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Recipe: BRLO × Run the Jewels Legend Has It PilsBy BRLO breweryCourtesy of the Berlin-based BRLO brewery and Atlanta-based hip-hop group Run the Jewels, here is a homebrew-scale recipe for their unusual collab: a CBD-hemp-infused hoppy pilsner.
Best in Beer 2020 Readers’ Choice: Favorite Brewing IngredientsWe asked for your favorite hops and malts you like to use for brewing, and you told us. Here are your 2020 Readers’ Choice picks for favorite ingredients.
Podcast Episode 166: Josh Grenz of Verboten on Designing Stouts and Barleywines for Barrel AgingBy Jamie BognerVerboten Brewing & Barrel Project of Loveland, Colorado, has won multiple medals for its barrel-aged stouts and barleywines. It’s the intention behind the beer design—and the recipes built specifically for long-term aging—that make all the difference.
Special Ingredient: CBDBy Joe StangeCommercial brewers are in the earliest days of figuring out how to legally get CBD into beer (and keep it there). For homebrewers, it presents an open—if legally vague—field of play and experimentation.
Full Video: Brewing Bavarian-Style Weissbier with Bluejacket’s Ro GuenzelBy Ro GuenzelRo Guenzel, head brewer of Bluejacket in Washington, DC, has a special love for authentic, Bavarian-style weissbier. In this video course, he tackles the history of the style, traditional brewing methods, food pairings, and much more.
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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.