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Podcast Episode 406: Dr. Tom Shellhammer and Dr. Ron Beatson Discuss the Impacts of Genetics, Terroir, and Pick Timing on New Zealand HopsBy Jamie BognerIs it the hop variety that matters most? Or when it’s picked? The soil it’s grown in? How it’s fertilized and irrigated throughout a season? Or something else? These two preeminent researchers—one from the States, one from New Zealand—debate the relative impacts of various factors on hop flavor and aroma.
Using Specialized Yeast to Make NA Beers that Just Taste Like Beer | Video TipBy Jamie BognerIn this clip from their webinar, Breakside brewmaster Ben Edmunds and experts from Berkeley Yeast discuss how the fermentation flavors from maltose-negative yeast strains help make nonalcoholic beers that don’t taste like NA.
Recipe: Fisticuffs Pale MildBy Josh WeikertThe finished beer should be light on the palate yet offer plenty of rich biscuit and toffee flavors with some herbal-earthy hops. This is an excellent beginner style, as simple to brew as it is enjoyable to drink.
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Don’t Let Dirty Draft Lines Ruin Your BeerYou’ve brewed the perfect beer, but what happens if it’s poured through a dirty draft line? Off-flavors, funky smells, ruined reputations. Though tedious, draft-line cleaning is the crucial final step to ensure every pint tastes as intended. Michele Wonder of Perfect Pour Services offers some expert tips on how to keep your lines spotless, your beer delicious, and your customers coming back for more.
Make Your Best Pale MildBy Josh WeikertHard to find and historically interesting? Easy to drink and straightforward to brew? Sounds like the perfect style to tackle at home—or a nice one to grab some interest in the taproom, with its quick turnaround and quantity appeal.
Lager is BIG at Little Lager in St. LouisBy Joe StangeFrom our Love Handles files on the world’s great beer bars: In south St. Louis, this small pub focuses on bottom-fermented beauties, from perfect Czech-style pours to ice-cold High Life.
Podcast Episode 405: Pete Gillespie of Garage Project and Hāpi Research Is Fighting the Forces of HomogenizationBy Jamie BognerThe founder and head brewer for Garage Project in Wellington, New Zealand, is tackling more than just brewing these days. Garage Project’s team is breaking the fourth wall, investing in the Hāpi Research partnership with hop grower Freestyle—all for the sake of deeper hop flavor.
Pick Six: Dedicated Hop Head Matt Cole Makes Some Lager ConfessionsBy Matt ColeThe brewmaster at Cleveland’s Fat Head’s—best known for their award-winning IPAs—shares a six-pack inspired by German and Belgian brewing traditions, with beers that speak to flavor, technique, and the experiences that have shaped his own approach to brewing.
Mastering the Art of Lager Fermentation: Pro Tips for a Crisp, Clean FinishIf you’re looking to up your lager game, you’ve come to the right place. Here are five tips that will help you brew your best lager yet.
Recipe: Prost HefeweizenFrom their state-of-the-art production brewery in Northglenn, Colorado, this Bavarian-style weissbier remains one of the most popular beers in Prost’s beer gardens.
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Recipe: Wildflower Organic Table BeerBy Topher BoehmTopher Boehm, cofounder and brewer at Wildflower in Marrickville, Australia, shares this recipe for their low-strength yet satisfying ale—an ideal framework for conveying a sense of place via local malt and a foraged house fermentation culture.
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Brewer’s Perspective: Wildflower’s Organic Approach to Table Beer, Down UnderBy Topher BoehmWith local malt and a mixed fermentation culture foraged and harvested from native Australian flowers, Wildflower is focused on producing satisfying table beers with a true sense of place. Cofounder and brewer Topher Boehm explains their approach.