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Paint the Town BrownBy Drew BeechumIt began as a striking reaction to industrial beer before fading into near-obscurity. Drew Beechum tells the tale of brown ale and makes the case for brewing up a big, malty hug.
Recipe: American Solera Pals Pale AleThis double-dry-hopped, hazy-juicy pale ale recipe from Tulsa’s American Solera is meant to be a showcase for whatever hops you want to try out and share with your pals.
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Make Your Brewery a Leader in QualityUpgrade your QA while dropping costs: Midwest Microbio’s beer-specific lab-testing system designed by brewers, for brewers, to ensure the highest quality at the lowest cost.
Video Tip: Ensuring a Cleaner, Healthier Hard Seltzer FermentationBy Chris ColbyChris Colby lays out specific suggestions for ensuring the clean fermentation of a sugar wash, from yeast-pitching rates and aeration to the surprisingly wide variety of yeast strains that can do the job.
Want to Get Away? Drink and Hike Your Way Across the Mountain Side of MarylandYou’re invited to join Allegany County’s Mountain Maryland Tap & Pour Tour, featuring farmhouse breweries, brewpubs, wineries, distilleries, and more—all in a beautifully scenic region far from the bustle.
Breakout Brewer: American SoleraBy Joe StangeTulsa’s American Solera began with a serious devotion to coolships and mixed fermentation. It has since leaned with abandon into hazy IPAs, big adjunct stouts, fruited foeder lagers, and ... pumpkin seltzer?
Recipe: Easy Hard CiderBy Josh AuneThis fairly straightforward home cider recipe makes use of saison yeast to ensure a complete fermentation, with many other variations possible.
Editors' Picks: Beer! A Love StoryBy Joe StangeWe missed traveling, we missed going to bars, and we missed going to the movies. We even missed traveling to bars to watch screenings of geeky beer-documentary movies that really don’t speak to anyone else except those of us who already love those things.
Recipe: Old Wagon Train American-Style BarleywineWhen it comes to barleywine, the American way is to balance all that rich malt and alcoholic warmth with a bracing dose of hops. Here’s a partial-mash extract recipe for one you can drink fresh or lay down for months.
Podcast Episode 192: Burke-Gilman Brewing is Your Friendly Neighborhood Alpha King WinnerBy Jamie BognerCofounder Kenneth Trease, head brewer Phil Pesheck, and brewer Julia Astrid Davis of Seattle’s Burke-Gilman discuss their calculated approach to hoppy beers, and how they extend their welcome by brewing and embracing diverse styles.
Food-Grade Lubricants: Keep Machines Running, Keep Your Beer SafeQuality food-grade lubricants are essential in a brewery for equipment maintenance, food safety, optimal production speed—and for peace of mind.
Video Tip: How to Ensure a Successful Hard Seltzer FermentationBy Chris ColbyYeast love to eat sugar, and a sugar wash has it—but unlike wort, it doesn’t have the nutrients that yeast need to grow. In this video tip, Chris Colby walks us through the necessary additions as well as the options on what yeast strain to use.