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Recipe: Draught Beer 1912 Pre-War LagerBy Paul KaiserThis homebrew-scale recipe, based on brewer Paul Kaiser’s own notes, is for an authentic pre-war American lager with a high proportion of adjuncts.
Cooking With Sour Beer: Shrimp Salad in a JarFrom fresh catch to fridge favorite, this bright and flavorful warm-weather dish is a perfect foil for the refreshingly tart beer—your choice—with which it’s made.
Podcast Episode 205: Jeremy Grinkey of The Bruery Puts His Faith in the BlendBy Jamie BognerFor the director of brewing operations at California’s The Bruery, sensory evaluation is what drives decisions, and beers earn their shot at becoming bigger releases by working their way up the tiers.
Five on Five: Dark LagerWhile drinkability remains the supreme goal, the dark side of Planet Lager can offer richer delights than the brighter styles. Despite their more exotic look, they can also be surprisingly light and refreshing. Here are five top picks from the pros.
The Origins & Enduring Appeal of Founders KBSThe days of waiting in line in the hopes of getting some KBS are long gone—it’s year-round and fireside-ready, with new varietals on the way.
Full Video: Barrel-Aging & Blending Big Beers with Firestone WalkerBy Eric PonceIn this video course, Firestone Walker’s Eric Ponce shares advice and lays out the careful process behind the brewery’s barrel-aged and blended blockbusters such as Parabola and Anniversary Ale.
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The Threefold Path: Floodland’s Adam Paysse Shares Insight on Rearing Mixed CulturesBy Adam PaysseFloodland founder Adam Paysse shares his insights and perspective on collecting and nurturing mixed cultures for rustic, farmhouse-inspired beers.
Breakout Brewer: FloodlandBy Kate BernotAt Seattle’s Floodland Brewing, Adam Paysse pursues a singular vision: to make beers that reflect his preferences and ideals. Turns out, a lot of other people dig them, too.
Brewer’s Perspective: Okay, Seltzer, Let’s Get Real (Fruit)By Levi FunkLevi Funk of Untitled Art and Funk Factory Geuzeria discusses the challenges smaller breweries and homebrewers face in packing real-fruit flavors—safely—into their hard seltzers and other beverages.
Podcast Episode 204: For Julian Shrago of Beachwood Brewing, There Are No Additives, Only IngredientsBy Jamie BognerThe co-owner and brewmaster of the Southern California brewery shares strong opinions on developing beers where nothing is added and everything—from hops to coffee and spices—is considered a recipe ingredient.
Recipe: Counter Weight Fest BierFollowing the golden path of modern festbier, this homebrew-scale recipe is closely based on Counter Weight’s GABF gold medal winner.
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Oktoberfestbier: Brewing the World’s Most Famous Party LagerBy Joe StangeWhatever its strength, whatever its story, and whatever its color—amber or gold?—festbier ought to be drinkable in quantity. Here we dissect the diverging styles to find out what makes a great (Oktober)festbier tick.