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Podcast Episode 411: Matt Warner of Parrotdog Takes a Counterintuitive Approach to Hops in Classic, Bright, and Hazy IPABy Jamie BognerThe cofounder and brewing director of New Zealand’s 2024 champion large brewery loves finding exactly the right places for domestic and imported hops, but he often uses them in ways you wouldn’t expect.
Quercus Curious: On the Care and Feeding of Barrels in the BreweryThe old tech of the oak barrel still works beautifully in the brewery—but it does need a nice, solid thwack with the mallet now and then. Brewers are already janitors, plumbers, and microbiologists, among other things. Might as well add coopers to the list.
Why Tannins Matter to Your Fruit Beer | Video TipTannins are a key part of what makes many great fruit beers taste like fruit—and it’s something you can easily adjust as a brewer.
Comparing Methods to Reduce Diacetyl: Experimental ResultsHow does yeast-derived ALDC compare to purified ALDC enzyme in reducing diacetyl? To test various conditions, Berkeley Yeast designed a recipe that would result in high diacetyl after dry hopping. Here are the results of their testing.
Kernel Knowledge: Get to Know Your Malts More IntimatelyBy Randy MosherFrom chomping on grains to hot steeps and running the grains through an espresso machine, Randy Mosher offers some simple tips and tricks to better evaluate your malt—and to improve your flavor imagination.
Cooking with Beer: Arugula, Pear, and Camembert Salad with Saison VinaigretteBy Sara DumfordLooking for a light spring dish with character? This simple salad bring the perfect mix of bitter, sweet, crunchy, creamy, and tangy—and an opportunity to support your local saison.
Make Your Best India Pale LagerBy Josh WeikertIt’s a throwback, now, but we remain loyal, and we know they’re still out there. And brewing a great IPL is more about executing the “L” than anything else.
Podcast Episode 410: NZ Grape Ale? All-Riwaka Pils? Fork & Brewer’s Brayden Rawlinson Applies European Influence to Local IngredientsBy Jamie BognerThe New Zealand Beer Awards’ reigning champion microbrewer punches above his weight class, with medal-winning lagers produced unconventionally in a small brewpub where time definitely equals money. But he’s also pushing boundaries with localized takes—as with a tart, sparkling harvest ale that combines country’s signature white-wine grape with its signature hop.
Infographic: Which Container Do You Like Best for Your Beer?Draft, can, growler, or bomber? From our Best in Beer 2024 Readers’ Choice Survey—and compared to recent years—here’s how you answered the question, “How do you prefer to buy your favorite craft beers?”
Building Body and Mouthfeel into NA Beers | Video TipBy Jamie BognerIn this clip from their webinar, Berkeley Yeast VP of product strategy Anthony Bledsoe gets into ways to adjust the mouthfeel of nonalcoholic beers, as well as the importance of benchtop testing and experimenting with downstream adjustments.
Recipe: Westphalian Farmhouse AleOne of the most industrialized parts of Germany has a surprising farmhouse brewing tradition, but information about it is scarce. Based on interviews with surviving farmhouse brewers, conducted in the 1950s by the Folklore Commission of Westphalia, here’s our attempt at a recipe. We also include some variations in the notes below.
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The Treats of Westphalia: Germany’s Forgotten Farmhouse AlesFarmhouse brewing was once common across much of Europe, though documentation can be scarce. Here’s what we know about a surprising and little-known rural brewing tradition in northwest Germany.
From the Library
Best in Beer 2025
Conclusion | Last Word
Innovation | Never Stop Learning
Quality | Limiting Oxygen
Hops | Products, Pellets & Process Tips
Yeast | Controlling for Clean, Bright Hop Expression
pH | Making Adjustments, from Mash to Fermentation
Water | Chemistry that Supports the Hops
Malt | Building a Base that “Gets out of the Way”
Introduction | The Origins of Hop-Saturated Recipes