VFqYujEAAJkrK77I
Brewing with Alternative Grains (Full Video)By Steven AnanSteven Anan, head brewer and co-owner of Archetype Brewing in Asheville, takes you through alternative grains—including oats, wheat, rye, and non-cereals. He provides an overview of the ingredients and how to use them to formulate a better beer.
Editors' Picks: Old AleBy Jamie BognerHere are four great examples of a style that doesn’t get much attention these days, despite the depth that reminds us why old ale endures.
Brülosophy: Testing Conventional WisdomBy BrülosophyHere the methodical testers and tasters of Brülosophy.com share some of their most interesting findings on what makes a difference (and what doesn’t) in homebrewed beer.
Podcast Episode 102: Blue Moon & Ceria Beverage Founder Keith Villa: Exploring Uncharted Territory in Beer With CannabisBy Jamie BognerKeith Villa may be best known for creating and growing Coors’ Blue Moon brand of Belgian-style witbier, but his second act—developing non-alcoholic beer infused with cannabinoids—may be his most daring challenge yet.
Special Ingredient: Make It SappyBy John HollHead for the trees: Maple or birch sap can offer more complexity to a brew.
Taking a Venn ApproachBy Jamie BognerA humorous look at the intersections and insanity of craft beer.
Video Tip: Yeast Selection for Superior AlesKeep it simple, keep it clean, and get a microscope. Here Dirk Hillegass of All Sevens shares his advice on choosing and handling yeast for clean, consistent ales.
Beer Bars We Love in Detroit, San Antonio, and IndianapolisBy Brian YaegerIn each issue our Love Handles department visits three great beer bars. Here where we went for our June/July issue.
Best Beer Experiences in Northern Virginia: What's Brewing in the ’Burbs?By Jamie BognerNorthern Virginia: Overshadowed by the nation's capital, this budding beer scene is a thirst-slaking reason to get off the beaten path.
Anatomy of a Colonial-Era Pumpkin AleBy Joe StangePopular legend holds that colonists brewed ales with pumpkins, even if the evidence is scanty. But if they did, what would they have been like? Frank Clark, food historian and brewer at Colonial Williamsburg, walks us through his highly educated guess.
Recipe: Kleinesbier Light AltbierBy Josh WeikertAs summer turns to autumn, here is Josh Weikert's recipe for a slimmed-down, session-strength, but still full-flavored Altbier.
Editors’ Picks: WeizenbockLeave understatement to the lagers. These big, estery wheats celebrate the fine flavors of rich fermentation.