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Beer Bars We Love in Richmond, Antwerp, & OlympiaBy Beth DemmonIn this edition of Love Handles—where we put the spotlight on the world's great beer bars—we check out The Cask in Richmond, Virginia; the Ware Jacob in Antwerp, Belgium; and the Eastside Club Tavern in Olympia, Washington.
Recipe: Andreas Krennmair’s Traditional 1870s Vienna LagerAdapted from Krennmair’s book on Vienna Lager, this recipe is based on historic specifications and brewing-process descriptions from the 1870s and 1880s. (Did somebody say decoction?)
Maine Beer Company Is Powered by the SunBrewing is a tremendous consumer of energy. By maximizing its solar arrays and participating in community solar programs, Maine Beer Company is taking environmental stewardship seriously—and it's a model that other breweries could follow.
Video Tip: Kettle-Souring for Evocative BeersAslin Beer cofounder Andrew Kelley walks us step-by-step through the brewery's kettle-souring process, from grist composition to adjusting the pH depending on fruit or other ingredients.
Breakside’s Ben Edmunds Picks a Sixer of Heady NostalgiaBy Jamie BognerFor Ben Edmunds of Breakside Brewery in Portland, Oregon, those early beer infatuations were strong and malty. For his dream six-pack, Edmunds reaches back into fond memories to select the ones that broadened his idea of what beer could be.
Zooming in on Vienna Lager, Then & NowBy Joe StangeAndreas Krennmair's new book takes a detailed look at the history, ingredients, and processes of Vienna lager. Here is some of what he’s learned.
Podcast Episode 164: It's Funk First for Shawn Johnson and New-Old School Birds Fly SouthBy Jamie BognerBirds Fly South’s Shawn Johnson loves the funky farmhouse ale tradition—so much so that he and wife Lindsay have dedicated their brewery to it. But that embrace of tradition doesn’t exclude exploring modern approaches to these rustic styles.
Cooking with Beer: Smoke-Grilled Leg of Lamb with Stout-Braised Garbanzo Beans and Herbed TzatzikiCooking 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.
Hop It Like It's Hot: Whirlpools, “Dip Hopping,” and More Ways to Squeeze Out AromaPull levers, turn knobs, spin wort—from whirlpools to “dip hopping,” here is a detailed look at some specific hot-side techniques and gear for dialing in substantial hop flavor and aroma.
Recipe: Lone Pine Diamond Unicorn Double IPADiamond Unicorn is one of Lone Pine's staple New England–style double IPAs. It’s brewed with extra oats for a silky mouthfeel and highlighted by Ella and Vic Secret hops.
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Video Tip: Finding Inspiration and Building an Evocative RecipeAslin Beer cofounder Andrew Kelley shares a detailed example of building a beer recipe to mimic the flavors and evoke a specific culinary experience—including specifics on how and when to add coffee.
Breakout Brewer: Lone PineBy Kate BernotIn Portland, Maine, the brewers at Lone Pine find that tiny tweaks to their IPAs yield big-time payoffs.