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Podcast Episode 412: Colt Carpenter of Pax Verum Sources Intentional Ingredients for Nuanced BeersBy Jamie BognerThe small brewery about an hour outside of Indianapolis strikes a cool and edgy pose in its tiny town surrounded by agricultural fields, but the nuance and polish of their beer has found fans across the state (and amongst our magazine’s blind judging panel).
Better Brewing through (Sensory) EngineeringHow John I. Haas is minimizing variability and maximizing consistency with Sensory Plus™.
Recipe: Annie’s Capitol Corridor Session PorterFrom award-winning homebrewer Annie Johnson, this partial-mash recipe for a lightweight porter—at 3.5 percent ABV—demonstrates how you can pack plenty of malt flavor into a low-strength beer.
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Local Resilience in a Volatile World: Building a Stable Supply Chain for Craft BrewingBrewers already navigating fast-changing market conditions are now struggling just to track down ingredients. Sourcing malt, hops, and yeast locally can make all the difference in building a stable, transparent supply chain.
- Brewing the Lighter Darkness
Rich in malt flavor yet light in strength and easy to drink, lower-ABV stouts, porters, and other dark beers represent a wide-open playground for brewers at any level.
Recipe: Wooly Pig Zwick’lbier Hoppy PilsBy Kevin ElyKevin Ely, brewer and cofounder of the Wooly Pig Farm Brewery in Fresno, Ohio, shares this recipe for his unfiltered German-style pilsner—light, fresh, floral, and subtly malty, with a moderate bitterness. Plus: See the notes for why he prefers an unusually thin mash for this beer.
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Infographic: Brewing in BelgiumBy Jamie BognerWhat do changes in the beer market and drinking habits portend for one of the most creative and influential beer-producing countries? These data points from the Belgian Brewers industry group provide an eye-opening glimpse.
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.