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Podcast Episode 201: Michael Messenie of Dutchess Ales Loves to Keep Ale RealBy Jamie BognerIt’s hard work to keep things simple, and this New York brewery proves that maxim with complex fermentations for their core beers and an ongoing focus on ales served on cask.
Cooking With Beer: ShakshukaTime for Sunday brunch with American pale ale. In this dish, a splash of beer adds brightness to the Mediterranean flavors of shakshuka.
Recipe: Wolf’s Ridge Clear Sky & DaybreakHere is a homebrew-scale recipe for Wolf’s Ridge Brewing’s foundational cream ale—Clear Sky—plus directions on how to take it further, to brew a beer inspired by their award-winning coffee vanilla cream ale, Daybreak.
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Breakout Brewer: Wolf’s RidgeBy Joe StangeAt Wolf’s Ridge in Columbus, Ohio, head brewer Chris Davison leads a flavor-forward beer program with roots in experimental homebrewing and a growing pile of accolades.
El Dorado®: The Story of How This Tropical Hop Made it in Your BeersJuicy, tropical El Dorado® has ridden a trajectory that parallels the craft-beer boom, going from strength to strength and earning a prized place in many of the world’s finest IPAs.
Video Tip: The Terroir of Water and its Impact on the Character of Farmhouse AlesTraditionally, farmhouse brewers were homebrewers—and when it comes to water, there’s a lot to be said for making the most of what you have to brew distinctive beers. Here, Jester King’s Jeff Stuffings explains the importance of well water to their ales.
Recipe: Weger Brothers American Bock 1909By Paul KaiserBased on notes taken by Paul Kaiser, who brewed at Weger Brothers in Philadelphia, here is a recipe for a bock lager in the early 20th-century American fashion.
America’s Founding Lagers: The Pre-Prohibition LandscapeThere were Munich-style dark lagers, American bocks, and paler, pilsner-like beers. Adjuncts abounded. Here, historian Michael Stein of the research firm Lost Lagers digs into the recipes and methods of the time.
Recipe: Mary Izett’s Kombucha—Boozy or NotBy Mary IzettReady to make some booch? This recipe comes courtesy of Mary Izett, co-owner of Fifth Hammer Brewing in New York and author of “Speed Brewing."
Cooking With Beer: Apple-Ricotta Pancakes with Pale-Ale Maple SyrupHere we celebrate American craft beer’s most important style (pale ale) with the most important meal of the weekend (brunch).
Podcast Episode 200: Ken Grossman of Sierra Nevada Is Obsessed with Innovation and QualityBy Jamie BognerSierra Nevada’s founder discusses the process of creative and technical innovation that drives the brewery today, as well as their fanatical, industry-leading approach to beer quality.
Part of Us: The Hops Direct StoryIt’s a love story, really—a deep love for family and hops. Is there anything better? The Puterbaugh’s would argue that there’s not.