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Breakout Brewer: Weathered SoulsBy Kate BernotAt Weathered Souls Brewing, Marcus Baskerville is on a mission to earn San Antonio beer a national reputation—and to help change the industry’s relationship with Black brewers and drinkers.
Podcast Episode 169: Fair Isle’s Andrew Pogue and Nick Pauley Push the Farmhouse Paradigm with Mixed Cultures, Foraged Ingredients, and Creative GrainsBy Jamie BognerSeattle’s Fair Isle is a newcomer to the world of mixed-culture brewing, but it’s made its mark with tightly executed saisons that nod to history while exploring the potential of grains and ingredients native to the Pacific Northwest.
Recipe: You’re Not Irish Red AleBy Josh WeikertYou don’t have to be Irish to make a great Irish red. Here's Josh Weikert's recipe for an easy-drinking red ale.
Editors’ Picks: Hard SeltzerHere are a few standouts from the rapidly evolving world of fruit-forward fermented beverages.
Video Tip: How to Properly Pour a WeissbierBy Ro GuenzelThe composition of a Bavarian-style weissbier guarantees ample, sturdy foam—if brewed well. Bluejacket head brewer Ro Guenzel demonstrates the traditional pouring technique into a typical weissbier glass.
Podcast Episode 168: Andrew Bell of Radiant Beer Opens Up on Ingredient Successes and FailuresBy Jamie BognerWhile heading the innovation side of The Bruery, Andrew Bell developed as many as 300 different recipes per year. Now, as director of brewing for newly opened Radiant Beer, he’s building a new brewery identity from the ground up.
Love Handles: The Brick Store of Decatur, GeorgiaBy Ale SharptonFrom our Love Handles department featuring top beer bars around the world, here is an ambitious, atmospheric must-do for any beer enthusiast visiting the Atlanta area. (Speaking of ambitious—here’s to sketching out those post-pandemic travel plans.)
Craft Malt: Choose Your TerroirBy Joe StangeThese craft maltsters from across the country work with online retailers, making it possible for homebrewers to have a wide variety of unique malts sent straight to their doorsteps.
Recipe: Private Press Base Imperial StoutBy Brad ClarkAt his Private Press blendery in Santa Cruz, California, Brad Clark specializes in barrel-aging high-gravity stouts and barleywines. Here is a homebrew-scale recipe for a big-bodied Private Press imperial stout meant for barrel-aging and blending.
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Bulk Up! Building Beers with Bigger BodyBy Brad ClarkBrad Clark, founder of Private Press Brewing in Santa Cruz, California, gained notoriety for his big stouts while head brewer at Jackie O’s in Ohio. Here, he discusses his approach to bodybuilding for those beefy black beers.
Recipe: Modular Craft SeltzerBy Josh WeikertHere’s a basic recipe for homebrewed hard seltzer—a blank canvas for an infinite variety of flavorings.
Hard Seltzer: We Can Do This the Easy Way, or We Can Do It the Hard WayBy Josh WeikertHard seltzer isn’t hard to make—unless you want to do it well. Like all the pro brewers across the country who went from turning up their noses at the stuff to embracing its popularity, you too can do the same crowd-pleasing 180° in your home brewery.