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Hiding in the Middle: The Tradition of Foreign Export StoutBy Drew BeechumWhether African, Caribbean, or Belgian, foreign export stouts occupy the oft-overlooked middle ground between the smooth lows of dry Irish stout and the highs of alcoholic exuberance.
Podcast Episode 118: The Ale Apothecary's Paul Arney on Brewing Naturally and ArtfullyBy Jamie BognerArney discusses the choices and systems he created, to take what he learned from large-scale production brewing and apply it to this grounded, intentionally small approach to brewing.
Full Video: How to Fix Sh*t in Your Brewery, with 2nd ShiftBy Steve CriderSteve Crider, founder-brewer-handyman at 2nd Shift Brewing in St. Louis, shares his know-how on keeping a brewery running—and what to do when things break down.
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Recipe: Narrow Gauge Brummel Sour IPAJeff Hardesty of Narrow Gauge shares this homebrew-scale recipe for their sour, fruited IPA meant to evoke blackberry cobbler.
Flavor Fever: Sour-Sweet-Bitter Fruity-Funky-HaziesBy Randy MosherThey say there's nothing new under the sun, but in the past few years a cluster of styles has created a lot of excitement: sour IPAs and/or milkshake IPAs. These are unlike anything we’ve ever seen before.
Recipe: Root Down Kali MistHere’s a homebrew-scale recipe for Pennsylvania-based Root Down’s golden West Coast–style IPA.
Breakout Brewer: Root DownBy John HollAward-winning Root Down Brewing in Phoenixville, Pennsylvania, is balancing reverence for the classics with excitement for evolving styles.
Podcast Episode 117: 3 Sons Brewing's Corey Artanis on Maximum Impact from Flavor IngredientsBy Jamie BognerFounder Corey Artanis walks through everything from ingredient selection to process considerations when adding ingredients like coffee, maple syrup, vanilla, and more.
How 2ndKitchen is Helping Breweries Increase Revenue by Serving FoodA brewery could open its own kitchen. However, when you factor in the costs—hiring a chef, obtaining the right licenses, rent, ingredients, equipment, construction, and so much more—it’s a big hassle.
Video Tip: Fermenting (Very) High-Gravity StoutsBy Cory KingCory King, founder and brewer at Side Project in St. Louis, talks about yeast and fermentation of imperial stouts—and about how slow and steady wins the race.
Five on Five: Pastry StoutsThere’s no shortage of creative pastry stouts out there these days. Mixing a dessert-like base style with actual dessert has become a decadent sort of art form. We asked five brewers to share their suggestions for this sweet treat of a style.
Recipe: Ruse Phantom Shore Citra Extra PaleBy Ruse BrewingThis American-style extra pale ale is brewed with a nice layer of wheat and hopped exclusively with Citra. It’s super-smooth with a light body and dank notes of tangelo, nectarine, and kiwi.