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Podcast Episode 181: Jeff Wiederkehr of Burning Beard Believes Authenticity is the Best PolicyBy Jamie BognerOn the industrial eastern edge of San Diego County, a group of self-described delinquents have embraced a bit of SoCal outlaw culture with Burning Beard Brewing. The secret sauce? Being authentic and embracing fun, while painstakingly improving everything.
Brewing a Hoppier Belgian Tripel with De RankeBy Joe StangeOne of Belgium’s most distinctive tripels leans in a more bitter, aromatic direction. Inspired by Orval as much as Westmalle, De Ranke Guldenberg is a contemporary classic. Here, Joe Stange speaks with cofounder Nino Bacelle about its origins and makings.
When Homebrewers Go Big: The Case for Buying in BulkBy Josh WeikertStill buying only what you need for that next batch? Josh Weikert makes the case for building a library of ingredients, where it’s not just about quality, it’s about quantity.
Recipe: White Elm FluffaluffagusWant to get messy with marshmallow? This hefty imperial stout recipe from White Elm Brewing in Lincoln, Nebraska, includes marshmallows in the kettle and coconut toasties in the fermentor.
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Video Tip: Knowing the Narratives of Beer & FoodBy Greg EngertWe often drink beers out of context, not thinking about their stories, backgrounds, or what dishes might be best enjoyed with them. As Greg Engert explains, knowing that context and explaining it can increase our enjoyment when beer and food come together.
Special Ingredient: MarshmallowBy Joe StangeThe rise of dessert stouts has included no small number of marshmallow beers, with the potential to evoke childhood memories of fireside treats. So, how do you brew with marshmallows—and is it even worth the mess?
Recipe: Schwarzwald SchwarzbierBy Josh WeikertWith this fresh recipe from his Make Your Best series, Josh Weikert goes for relatively restrained roast in this dark lager—and you can tinker with it from there.
Editors’ Picks: Belgian TripelGolden-blond with a lithe body, lively mouthfeel, resilient foam, and sneaky strength—equally at home on the dinner table or next to your easy chair—here are a few of our favorite tripels.
Podcast Episode 180: Seventh Son’s Collin Castore and Colin Vent Balance the Normal with the WeirdBy Jamie BognerThe brewers at Seventh Son in Columbus, Ohio, balance their focus on constantly improving their core “normal beers for normal customers” with their desire to apply culinary creativity to their brewing.
Pick 6: Yvan De Baets of Brasserie de la Senne Is Under the InfluenceBrewers don’t develop their tastes and skills in a vacuum; they’re affected by others, both before and during their careers. Here, Yvan De Baets of Brasserie de la Senne in Brussels chooses his pack and defends it (and wishes he could pick more than six).
These Key Point-of-Sale Insights Will Improve Your Guests’ Experience (and the Bottom Line)Having the right data will help you to make the best decisions for your business. Here are the top seven reports that can inform your choices and increase success.
Video Tip: How Beer Can Elevate What We EatBy Greg EngertBeer has all sorts of advantages when it comes to pairing with food at the table—whether it’s a delicate session beer, something with more malt heft, or another example from the diverse array of aromas, flavors, and textures that beer can provide.