VFqYujEAAJkrK77I
Podcast Episode 184: Annie Johnson Embraces the Homebrewer’s Sense of ExplorationBy Jamie BognerAnnie Johnson has worked professionally in brewing, but she never gave up homebrewing or enjoying the adventure that comes with it—from reverse-engineering historical recipes to improving her brewing by becoming a beer judge.
Editors’ Picks: DoppelbockThe best doppelbocks eschew excessive sweetness and embrace balance—despite offering deep malt complexity and festive, brain-tickling strength. Here are five we love.
Recipe: Mitten Winds IPABy Drew BeechumThis is an ideal recipe for trying out the cold-and-short method of dry hopping—in this iteration, with fruity Michigan-grown Chinook, but you can sub in whatever hops you want to test.
Rethinking Dry Hops: Quicker, Colder … and Better?By Drew BeechumMany of us these days seem to dry hop like that old joke about voting—early and often. Drew Beechum makes the counterintuitive case for the “cold-and-short” method.
Firestone Walker Is Brewing for TomorrowAfter 25 years, the California brewery’s sights remain fixed on the future.
Style School: The Hallowed Comforts of DoppelbockBy Jeff AlworthMonkish hospitality and devotion gave way to modern commercialism over a few centuries, but this Bavarian product that evolved along the way still has the power to nourish and amaze.
No (Car)boys Allowed!By Josh WeikertWant to further simplify your homebrewing? Consider ditching those plastic and glass fermentors, and instead try fermenting in your corny kegs.
Recipe: Forks in the Road Loral Saison/LagerBy Joe StangeHere’s an example of split-batch brewing, with a batch that diverges post-boil to become both a hoppy lager and a saison. It's also a SMASH brew—single malt, single hop—leaning into German pilsner and lovely, lemony Loral.
Simplify Your Brew Day: How to Chill Out and Stop ChillingBy Josh WeikertDo you need to immediately chill your wort and pitch right after the boil? Not really. Josh Weikert explains the ease and simplicity of no-chill brewing.
Podcast Episode 183: For Bobby Kros of Kros Strain, Innovation and Tradition Go Hand in HandBy Jamie BognerIn 2018, after being open barely a year, Kros Strain took home silver in the brand-new hazy/juicy IPA category at GABF, establishing a reputation they’ve been working to expand and develop ever since.
Recipe: Tannery Run Fire Book Master Festbier/Black-Tea DubbelBy Tim BrownTo show what’s possible with “splatch” or split-batch brewing, Tannery Run head brewer Tim Brown shares this recipe for a brew that divides immediately after the boil to walk the divergent paths of a festbier lager and a tea-infused Belgian-style dubbel.
Video Tip: Going for that Food-and-Beer GestaltBy Greg EngertOnce you adopt some basic rules of thumb about flavor compatibility and intensity, you can start drilling down into which beer styles tend to work best with specific dishes—making a sensory experience greater than the sum of its parts.