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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.”
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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.
Podcast Episode 156: Levi Funk of Untitled Art and Funk Factory Aims to Create New StylesBy Jamie BognerLevi Funk follows two seemingly contradictory brewing philosophies—the hardcore traditionalism of Funk Factory Guezeria, and the boundary-pushing experimentalism of Untitled Art.
Better Carbonation with xFlow TechnologyQuantiPerm's automated xFlow carbonation and deoxygenation systems offer versatility and reliability for higher quality beer.
Video Tip: Building Big Stouts for Mouthfeel and BalanceBy Phil WymorePerennial's Phil Wymore discusses the fundamentals of formulating an imperial stout grist that has plenty of body and color while avoiding too much roast.
Podcast Episode 155: Zebulon's Mike Karnowski Sees the Future in Beers of the PastBy Jamie BognerFor Mike Karnowski of Zebulon Artisan Ales in Weaverville, North Carolina, innovation in the service of joyful beer starts with plumbing the depths of brewing history.
Recipe: German Chocolate Cake StoutWith some thought and planning, big dessert stouts are well within reach of extract brewers. Here's a recipe featuring vanilla, pecan, cacao, and plenty of toasted coconut.
No Rests for the Wicked: Pastry Stouts, AcceleratedIn this edition of No Rests for the Wicked—a series on extracting the most character from extract brewing—Jester Goldman turns his attention to the dark, decadent, and dessert-like.
Recipe: Four Star WeissbierBy Josh WeikertDon’t bother with a yeast starter, oxygenation, or cold crashing here. We want the yeast “struggling” to produce a nice, noticeable ester/phenol profile, and the cloudiness is no vice in a weiss.