VFqYujEAAJkrK77I
Collaboration: Keeping It Social with the Brew ClubBy Drew BeechumBeer brings people together—but over the past year, many people couldn’t get together at all. How does a homebrew club “club” when the clubhouse is closed? Drew Beechum has a few solutions that could remain useful even after the pandemic.
Full Video: Practical Food & Beer Pairing with Greg EngertBy Greg EngertFrom flavor fundamentals that anyone can follow to specific matchups of beer styles and dishes, the Neighborhood Restaurant Group’s Greg Engert leads a master course on pairing great food with great beer.
All Access
Recipe: Bent Brewstillery Fi Dem Jamaican-Style StoutFrom Kristen England, grand master BJCP judge and head brewer at Bent Brewstillery in Roseville, Minnesota, comes this recipe inspired by Jamaica’s Dragon and other tropical stouts.
Podcast Episode 178: Altstadt Brewery’s Craig Rowan Can Taste the Hard Work in His BeerBy Jamie BognerThe head brewer for German-inspired Altstadt explains the process of dialing in their lagers on one of the most exquisitely built-out small breweries in North America.
The Popular Origins of Caribbean StoutIt may be counterintuitive, but strong, sweet, dark beers endure in some of the world’s hottest climates. In Jamaica, a low-cost folk drink helped to popularize it. Martyn Cornell tells the story.
Cooking With Beer: Dark Lager–Steamed Halibut in ParchmentCzech-style tmavé pivo adds depth to light and flaky fish in this recipe that highlights one of our Best 20 Beers in 2020—pFriem Czech Dark Lager.
Breakout Brewer: Grains of WrathBy Joe StangeOn the edges of Portland, Oregon, and the country’s most demanding beer scene, Grains of Wrath is turning heads and earning respect with bright West Coast IPAs and award-winning lagers.
Recipe: Burnt City Kveik Minded Hazy IPABy Ben SallerWhen following this recipe based on a kveik-fermented IPA from Chicago’s Burnt City Brewing, don’t leave out the most crucial step: the gjærkauk, i.e., screaming loudly while pitching the yeast, to scare the ghosts away.
Versatile Kveik for the Modern BrewerBy Ben SallerBen Saller, head brewer and cofounder of Burnt City Brewing in Chicago, has used kveik to ferment a range of styles. Here he explains its flexibility, while also keeping its traditional origins firmly in mind.
Recipe: Extract the Juice, Then Drink the BeerHere is an easy-to-brew, extract-based juicy IPA best consumed fresh.
No Rests for the Wicked: Juicy Goodness, Extract-BrewedIn this edition of No Rests for the Wicked—where we aim to extract the most character from extract brewing—Jester Goldman turns his attention toward hazy IPAs as juicy as anything brewed all-grain.
Podcast Episode 177: St. Elmo’s Bryan Winslow Embraces the “Aha” MomentBy Jamie BognerFor St. Elmo Brewing in Austin, Texas, great beer is as much about what you don’t perceive as what you do. From their crowd-pleasing Kölsch-style ale to hazy IPAs brewed with the same yeast—and even hard seltzers—the goal is seamless integration.