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Video Tip: What to Know About Bottle Conditioning Your Mixed-Fermentation AlesTime is a precious ingredient, even after packaging. Jester King founder Jeff Stuffings lays out some key considerations for bottling and conditioning your rustic, mixed-fermentation beers.
Podcast Episode 203: Sam Tierney of Firestone Walker Takes the Dynamic Approach to FlavorBy Jamie BognerFirestone Walker’s Propagator brewhouse manager discusses the R&D process for popular beer families such as Luponic Distortion and Mind Haze, as they follow the path of subtle but continual evolution.
Brewing Naked Beer: Kölsch-Style Ale, the pFriem WayBy Josh PfriemJosh Pfriem, brewmaster and cofounder of pFriem Family Brewers in Hood River, Oregon, breaks down their approach to Kölsch-Style Ale—an exercise in precision and a gold-medal winner at last year’s Great American Beer Festival.
Kölsch: Öh, You’ll Have AnotherBy Jeff AlworthFar from ordinary, the unassuming Kölsch is a unique beer with its own history and an identity firmly rooted in its city and rituals. Jeff Alworth has the story, with a fresh glass and a tick for your deckel.
Recipe: Duel Master Black IPABy Josh WeikertThis throwback American black ale goes for ample hops and rich malt, without overdoing it on the roast.
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?