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Recipe: Von Steuben’s Colonial Stock AleBy Josh WeikertWith the Continental Army at Valley Forge in mind, Josh Weikert brews this historically reimagined stock ale with molasses, spruce tips, and a portion of smoked malt.
Podcast Episode 194: Ryan Crisp of Alesmith is Wired on Coffee StoutBy Jamie BognerRyan Crisp, Alesmith’s director of brewing operations, shares the behind-the-scenes design and technique that make their Speedway imperial coffee stout so iconic.
Recipe: Brussels Beer Project BabyloneBy Joe StangeThis “bread IPA,” with a profile like a big, bitter British ESB, gets extra character and body from the addition of crusty, unsold loaves from Brussels supermarkets—promoting a less wasteful economy while suggesting new avenues for flavor experimentation.
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Quality Control is Critical to the Success of Craft BrewingThe growing importance of packaging calls for greater attention to quality control, to ensure that customers are getting the best possible beer.
Gearhead: Outside the Beer Box: New Solutions, for the New SolutionsThe rising interest in hard seltzer and other not-so-beery beverages has led to new looks at existing gear in the brewhouse—as well as investments in equipment or partnerships that could have wider benefits.
Video Tip: Fermenting to the Finish Line with Hard SeltzerBy Chris ColbyIf your hard seltzer fermentation gets sluggish toward the end, there are things you can do—such as check and adjust pH—and there are things you shouldn’t do. Chris Colby explains.
Podcast Episode 193: Adam Cieslak of Maplewood Puts a Gentle Spin on Classic StylesBy Jamie BognerWhile Chicago’s Maplewood brews their share of hazy IPAs and pastry stouts, it’s their nuanced take on classics such as American pale ale and oatmeal stout that truly set them apart.
Special Ingredient: Brewing with BreadBy Joe StangeDon’t let that extra loaf go to waste—try throwing it into your mash tun. Here, Sam Fleet of Brussels Beer Project breaks down the unexpected benefits of brewing with bread.
Brewer’s Perspective: De Garde’s Trevor Rogers Preaches Patience and Sense of PlacePatience! Trevor Rogers, cofounder of de Garde Brewing in Tillamook, Oregon, muses on the unique expression and slow work of spontaneous fermentation.
Recipe: Sternwiese Dortmunder ExportBy Josh WeikertReady to brew the Cadillac of pale lagers? This recipe has a straightforward infusion mash but gets some extra richness from layers of Munich and Vienna malts.
Heading for Shelter (with Lager) at the Roost in Washington, D.C.By Joe StangeFrom our Love Handles series on beer bars we love, this session-focused, lager-loving pub inside a modern food hall features highly trained beer service and a range of culinary options.
Recipe: Russian River Janet’s Brown AleThis recipe is based on notes from Russian River’s Vinnie Cilurzo, who shared details from his most recent commercial-scale iteration of the late Mike “Tasty” McDole’s famous homebrew recipe.