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Myth vs. Science: A Practical View on Lager BrewingBy Sam TierneySam Tierney, head brewer at The Propagator—Firestone Walker’s innovation brewhouse in Venice, California—separates conventional wisdom from cool science when it comes to brewing great lager. Proper technique is the key.
The Causes and Effects of Hop Creep—and How to Prevent ItThe dry-hopping techniques often used for today’s IPAs can lead to spikes in diacetyl, attenuation, and other issues. Here are ways to avoid it—from different hopping methods to detailed quality control analysis.
Video Tip: Controlling the Variables for Aging Beer in Spirit BarrelsBy Eric PonceIt begins with a recipe designed for barrel-aging, and sourcing the best and freshest barrels possible. It continues with an understanding of how storage temperature affects flavor extraction. Firestone Walker’s Eric Ponce explains.
Recipe: PINTA Imperator Bałtycki Dry-HoppedBy Browar PINTAFrom Browar PINTA in Wieprz, Poland, this rich, big-bodied Baltic porter gets a long boil and tropical accents from dry hopping with Sabro and Strata.
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Podcast Episode 206: Shaun Berns of Phase Three Brewing Prefers the Pragmatic to the RomanticBy Jamie BognerThe cofounder and brewer for the suburban Chicago powerhouse of progressive styles makes coveted beers with a workmanlike, no-nonsense approach.
Brewing Hop-Forward Baltic Porter with Poland’s Browar PINTABy Joe StangeLike many Polish breweries, Browar PINTA embraces its country’s signature beer style—Baltic porter—with high-gravity gusto, going for hefty body and deep malt flavor. Lately, they’ve added a new dimension to these ponderous beasts: expressive dry hops.
Alberta’s Cilantro and Chive Is Worth the DetourAlberta, Canada, is an undersung hotbed of independent brewing. One of the best places to taste what the province has to offer has locations in Lacombe and Red Deer—a homey restaurant that takes locally grown beer as seriously as locally grown ingredients.
Recipe: Giant Peachtree Double IPABy Josh WeikertRemember double IPAs before they went all soft and hazy on us? This is one of those—bright and bitter, with plenty of oomph.
I Got Your Six: Brewing to Support VeteransBy Joe StangeIn northern Michigan near the shores of Lake Huron, an active-duty airman moonlights as a pro brewer at Alcona Brew Haus. They’re releasing a special beer to support veterans of Iraq and Afghanistan—and you can brew it, too.
Video Tip: Creating Barrel-Aged & Blended Cocktail-Inspired BeersBy Eric PonceFrom idea to grain to glass, Firestone Walker’s Eric Ponce underscores the creative potential of barrel-aging and blending by walking us through the development of Mezca-Limón, a strong ale inspired by mezcalita cocktails.
Recipe: Burial Our Hearts of RuinBy Burial BeerNorth Carolina’s Burial Beer calls this recipe a “mash-up of delightful keller-pils with dank West Coast IPA.”
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Embrace Hoppy Lager (By Whatever Name)By Drew BeechumAn American beer scene still dominated by IPA is enjoying a renaissance of small-scale lager brewing—the ground is fertile for combining the best of both. We don’t care what you call it—IPL, cold IPA, hoppy pilsner, whatever—as long as we get to drink it.