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Water: The Stuff of Life (and Beer)By Drew BeechumDrew Beechum demystifies the chemistry, boiling water down to all you really need to know to make better beer.
Full Video: It's a Parti-Gyle Party with Main & MillBrewing a big beer? Don't let all those leftover sugars go to waste. Get another beer out of that grist! In this video course, the brewers from Main & Mill in Festus, Missouri, demonstrate their method for practical parti-gyle brewing.
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Recipe: Schneeeule Marlene Berliner WeisseBy Ulrike GenzUlrike Genz at Schneeeule makes a variety of beers, but this is the closest thing they have to a flagship and her purest expression of what she believes a traditional Berliner weisse ought to be.
Will the Real Berliner Weisse Please Stand Up?By Joe StangeNo simple kettle sours, these. In Berlin, Schneeeule is waging a battle to revive a more traditional mixed-fermentation Berliner weisse.
Podcast Episode 137: Odell's Brendan McGivney Believes IPA Can Always Be BetterBy Jamie BognerOdell Brewing in Fort Collins, Colorado, is notoriously tight-lipped on recipe and process. But in this hops-forward conversation, COO Brendan McGivney discusses their slow, steady approach to changing their flagship IPA—so that it can stay the same.
Malt Conditioning: Have Your Cake and Eat It, TooBy Chris ColbyThe industrial trick of moistening malt just before milling can allow finer grinds—and thus greater efficiency—without stuck mashes. Here’s how to do it at home.
Recipe: Peach in the Sun Brett Pale AleBy Josh WeikertDon’t expect barnyard flavors here: When *Brett* is the sole fermenting agent, the result should be relatively clean.
Beautiful Future: How Deschutes Uses Artificial Intelligence & Machine Learning to Brew Better BeerBarley, hops, water, yeast, and… the cloud?
Editors' Pick: Historical Brewing TechniquesBy Joe StangeHere is our review of the new book by Lars Marius Garshol, whose research on traditional kveik, raw beer, and other traditional techniques has shifted the paradigm on farmhouse brewing.
More Roads: Rethinking Farmhouse AlesPhil Markowski, cofounder and brewmaster of Two Roads Brewing in Stratford, Connecticut, wrote the book on farmhouse ales. Here he looks back on that influential work, pondering the expanding universe of knowledge about farmhouse brewing.
Podcast Episode 136: Societe's Doug Constantiner on Aroma-Forward West Coast IPA and a Methodical Approach to FunkBy Jamie BognerSan Diego’s Societe Brewing has long had a reputation for being brewers’ brewers, with dual-core IPAs expressing different sides of the West Coast coin, and a wild beer program designed around drinkable, funk-forward, lower-acidity beers.
Recipe: Milkbier Sweet StoutBy Josh WeikertFrom his Make Your Best series, here is Josh Weikert's not-so-sweet sweet stout, which gets some roast malt and Fuggles hops to balance the milk sugar and add complexity.