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Podcast Episode 127: Kyle Matthias of Deschutes on their “All-In” Approach to Innovation BrewingBy Jamie BognerKyle Matthias is assistant brewmaster of pilot brewing at Deschutes Brewery in Bend, Oregon. He oversees a production calendar of about 140 brews per year on the brewery’s 3.5-barrel pilot system. The potential for learning is immense.
Editors' Picks: New Drinking Doodads, Base Malt, and Hand-Picked Historical RecipesFrom bespoke historical beer recipes to a thing that turns your can into a cup, here are our Editors' Picks from Issue 37 (February–March 2020).
Lilypad: Industry Leaders Weigh in on Beer Sales Best PracticesLilypad's Beer Sales Best Practices Blog and E-Book is packed with specific recommendations that could reshape how you manage your sales teams, adapt in an ever-changing market, and assess the future of craft brewing.
Learning Lab: Sweet Mash ChoicesGet back to basics and focus on the starch-conversion mash step, to better understand which mashing regime best fits the beer you want to brew.
Cooking With Beer: Winter WarmthOn the last days of winter, what could be better than spicy soup, a roast with smoky character, and a winter-warmer-spiked bread?
Editors’ Picks: Hazy Double IPAIn the sweet spot (literally and figuratively) for hazy and juicy IPAs, these doubles are twice as nice.
Recipe: Scratch Brewing Farmhouse AleWant to try brewing with a sourdough bread culture? This recipe from Scratch Brewing in Ava, Illinois, is a great place to start.
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Brewing with Sourdough Culture at ScratchBy Joe StangeScratch—the rural Illinois brewery just nominated for a James Beard Award—is known for a seasonal range of beers made from foraged ingredients. Less well known is what they use to ferment most of those beers: the same stuff they use to raise their breads.
Podcast Episode 126: Ben Edmunds of Breakside on Optimizing for “Pleasantness”By Jamie BognerBreakside Brewery, under Brewmaster Ben Edmunds, has taken home 16 GABF medals and eight from the World Beer Cup. They've done it by shaving down beers to the elements that appeal most to their expert tasters.
Video Tip: Choosing Hops for Fruited Sour IPAsIn this clip from his full video course, Jeff Hardesty of Narrow Gauge explains how careful hops selection can emphasize fruit character in these intensely flavored hybrid beers.
Malteurop: Crafting Malts and CommunityCommunity and quality—these two words carry the craft beer industry. Walk into any taproom in the world, and you will see it: strong relationships being built over beer. Brewers know this. In fact, their breweries thrive on it.
Editors' Picks: Baltic PorterChallenging to brew, maybe. Yet so easy to ensconce yourself and give in to dark, lush, warming liquid malt.