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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.
Editors’ Picks: Low-Calorie IPAsHere are five flavor- and aroma-forward IPAs that scratch the hops itch without loading up on calories.
The Smooth-Drinking Gimmickry of Cream AleBy Jeff AlworthIn this edition of Style School, Jeff Alworth explains how an American heirloom style began as a marketing creation of the Industrial Age—and where today’s more playful breweries have run with it.
Podcast Episode 171: Firestone Walker’s Matt Brynildson is Relentless in Pursuit of QualityBy Jamie BognerThe force behind so many now-classic Firestone Walker beers has won just about all there is to win in the world of brewing, but Matt Brynildson isn’t resting. The brewmaster is constantly looking for new ways to build quality and character into every beer.
Editors’ Picks: Beer-Washed CheesesBy Jamie BognerThere are times when two of our favorite things in the world collide in a kind of delicious gestalt, greater than the sum of its parts—so it is with beer-washed cheeses. Here are three that we love.
Brewer’s Perspective: Brewing Slightly Mighty Low-Cal IPASam Calagione, founder of Dogfish Head, on the difficulty of nailing down a winning low-cal IPA.
The Curious Case of Belgian StoutBelgian stout has its own special history and a distinctive strut. What sets it apart? Breandán Kearney, award-winning beer writer and a brewer at Siphon in West Flanders, reports from Belgium.
A Guide to Adding (or Expanding) a Canning LineFrom the craft-beverage-focused supplier American Canning, here are the questions that every brewery looking to add or grow a canning operation needs to consider.
Video Tip: Why Open Fermentation Is Key to Brewing Great WeissbierBy Ro GuenzelAt Bluejacket, head brewer Ro Guenzel and his team follow the example of the Bavarians and use shallow, open fermentors to get the aromatic expression they want from their weissbier. Here, Guenzel explains the dynamics of how it works and why it matters.
Brewer’s Perspective: Brewing a Light-Hearted Low-Cal IPABy Andy FarrellAndy Farrell, brewing innovation manager at Bell’s Brewery, talks about the tinkering and process behind developing Light Hearted Ale, the company’s highest-profile new release in years.
Recipe: American Old Guard StoutBy Drew BeechumHere is Drew Beechum’s homebrewed take the legacy of the American stout—largely kept alive these days by our old-guard craft breweries.
Whatever Happened to the American Stout?By Drew BeechumAmerican stout’s unlikely combination of roasted malt and American hops launched a movement and converted many a drinker. So, where the heck did it go? Drew Beechum isolates its elements and makes a plea.