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Sour in an Hour?By John HollBrewers are experimenting with white koji to speed up the time to acidify their kettle sours.
Podcast Episode 88: Allagash Brewing’s Jason Perkins: Belgian Tradition Meets American CreativityBy Jamie BognerPerkins shares lessons learned over two decades of work at Allagash, from building haze stability in witbier to fermenting with Brettanomyces and spontaneous fermentation
The Benefits of Cold Dry-hopping Beers (Video Tip)Chris Tropeano, founder of Resident Culture Brewing shares his thoughts on cold dry hopping and why it works for his brewery.
Classic Haze: Rediscover the HefeweizenHefeweizen is the classic hazy style with aromas of banana and clove, and while it might not be the most popular beer style these days, Phil Markowski doesn’t think it will ever disappear and offers some tips on how to make a great version at home.
The Ravages of Time on Wood-Aged BeerBy Neil FisherTime is a transformative ingredient in wood-aged beer. Neil Fisher of WeldWerks Brewing shares what he’s learned about making beers that stand up to extended aging.
The Three Step Brewing Process for Saké (Video Tip)Certified Saké Advisor Jeff Cioletti discusses the three step brewing process involved in making saké.
Five on Five: Dark LagersBy John HollWe reached out to brewers’ guild directors and asked for recommendations on dark-colored lagers (from a state other than the one they represent) that have tickled their fancy. Here’s what these proponents of craft beer reach for when they travel.
Moonraker Through the Hop Bine New England-style IPA RecipeA collaboration between Moonraker Brewing Co. and their friends at Highland Park Brewery, this NEIPA boasts huge hops flavors and aromas of gooseberry, diesel, orange zest, mango, and evergreen over a biscuit-like malt foundation.
Breakout Brewery: Moonraker Brewing Co.By Jon PageA group of former California homebrewers creates buzz with hazy IPAs but proves equally adept at mastering classic styles. Get to know the virtuosos at Moonraker Brewing Co.
Podcast Episode 87: Modist Brewing’s Keigan Knee: Brewing Otherwise Impossible Beers Using a Mash FilterBy Jamie BognerIn this episode, Knee discusses the mash filter process and unique design considerations, the finer points of malt in designing hoppy beers, layering cryo and T-90 hops of the same variety on top of each other for heightened effect, and much more.
Beer Bars We Love in North Carolina, New York, and ColoradoIn this edition of Lovehandles we explore Brawley’s Beverage, Hoot Owl, and Finn's Manor
Brewing Contemporary Styles with Kveik YeastBy Daniel CadyThe speed and temperature flexibility of kveik yeasts make them attractive to commercial brewers, and many, like Daniel Cady of Mikkeller San Diego have begun experimenting with them across a range of styles beyond just “farmhouse” ales.