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Make Your Best Bière de MarsBy Josh WeikertAn oft-overlooked branch on the farmhouse-inspired, mixed-culture family tree, bière de mars represents a chance to brew something tart, funky, and refreshing.
Podcast Episode 433: KCBC Brings Brash Energy and a Bit of West Coast Sensibility to Beer in NYCBy Jamie BognerBrooklyn’s Kings County Brewers Collective, or KCBC, embraces the frenetic pace and ranging influences of life in the city that never sleeps. But the beer they brew continues to speak in its own voice, running alongside their New York peers rather than trying to chase them.
The Mindful Use of Sugars for Ultra-High-Gravity Beers | Video TipBy Matt MalloyFrom dextrose to brewer’s crystals, River North founder Matt Hess covers some of the key things to consider when choosing and adding sugars to boost the gravities of very strong beers.
Recipe: Pryes Miraculum Midwest IPABy Jeremy PryesJeremy Pryes, founder and head brewer at Pryes in Minneapolis, says they give this beer its regional designation “because of its distinct balance between the hops used and the sweetness from the malt.”
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Safeguarding Quality: The Role of Commercial Sterility in Modern Beverage ManufacturingIf you, like many breweries these days, are running multiple beverage products within your facility, consider the advantages of using bioMérieux’s BacT/ALERT®—a commercial sterility solution—to safeguard quality, control costs, and keep shelves stocked with products that meet the highest standards.
Why Midwest IPA Is... NiceBy Kate BernotOpe! Midwest IPA is just gonna sneak right past the two coastal substyles as a unique approach all its own, rooted in modern tradition while evolving for the future.
Prague’s Pult Is a Chapel to Pale Lager, Perfectly PouredBy Joe StangeFrom our Love Handles files on the world’s top beer bars: In central Prague, this pub is dedicated to perfect pours while offering a discriminating selection of Czech lagers and more.
Podcast Episode 432: Ben Clayton of Test Approaches Brewing with a Chef’s Discipline and a Beginner’s MindBy Jamie BognerRunning the bar at a Michelin-star restaurant in NYC instilled a spirit of constant exploration in the founder of this vibrant Brooklyn outpost. Now, innovation means everything from developing meaningful supply chains to approaching brewing like a jazz musician.
Editors’ Picks: Bespoke Bottles, Blends, Books, and BobbleheadsFrom beer-baron bobbleheads to bespoke barrel-aged blends, here are a few recs from our editors.
Brewing Impactful High-Gravity Beers with River North | Brewing CourseBy Matt HessFrom recipe design and ingredient choices to barrel-aging, blending, and packaging, River North founder Matt Hess and head brewer Matt Malloy share the methods and philosophy behind their unusually robust and flavorful award-winning beers.
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Podcast Episode 431: Using Taproom Data and Insights to Optimize Brewery Decision Making, Presented by ArryvedBreweries are using real taproom data to answer the question “what do people want to drink” and brew what sells. From tracking style velocity to spotting daypart trends, learn how these breweries translate point of sale insights into production plans that make sense for their business and their fans.
Recipe: Sacred Profane IPATechnically, this cold-fermented showcase of expressive Czech aroma hops—brewed by the folks at Sacred Profane in Biddeford, Maine—is a lager. But it drinks like an IPA, so that’s what they call it.
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