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Brewing with Kveik: What Have We Learned So Far?By Joe StangeThe world’s brewers have had a few years now to play with the unusual, high-performing, previously little-known heirloom yeasts from Norway. So, what have we learned about what they can do?
Editors’ Picks: New Ingredients to TryBy Joe StangeA year without trade shows didn’t stop suppliers from bringing new malts and hops to market. Here we run down some of the most promising new varieties to try in our own breweries (starting with a couple that we’ve already taken for a spin).
Recipe: Perennial Take 10 Imperial StoutBy Chris KinastThis homebrew recipe is based on Perennial’s dessert-stout riff on a sweet-and-salty pretzel-stuffed chocolate bar.
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Podcast 173: Marcus Baskerville of Weathered Souls Brews Beautiful StoutsBy Jamie BognerThe cofounder of Weathered Souls and creator of the Black is Beautiful initiative discusses his thoughtful approach to crafting stouts that both express his viewpoint and appeal to his own palate.
Full Video: Award-Winning Beer Quality with Jonathan ReevesNorthern Virginia’s Port City Brewing has been a perennial GABF medal-winner since its founding a decade ago. In this video course, Jonathan Reeves shares his top-to-bottom approach to ensuring technical excellence in the brewing program.
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Gearhead: Monster Mashes & Tuns of FunAs brewers pursue ever higher gravities for richer, stronger, thicker stouts, something immediately becomes clear: Most breweries weren’t made for this. Here’s a closer look at how breweries are adjusting for huge grists, long boils, and viscous beers.
Special Ingredient: PretzelsBy Joe StangeYou munch on a pretzel, you take a gulp. It’s obvious: Pretzels have always made beer taste better. So why not just add them directly?
Recipe: Blind Pig Inaugural AleCourtesy of Russian River’s Vinnie Cilurzo, this recipe aims to replicate the first beer he brewed at Blind Pig in 1994—and what is regarded to be the first commercially brewed double IPA.
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Podcast Episode 172: Zack Adams of Fox Farm Takes an Iterative But Exacting Approach to Traditional StylesBy Jamie BognerFox Farm makes IPAs, yes, but an equally important part of their program is exploring brewing traditions—from tightly constructed lagers to thoughtfully executed English-style ales, Belgian-style farmhouse ales, and more.
Anchorage’s Gabe Fletcher Picks an Elegant & Quirky Six-PackAnchorage Brewing founder Gabe Fletcher has built a national cult following by brewing niche styles with studious attention to detail. In this edition of Pick 6, his selections reflect thoughtful approaches that have influenced his own.
Beyond ‘Roasty’: The Surprising Psychology of StoutBy Randy MosherWe are visual creatures—but color is deceptive. Randy Mosher, author of Tasting Beer, shares insights to help us widen our stout vocabulary.
Recipe: American Throwback Cream AleBy Jeff AlworthInspired by tantalizing descriptions of cream ale from the early 20th century, this recipe combines ideas from both the pre- and post-Prohibition eras—including corn in the grist, dry hopping, and above-average strength.