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Gearhead: Pasteurization’s Place in Craft Beer’s BattleBrewers looking to perfect their beer are proving that pasteurization has a place even at small breweries.
Fewer Yeasts, Better BeerBy Josh WeikertConsider that you might be better served and produce better beer by choosing from a curated selection of go-to yeasts. Josh Weikert explains the how and why.
Video Tip: Using Chili Peppers to Preserve Ginger Aroma in BeerGinger aroma is notoriously unstable in beer, tending to diminish with time. Stuart Keating, cofounder of Earthbound Beer in St. Louis, Missouri, shares a trick on preserving that ginger impression by adding bird's eye chilies.
Editors' Picks: American PorterHere are five porters that exemplify the best of America’s own approach to this dark and drinkable style.
Nashville Homebrew Con Cancelled, Goes Virtual InsteadThe AHA announces the cancellation of this year’s conference in June, simultaneously launching Homebrew Con Online.
Recipe: Schlafly Pale AleReleased to celebrate National Homebrew Day, this is the recipe for Schlafly Pale Ale—inspired by Britain but now a Midwestern classic.
Podcast Episode 133: New Belgium’s Ross Koenigs Takes an Analytical Approach to Hops and CannabisBy Jamie BognerBiotransformation is not just real, it’s measurable, says New Belgium's hops-focused innovation brewer in this deep dive into the mechanics of hops aroma and flavor.
American Porter: An Undersung Classic Awaits Its Re-RevivalBy Jeff AlworthIn this edition of Jeff Alworth's Style School, we look to the early days of American microbrewing, when attempts to recreate a neglected British style may not have been historically accurate—but they were something altogether new (and delicious).
Recipe: Hop Butcher for the World Beef Dipped Double IPAThis is Chicago-based Hop Butcher for the World’s hazy, Simcoe-focused ode to a brewery-favorite local cuisine.
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Infographic: The COVID-19 CrashBy Jamie BognerThe long-term effects of the pandemic closures are unclear, but a Brewers Association survey of their member breweries suggests that the impact will be severe, causing tectonic shifts in the beer landscape.
The New Normal: To-Go Packaging Makes the Difference in Keeping Small Breweries OpenOktober ramps up production of low-cost, high-quality seamers for breweries that are pivoting to meet demand for packaged beer.
Video Tip: How to Brew with Oak LeavesPick them in the spring (watch for ticks), steep them to make a big tea, then use that as your mash water... Here, Stuart Keating, cofounder of Earthbound Beer in St. Louis, Missouri, describes a method of brewing with oak leaves.