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Breakout Brewer: Hop Butcher for the WorldBy Joe StangeThe name and artwork on cans of Hop Butcher for the World are eye-catchers, while the liquid is a distinctively juicy product of trial and error.
Podcast Episode 132: Dino Funari of Vitamin Sea Brewing on Creating Styles That Stand Out From the CrowdBy Jamie BognerBoston offers a remarkable concentration of top breweries, but Vitamin Sea has carved out a niche with their own take on the New England IPA style, influenced by both coasts and a dedication to nonstop pilot brewing and testing.
Editors' Picks: Dried Yeast Strains … Now with More VarietyBy Joe StangeDoesn’t seem like that long ago that we could count the types of dry yeast available on two hands. However, recently, some new and unusual types of dry yeast have arrived to give brewers some versatility.
Learning Lab: Accidentally on PurposeIn this Learning Lab, we intentionally make things harder for our yeast cells—to better understand what can go wrong, and how to recognize what happened.
Elements of Beer: Recycling Hops in the BrewhouseThink you need to throw out all that fragrant green sludge? Maybe you don’t. A few American brewers are experimenting with reusing spent dry hops, and the results are intriguing.
Full Video: Brewing Unique Beers (Without Hops)Stuart Keating, cofounder and head brewer of Earthbound Beer in St. Louis, Missouri, shares what he's learned from years of getting evocative (often beery) flavors out of a range of unusual (often un-beery) ingredients.
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Cooking With Beer: The Brewer, the Baker, the Sausage MakerBring spent grain to (after) life with these three recipes using your best brewing by-products.
Recipe: Earthbound Cardamom Pepper Tea BlondeCourtesy of Stuart Keating, founder of Earthbound Brewing in St. Louis, Missouri, here is a homebrew recipe for a crisp, sessionable blonde ale in which cardamom, black pepper, and black tea mimic the floral, spicy notes of British hops.
Flavor Fever: The Tightrope of GoseBy Randy MosherA nearly forgotten style became a popular plaything in American brewing. Balance, as usual, is the trick—and how to pull it off depends on what you put in it.
Podcast Episode 131: Sensory Expert Lindsay Barr Wants You to Become a Better Beer TasterBy Jamie BognerWe all taste beer, but do you really taste it? Developing a disciplined, analytical approach to honing your palate is a key skill for every brewer, and Barr’s thoughtful approach will make a difference in how (and what) you taste.
Recipe: Triple WishBy Drew BeechumDon’t think of this as a clone of Dupont’s Avec Les Bons Voeux—think of this as a beer inspired by it. It’s the right blend of earthy, hoppy, fruity, spicy, and dry, and it makes for sweet dreams.
The Alchemator Crafts a Better Hard SeltzerThis inline system is designed to make hard seltzer out of the beer that brewers are already producing. As a bonus, it can facilitate low- or non-alcoholic beer without loss of taste or quality.