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Belgian Tripel: The Golden Glow of ModernityBy Jeff AlworthA 20th-century invention made famous by monks, this strong but elegant ale of hospitality is built from the simplest of ingredients—yet it’s among the most challenging to brew well. Jeff Alworth explains its origins and context.
Gearhead: The Brewer’s ToolboxIn this edition of Gearhead, John M. Verive zooms in on the arsenal of less specialized, more humdrum (and often more beloved) tools that brewers use every day.
Love Handles: The Avenue Pub of New OrleansBy Beth DemmonThis welcome respite from French Quarter debauchery boasts an impressive selection of beers and whiskeys.
Podcast Episode 179: Chris Davison of Wolf’s Ridge Still Tinkers Like a HomebrewerBy Jamie BognerOhio’s Wolf’s Ridge Brewing took home GABF medals two years in a row, then its Double Chocolate Rum Barrel Dire Wolf made our Best 20 Beers in 2020. In this episode, head brewer Chris Davison digs into barrel-aging, unusual coffee beer, and much more.
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.
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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.