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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.
Divide & Conquer: Practice the Art of the “Splatch”By Joe StangeConsider the possibilities of split-batch brewing—to get twice the variety without a lot more work.
Podcast Episode 182: Sam Pecoraro of Von Ebert Writes the Beer Description Before the RecipeBy Jamie BognerFor Sam Pecoraro, head brewer of Von Ebert Brewing, articulating the idea of a new beer—flavors, aromas, mouthfeel, appearance—is the first step in writing a new recipe. Whether they’re brewing lager or IPA, it all starts with the written idea.
Cooking with Beer: Mac & Wayfinder Relapse IPA Cheese with Andouille SausageThis comforting recipe features a Craft Beer & Brewing Magazine® Beer of the Year (but you can sub in any bright, crisp, West Coast–style IPA or IPL).
Love Handles: Cambie Taphouse + Coffee Has the ViewsBy Kate BernotEarly hours, hearty food, and mountain views set this coffee/beer bar apart for students, locals, and visitors to Missoula.
Recipe: Vitamin Sea Double SummerOne of Vitamin Sea’s mainstays is Double Summer, a hazy-juicy double IPA powered by Cascade and Citra. It began as one of their first homebrew recipes; here’s a more recent iteration that you can use as your own launch point.
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Breakout Brewer: Vitamin Sea Builds Flavor Rocket ShipsBy Kate BernotIn Weymouth, Massachusetts, Vitamin Sea Brewing are tinkering with and launching trendy styles to flavorful new heights—and finding plenty of fans up for the ride.
Video Tip: Breaking Down the Flavor Elements of Beer and FoodBy Greg EngertBitter, sweet, sour, salty, spicy, fatty, umami... Knowing which basic flavors are in your beer can help you match it with a food that has similar flavors—or with one that has contrasting flavors. Greg Engert explains.
Recipe: De Ranke Guldenberg TripelBy Nino BacelleWhen the De Ranke brewery opened in 1994 as part of a new wave of Belgian microbreweries, its first beer was a beer inspired by Westmalle Tripel, Orval, and brewer Nino Bacelle’s love of hops.
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