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Style + Fruit: Let’s Play MatchmakerBy Josh WeikertWant to add fruit to your beer? Okay. But first ask yourself this important question: Why?
Learning Lab: O2? Oh My!In this Learning Lab, we tempt fate by inviting oxidation exposure and punishing our wort with hot-side aeration. Will it ruin our beer, or is the threat exaggerated?
Podcast Episode 142: Drekker's Mark Bjornstad on Balancing Tart, Thick, Envelope-Pushing Fruit-Smoothie AlesBy Jamie BognerMark Bjornstad, cofounder of Drekker Brewing in Fargo, North Dakota, talks about the ingredients, process, and approach behind their thick, jammy, fruit-smoothie-like beers.
The Secret Origin of Grapefruit SupremeMinneapolis-based Surly Brewing explains the thirsty back story of their new citrus-packed summertime crusher.
Cooking with Beer: Farmhouse FlavorsLet’s get rustic: Justin Wright and Justin Kruger, a.k.a. "Two Fat Justins," show how French and Belgian country ales can lighten and brighten savory main dishes, while a splash of cherry lambic adds complex juiciness to a simple berry crumble.
Recipe: KC Bier Helles LagerBy Steve HolleHere is a homebrew-scale recipe for KC Bier’s reverently brewed, Bavarian-style helles, which we here at Craft Beer & Brewing Magazine® named one of our Best 19 Beers of 2019.
Breakout Brewer: KC BierBy Joe StangeSticking stubbornly to classical German ingredients and methods—from decoction to spunding—the brewers at KC Bier are growing their business on full-flavored, bang-on lagers and weissbier.
Frenemies: Kettle-Soured and Mixed-Culture, Under the Same RoofBy Jamie BognerWe've heard the argument: Single-bacteria sour beers—so-called kettle sours—are detrimental to the success of more traditional, mixed-culture beers. But for Bret Kollman Baker of Cincinnati’s sour-focused Urban Artifact, the two coexist peacefully.
Video Tip: Malt Selection for Parti-Gyle StoutsBrandon Bischoff, head brewer at Main & Mill, explains the challenge of choosing malts for a big stout whose mash will be used again for another beer made from second runnings.
Podcast Episode 141: Chris Harris of Black Frog Just Brews What He Likes to DrinkBy Jamie BognerChris Harris, founder and brewer at Black Frog Brewing in Holland, Ohio, embraces malty depth, seems impervious to the latest craft trends, and wants everyone to feel welcome.
How 2ndKitchen Is Helping Breweries to Solve the Unique Challenges of ReopeningBrewery-tech startup 2ndKitchen has worked to build new products, features, and solutions to the COVID-related reopening issues that face breweries over the coming weeks and months.
Gearhead: Keeping an Eye on a Brewery’s Microscopic WorkforceFor a price, automated cell counters can save valuable lab time otherwise spent peering into microscopes and counting manually.