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Recipe: Traditional Austrian-Style Horner BierBy Joe StangeAs historical beers go, this is an odd one: an Austrian beer once described by Mozart (maybe), with a grist of 100 percent malted oats, and cream of tartar to lend a refreshing acidic touch.
Accelerate Merch Sales, Increase ProfitsBreweries tend to view selling beer as the primary source of revenue. However, putting all your pints in one basket is not a long-term strategy. One way to diversify revenue: Implement a comprehensive retail strategy.
Video Tip: Big Beers, Happy Yeast, and Plenty of OxygenBy Phil WymoreFully fermenting high-gravity beers is a challenge for any brewer. Perennial's Phil Wymore explains how they oxygenate their yeast starters as well as their worts, giving their big-beer fermentations a healthy start.
Vote for Your Favorite Beers and Breweries of 2020Oof, what a year… but at least we had beer. There is still time to take our Best in Beer 2020 Reader Survey—and get $5 off your subscription.
Recipe: Fast as HellesBy Drew BeechumYou, too, can brew a quaffable, enjoyable, malt-forward lager beer—in relatively short order.
Podcast Episode 152: Matt Riggs of Riggs Beer Goes Grain-to-Glass with Estate-Grown Ingredients and Six-Row MaltBy Jamie BognerFifth-generation farmer, first-generation brewer Matt Riggs dives into the farming of their low-oil corn, wheat, and six-row barley, while sharing insights on brewing with these ingredients to make beers inspired by years in Germany.
How to Stop Worrying & LagerBy Drew BeechumIt may be brewing science, but it ain’t rocket science. You can brew a great lager faster than you think—but not too fast. Drew Beechum demystifies how it works.
Editors’ Picks: Keg Apps, Sensory Kits, and Tough CoolersLooking for new gear? The Plaato Keg Management System, Yeti Roadie 24, and Brew Essence Sensory Training Kits were among our Editors' Picks in Issue 39.
Recipe: Superstition Samba-Hopped MeadBy Jeff HerbertFrom Superstition Meadery in Prescott, Arizona, this homebrew-scale mead recipe gets a tropical boost from Samba hops in the fermentor.
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Is Your Point-of-Service System Serving You and Your Customers?In this interview by the Brewers of Pennsylvania guild, Arryved President Nancy Trigg lays out what you can and should expect from your brewery's point of sale.
Podcast Episode 151: Author Chris Colby on How to Make (Good) Hard SeltzerBy Jamie BognerThe author of the new Brewers Publications book "How to Make Hard Seltzer" joins the podcast to talk about the best ways for brewers to dive into the sparkling world of this skyrocketing beverage.
Video Tip: Adding Coconut to Imperial Stouts and Other Big BeersBy Phil WymoreIf you're adding coconut to your imperial stout, how much should you add? According to Phil Wymore, Perennial's cofounder and brewmaster, the answer is probably, "More."