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Quaffle-Bock: Brewing a More “Süffig” Doppelbock with Urban ChestnutBy Joe StangeFor advice on brewing a great doppelbock, we turned to an experienced Bavarian brewer: Florian Kuplent, cofounder and brewmaster of Urban Chestnut in St. Louis and the Hallertau.
Back to the Future: The Boil Rumble Takes Melvin Brewing Full CircleMelvin’s Boil Rumble competition—organized this year in cooperation with Craft Beer & Brewing—has roots in a passion for homebrewing and the brewery’s DNA as a 20-gallon kitchen startup.
Full Video: Brewing Black Is Beautiful Imperial Stout with Weathered SoulsMarcus Baskerville, cofounder and head brewer of Weathered Souls in San Antonio, lays out his top-to-bottom approach to brewing big but balanced imperial stouts—including the history-making Black Is Beautiful.
ProBrew’s ProCarb Systems Make Tiny Bubbles for Giant ResultsHere’s how science, technology, and the need for stable beer transformed the carbonation game.
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.