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Versatile Kveik for the Modern BrewerBy Ben SallerBen Saller, head brewer and cofounder of Burnt City Brewing in Chicago, has used kveik to ferment a range of styles. Here he explains its flexibility, while also keeping its traditional origins firmly in mind.
Recipe: Extract the Juice, Then Drink the BeerHere is an easy-to-brew, extract-based juicy IPA best consumed fresh.
No Rests for the Wicked: Juicy Goodness, Extract-BrewedIn this edition of No Rests for the Wicked—where we aim to extract the most character from extract brewing—Jester Goldman turns his attention toward hazy IPAs as juicy as anything brewed all-grain.
Podcast Episode 177: St. Elmo’s Bryan Winslow Embraces the “Aha” MomentBy Jamie BognerFor St. Elmo Brewing in Austin, Texas, great beer is as much about what you don’t perceive as what you do. From their crowd-pleasing Kölsch-style ale to hazy IPAs brewed with the same yeast—and even hard seltzers—the goal is seamless integration.
Love Handles: The Muted Horn of BerlinBy Joe StangeThis elegant but cozy neighborhood bar's star-studded beer selection has made it a destination for European geeks and wayfarers.
Recipe: Burning Beard In Praise of BacchusHere is a homebrew-scale recipe for Burning Beard’s spontaneously fermented lambic-style beer. Including a turbid mash schedule and long boil, it’s inspired by the traditional methods followed by Belgian lambic brewers.
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Breakout Brewer: Burning Beard Colors Outside the LinesBy Beth DemmonLike the punk-rock pioneers who inspire them, Burning Beard rejects standard operating procedure and embraces a unique set of values that have helped to set them apart from the crowded San Diego beer scene.
Video Tip: The Overarching Importance of Water and pHThe pH of wort affects flavor, clarity, hop utilization, and more. Longtime Port City head brewer Jonathan Reeves explains why water and pH adjustment—and measuring it at different steps in the brewing process—is a key to brewing consistently great beer.
Simple Draft Line Cleaning for HomebrewersBy Joe StangeNeil Witte, a Master Cicerone and founder of the TapStar draft quality certification for bars and taprooms, explains the basics that homebrewers need to know to keep their tap lines clean for the best possible beer.
Podcast Episode 176: The Austin Beer Garden Brewery Is Committed to All the Little Things that Make Great LagersBy Jamie BognerSwifty Peters and Amos Lowe collectively spent decades honing great craft lagers, long before they were trendy. In this episode, they discuss their unwavering commitment to making award-winning lager exactly the way they want it.
Editors’ Picks: Drink Beer, Do GoodBy Joe StangeOpen-source collaborations such as All Together IPA and Black is Beautiful, meant to raise funds and awareness for specific causes, were among the brighter highlights of an otherwise challenging 2020.
Editors’ Picks: Cream AleThe bright and lively nature of this hybrid style makes it the perfect choice as an American alternative to European lagers. While the name can be more sleight-of-hand than literal, that won’t stop us from recommending five we love.