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Yeast Harvesting: Best (& Worst) Practices, and How to Know When It’s Time to Pitch Fresh YeastThese simple techniques will help you get more generations from your yeast through healthy fermentations that are good for your beer and your bottom line.
Video Tip: The Importance of Serving TemperatureBy Greg EngertYou might like cold beer and cold pizza—but you might also be missing out on flavors and aromas. Greg Engert explains why proper serving temperature is key to getting the most pleasure out of beer.
Podcast Episode 157: Finback Cofounder Kevin Stafford Strives For Harmony in Creative, Boundary-Pushing BeersBy Jamie BognerNew York City’s Finback Brewery has developed a reputation for successful risk taking with unexpected, fun ingredients in everything from imperial stouts to IPAs.
Brewing with Hops: Don’t Be Creeped OutStan Hieronymus explains the creeping phenomenon of dry-hopped beers that seem to have minds of their own—and ways to keep them under control.
Recipe: Sassafras Forest WheatFor this foraged recipe that includes sassafras root, spruce tips, and oak bark, any number of yeasts can work—but we think Norwegian kveik is a great fit.
Special Ingredient: SassafrasBy Joe StangeThis distinctively spicy folk ingredient has a long tradition of going into American drinks, including beer—though it comes with a few disclaimers. Ready to forage?
Full Video: World-Class Beer Service with Greg EngertBy Greg EngertFrom breaking down flavor profiles to proper pouring, glassware, and caring for draft lines, Greg Engert of the Neighborhood Restaurant Group lays out his approach to world-class beer service in this full-length video for All Access subscribers.
All Access
Editors’ Picks: Hop BlendsBy Joe StangeOur hop choices as brewers aren't limited to single varietals. Those who know hops best are mixing and matching them to make useful blends. Here are some options worth trying on brew day.
Recipe: KC Bier PilsBy Steve Holle“A German pils should be pale and refreshing,” says Steve Holle, founder of KC Bier. “The delicate but assertive bitterness should combine with the crisp maltiness to produce a clean and slightly dry finish.”
Subscriber
Brewer’s Perspective: Brewing Lager with KC BierBy Steve HolleSteve Holle, founder and managing partner of the KC Bier Company in Kansas City, Missouri, describes their deliberate, details-oriented approach to brewing traditional German-style lagers.
Recipe: Cellarmaker Kilning Me Softly IPABy Connor CaseyAccording to Connor Casey, cofounder of Cellarmaker, “This West Coast hazy IPA is brewed with the best hop varieties America has to offer... [It’s] supremely drinkable due to the slender body, semidry finish, and avoidance of sweet esters.”
Brewer’s Perspective: West Coast HazeBy Connor CaseyDoes the world really need another kind of IPA? What if it's already here? Connor Casey, cofounder of Cellarmaker Brewing in San Francisco, sketches out what may be the next inevitable evolution of the style.