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Schell’s Jace Marti Goes All-In on Authentic Berliner WeisseBy Jace MartiAt Minnesota’s August Schell Brewing, Jace Marti brews authentic, mixed-fermentation, Berliner-style weissbier. Here is some context on the style and details on Schell’s methods, including lots on Brett and those beautiful cypress tanks.
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Podcast Episode 175: Kevin Davey of Wayfinder Sets the Record Straight on “Cold IPA”By Jamie BognerThe head brewer at Wayfinder in Portland, Oregon, discusses their unique approach to making “wester than West Coast” IPAs with rice in the grist, warm-fermented lager yeast, and a kräusening process.
Hop Oils: Innovated for Beer—and BeyondBrewing smarter while diversifying the portfolio is the bottom line for most brewers, and hop oils are the perfect tool for that approach. Here’s why.
Video Tip: Stand on the Shoulders of GiantsStudy the classics, and use the best ingredients and equipment you can. One secret to making great beer is knowing that others have done the hard work for us—from the brewers who came before us to the farmers who produce our raw materials.
Recipe: Beachwood American Black AleJulian Shrago, cofounder and brewmaster of Beachwood BBQ & Brewing in Huntington Beach, California, shares this homebrew recipe for a hoppy dark IPA similar to their award-winning Beachwood Hoppa Emeritus.
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Brew It Dark & Hoppy: The Balancing ActBy Josh WeikertDark malts and ample hops intersect at a risky but rewarding flavor zone where few brewers dare to tread with regularity. Here we dig into recipe choices for distinctive, hop-forward black beers that avoid the pitfalls.
Recipe: Iron Dice American AmberBy Josh WeikertIn a world where nearly everything seems to be a pale and/or juicy IPA, here is a welcome change of pace: a depth of fun malt and hop flavors, patently American without being one-note citrus-driven.
Five Stouts Beloved by the ProsStouts are intrinsically tied to craft’s beyond-the-mainstream appeal. From dry and sweet sessionable stouts to big barrel-aged ones and adjunct-laden “dessert” stouts, there’s something for every kind of drinker. But which do brewers themselves love?
Podcast Episode 174: Live Oak Turns Back the Clock with Historical Lagers and Smoked BeersBy Jamie BognerDusan Kwiatkowski, head brewer at Austin lager stalwart Live Oak, shares the brewery’s philosophy and technical approach to historical styles such as their Pre-War Pils, Grodziskie, and more.
Recipe: Randy Mosher’s Black Ice StoutBy Randy MosherThis smooth-drinking, medium-duty stout takes advantage of the cold-brew method for using black and caramel malts.
Video Tip: Think of Your Beer as a PhotographLongtime Port City brewmaster Jonathan Reeves explains the parallels between brewing and photography—and how those processes can always be improved in the ongoing project to make people happy.
Recipe: Dyrvedal-Style VossaølBy Joe StangeThis recipe is based on the strong heimabrygg—or boiled ale—homebrewed in the Dyrvedalen valley of Norway’s Voss region. It includes juniper branches, a long boil, and warm fermentation with the increasingly available Voss kveik.