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Five on Five: The Pros Pick Their Favorite Midwest IPAsThese IPAs have followed their own evolutionary paths, embracing body alongside hops for smooth intensity.
Podcast Episode 434: Frank Bilello of Noble Savage Lets the Beer Become What it Wants to BeBy Jamie BognerPutting intention aside and embracing immediate inspiration is not a practice most associate with brewing, but at Long Island’s Noble Savage, the practice results in inspired hazy IPAs that make waves.
Recipe: Halfway Crooks SanguineFrom Shawn Cooper and Joran Van Gingerachter of Atlanta’s Halfway Crooks, here’s a recipe for their own “brewer’s beer”—a dry, bitter, quenching pale ale packed with Belgian-grown hops and accentuated by careful yeast expression.
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Outer Range Brewing Shares Profit-Driven Taproom StrategiesBy Jamie BognerMargins are tighter. Staff is leaner. Guest expectations? Higher than ever. This live webinar explored how modern breweries are rethinking taproom operations to protect profits while still delivering memorable guest experiences.
Ask the Pros: Belgian-Inspired, Hop-Forward, Crushable Pale Ale with Halfway CrooksTaking cues from modern Belgian pale ales such as Taras Boulba and XX Bitter, Sanguine is a balanced expression of ample hops and yeast character. “We chased this beer for four years, trying to find the flavor profile,” says Halfway Crooks cofounder Shawn Cooper. “This is where we ended up.”
Cooking with Beer: Stout Sliders with Bacon‑Onion MarmaladeWe don’t believe grilling season ever truly ends but, alas, summertime must. Here’s a simple but flavorful stout-infused burger recipe that could be your winner on Labor Day or the many football weekends to come.
Make Your Best Bière de MarsBy Josh WeikertAn oft-overlooked branch on the farmhouse-inspired, mixed-culture family tree, bière de mars represents a chance to brew something tart, funky, and refreshing.
Podcast Episode 433: KCBC Brings Brash Energy and a Bit of West Coast Sensibility to Beer in NYCBy Jamie BognerBrooklyn’s Kings County Brewers Collective, or KCBC, embraces the frenetic pace and ranging influences of life in the city that never sleeps. But the beer they brew continues to speak in its own voice, running alongside their New York peers rather than trying to chase them.
The Mindful Use of Sugars for Ultra-High-Gravity Beers | Video TipBy Matt MalloyFrom dextrose to brewer’s crystals, River North founder Matt Hess covers some of the key things to consider when choosing and adding sugars to boost the gravities of very strong beers.
Recipe: Pryes Miraculum Midwest IPABy Jeremy PryesJeremy Pryes, founder and head brewer at Pryes in Minneapolis, says they give this beer its regional designation “because of its distinct balance between the hops used and the sweetness from the malt.”
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Safeguarding Quality: The Role of Commercial Sterility in Modern Beverage ManufacturingIf you, like many breweries these days, are running multiple beverage products within your facility, consider the advantages of using bioMérieux’s BacT/ALERT®—a commercial sterility solution—to safeguard quality, control costs, and keep shelves stocked with products that meet the highest standards.
Why Midwest IPA Is... NiceBy Kate BernotOpe! Midwest IPA is just gonna sneak right past the two coastal substyles as a unique approach all its own, rooted in modern tradition while evolving for the future.