VFqYujEAAJkrK77I
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.
Recipe: Smoky Grove LichtenhainerBy Josh WeikertLight, gently tart, and smoked—lichtenhainer is an unusual beer, yet surprisingly good for all seasons and one you’ll want to brew and enjoy often.
Podcast Episode 211: Central Standard’s Ian Crane and Nathan Jackel Create Big Flavor in Small Farmhouse BeersBy Jamie BognerFrom the rolling hills of Kansas, Central Standard has embarked on an ambitious program to explore everything from mixed-culture grisette to Norwegian-inspired farmhouse ales, including a range of styles brewed with kveik.
Video Tip: Clearing the Air on Oxygen MeasurementsThe differences between dissolved oxygen (DO), shaken DO, and total packaged oxygen (TPO) can cause confusion in the brewhouse. Russian River cofounder Vinnie Cilurzo and head lab technician Taylor Lane explain what they mean and when they matter.
Editors’ Picks: Kölsch & Kölsch-Style AlesHere are five of our favorite examples of this unassuming and elegant style, each managing ample character in addition to supreme balance and drinkability.
Recipe: Rip Current Hop Wine Quadruple IPAPushing IPA to its furthest physical limits requires close attention to fermentation and a lot of—well, a lot of everything. Thanks go to Paul Sangster and Rip Current Brewing for this unusual recipe.
Subscriber
Brewing Triple IPAs and Beyond: Battling Against NatureBy Drew BeechumBrewing a great higher-gravity IPA demands more from you than simply going bigger. The ingredients and their tendencies are all against you doing this and making it drinkable—but it can be done. Here’s your battle plan, based on advice from the pros.
Cooking with Sour Beer: Chicken Liver Pâté with Beer-Cherry CompoteYour favorite tart beer joins with cherries for a tangy compote, giving a bright lift to this hearty pâté.