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Recipe: Beachwood Amalgam-ish IPABy Drew BeechumBased on discussions with Julian Shrago, co-owner and brewmaster of Beachwood Brewing in Long Beach, California, here’s a homebrew-scale recipe for something Amalgamator-like—snappy, brisk, and brimming with Mosaic hops.
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The Accelerating Dialectic of IPABy Drew BeechumMore juice, but with more bite—East Coast and West Coast are synthesizing, again, right before our eyes. How did we get here? And what’s next? Drew Beechum walks us through IPA’s battles and evolutions.
Podcast Episode 165: Bret Kollman Baker of Urban Artifact is Fastidious About Quick-Soured BeersBy Jamie BognerQuick- or kettle-soured beers don’t get the credit they’re due from certain quarters of the brewing world. Urban Artifact’s Brett Kollman Baker makes a solid case for brewing them with focus, intentionality, and a rare level of granularity.
Cooking with Beer: Banana Stout Cake with Chocolate Stout FrostingCooking with the big, bold flavors of stouts requires a thoughtful approach, but the flavor potential is enormous. This recipe explores the savory and sweet potential of this favorite dark family of styles.
Crambambull: Don’t Knock the NogBy Joe StangeBeernog is more than a way to lighten up a heavy traditional drink. It’s a hook that can lure more people into the indulgent joy of fresh eggnog—and variations abound.
Wassailing Through the HolidaysBy Randy MosherTo warm the cockles of our hearts with beery libations—hot or cool, spiced or not, with or without an extra shot of Christmas spirits—Randy Mosher is here with a red-hot poker and lines of verse.
Five on Five: Brewers Pick Their Favorite IPAsFew styles have evolved faster than IPA. In this era of softness, haze, and rethought, fruit-forward West Coast iterations, what beers do brewers themselves like to drink? We asked five for their faves.
Beer Bars We Love in Richmond, Antwerp, & OlympiaBy Beth DemmonIn this edition of Love Handles—where we put the spotlight on the world's great beer bars—we check out The Cask in Richmond, Virginia; the Ware Jacob in Antwerp, Belgium; and the Eastside Club Tavern in Olympia, Washington.
Recipe: Andreas Krennmair’s Traditional 1870s Vienna LagerAdapted from Krennmair’s book on Vienna Lager, this recipe is based on historic specifications and brewing-process descriptions from the 1870s and 1880s. (Did somebody say decoction?)
Maine Beer Company Is Powered by the SunBrewing is a tremendous consumer of energy. By maximizing its solar arrays and participating in community solar programs, Maine Beer Company is taking environmental stewardship seriously—and it's a model that other breweries could follow.
Video Tip: Kettle-Souring for Evocative BeersAslin Beer cofounder Andrew Kelley walks us step-by-step through the brewery's kettle-souring process, from grist composition to adjusting the pH depending on fruit or other ingredients.
Breakside’s Ben Edmunds Picks a Sixer of Heady NostalgiaBy Jamie BognerFor Ben Edmunds of Breakside Brewery in Portland, Oregon, those early beer infatuations were strong and malty. For his dream six-pack, Edmunds reaches back into fond memories to select the ones that broadened his idea of what beer could be.