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Flavor Fever: The Elements of FunkBy Randy MosherSour and wild beers exist on a complex plane of myriad flavors and aromas produced by bacteria, yeast, ingredients, and by-products. Randy Mosher breaks down the building blocks of what we sense, to help us identify what we enjoy.
Brewer’s Perspective: A Life Beneath the CobwebsBy Jean Van RoyJean Van Roy, head brewer at Brasserie Cantillon in Brussels and heir to a 120-year-old lambic-brewing legacy, discusses his emotional approach and connection to spontaneously fermented beer—and his view on the new wave inspired by traditional methods.
Video Tip: How to Steep Adjuncts—Cacao, Coconut, Coffee, Fruit, & Vanilla—in Beautiful Imperial StoutsIn this clip from his video course, Weathered Souls head brewer and cofounder Marcus Baskerville digs into adjunct techniques for Black Is Beautiful and other rich imperial stouts—including contact times for various ingredients.
Podcast Episode 187: Chuckanut’s Mari and Will Kemper Approach Lagers with Scientific Precision and Creative SparkBy Jamie BognerYears before craft lager became trendy, Washington state’s Chuckanut was the little lager brewery that could. Here, the Kempers discuss the best ways to tightly control lager brewing on a small scale for highest quality.
Recipe: Bohemian Night Czech-Style Dark LagerBy Josh WeikertFrom his Make Your Best series on dialing in various beer styles, here is Josh Weikert’s recipe for a Czech-style dark lager—a session-strength lager with layers of malt flavor and spicy hop character.
Recipe: Halfway Crooks Kelvin Smoked Helles“Kelvin is one of our favorite beers,” says Shawn Bainbridge, cofounder of Halfway Crooks. He describes the beer as “a happy place” for the “finest German hops and smoked malt.”
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Halfway Crooks Get Atlanta Hyped About Lager (Lager, Lager, Lager)By Kate BernotWith dogged attention to detail, Halfway Crooks in Atlanta are surviving and thriving by playing the long game: “You have a beer at night and then wake up the next morning and go full force again.”
Podcast Episode 186: Matt Katase of Brew Gentlemen Has a Bridge to Sell YouBy Jamie BognerLess is more for Pennsylvania’s Brew Gentlemen, but don’t let that minimalist philosophy fool you—they may have started young, but they’re committed to staying connected to craft beer’s history while playing in the evolving trends of today.
BoxPop Brewpub Containers: A Party in a BoxThree brewers share how a custom shipping container helped grow their business.
Pick 6: The Rare Barrel’s Jay Goodwin Chooses All the PilsnersBy Jamie BognerSour beer may be the primary focus for Jay Goodwin, cofounder of The Rare Barrel, but—like most brewers—his taste isn’t limited to a single style. For his Pick 6, Jay pushes out of his brewing comfort zone to focus on a genre he loves: pilsner.
Video Tip: Flavoring Stouts with Adjuncts After FermentationYour stout may be fermented, but the fun isn’t done. Marcus Baskerville of Weathered Souls in San Antonio breaks down some favorite adjuncts for flavoring, including coffee, cacao, and coconut in various forms—along with tips on how much and for how long.
Recipe: Der Teufel Belgian-Style Golden Strong AleBy Josh WeikertFrom his Make Your Best series, here is Josh Weikert’s recipe for a Belgian-style strong golden ale inspired by the devilish archetype.