors’ Picks: Berliner WeisseIs the future of Berliner weisse to be found in the past? These five mixed-fermentation versions offer a glimpse of what was and what remains possible.
Recipe: Pinthouse Electric Jellyfish 2021By Joe Mohrfeld“Electric Jellyfish is a hazy, Austin-style IPA, focusing on the juicy hop flavor and aroma from our favorite farmers while keeping the bitterness balanced and refreshing,” says Joe Mohrfeld, brewmaster at Pinthouse Pizza and Brewing in Austin.
Pick Six: Societe’s Doug Constantiner Opts for Accessible, Inexpensive & Incredibly DeliciousBy Jamie BognerFor the cofounder of San Diego’s Societe Brewing, beer should be flavorful, easy to find, inexpensive, and beautifully crafted. His six-pack neatly mirrors Societe’s focus, with Belgian inspiration and a nod to the dark, hoppy beers of Southern California.
Video Tip: Embracing Hops for Saisons & Table BeersJester King founder Jeff Stuffings explains their approach to hopping their rustic farmhouse ales, often choosing to embrace large quantities of low-alpha, spicy Noble hops. He also discusses aging hops on site for their more lambic-like beers.
Flavor Fever: Exploring Lager’s Outer LimitsBy Randy MosherLager is made at the cellular level—and at the cultural one. How far can you push lager—with different ingredients, fermentations, sensory profiles—until it becomes something else? Randy Mosher ponders the science, the traditions, and the pragmatism.