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Craft Malt: Choose Your TerroirBy Joe StangeThese craft maltsters from across the country work with online retailers, making it possible for homebrewers to have a wide variety of unique malts sent straight to their doorsteps.
Recipe: Private Press Base Imperial StoutBy Brad ClarkAt his Private Press blendery in Santa Cruz, California, Brad Clark specializes in barrel-aging high-gravity stouts and barleywines. Here is a homebrew-scale recipe for a big-bodied Private Press imperial stout meant for barrel-aging and blending.
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Bulk Up! Building Beers with Bigger BodyBy Brad ClarkBrad Clark, founder of Private Press Brewing in Santa Cruz, California, gained notoriety for his big stouts while head brewer at Jackie O’s in Ohio. Here, he discusses his approach to bodybuilding for those beefy black beers.
Recipe: Modular Craft SeltzerBy Josh WeikertHere’s a basic recipe for homebrewed hard seltzer—a blank canvas for an infinite variety of flavorings.
Hard Seltzer: We Can Do This the Easy Way, or We Can Do It the Hard WayBy Josh WeikertHard seltzer isn’t hard to make—unless you want to do it well. Like all the pro brewers across the country who went from turning up their noses at the stuff to embracing its popularity, you too can do the same crowd-pleasing 180° in your home brewery.
Recipe: 2nd Shift Brewing Sunny CatBy Steve CriderFrom 2nd Shift Brewing in St. Louis, this brightly flavored, easygoing hazy IPA—which crushed it in our blind panel reviews—gets its fruit character from citrus-forward hops and a hefty dose of tangerine peel.
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Video Tip: The Why of WeizenBy Ro GuenzelIn this clip from his video course on how to brew traditional Bavarian-style weissbier, Bluejacket head brewer Ro Guenzel explains the monikers and origins of the style.
More of the Flavors We Love: Fruited & Spiced IPAsBy Randy MosherHops can smell like other foods because they share many of the same aroma compounds. Here is Randy Mosher on how to boost your IPAs with ingredients that have those sought-after traits.
Recipe: Jester’s Mintegranate SourThis recipe is a great introduction to kettle sours. A mild, refreshing mint addition complements the fruit and acidity.
No Rests for the Wicked: Brewing Kettle Sours with ExtractsIn further exploring how to squeeze the most character out of extract brewing, Jester Goldman turns his attention to kettle sours.
Podcast Episode 167: Adam Robbings of Reuben’s Brews Reflects on the Brewing and Business Impacts of 2020By Jamie BognerFrom West Coast-style IPA to hazy triple IPA and barrel-aged rye barleywine, Robbings discusses how Reuben’s have gone about brewing their more celebrated beers in this challenging year.
Down to the Very Last DropA mash filter can increase brewhouse efficiency greatly, giving brewers much more room to get more creative with their recipes. Here, we sat down with Brouwerij West to learn more.