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Podcast Episode 400! Craft Beer Vibe Check With Special Host Neil Fisher of WeldwerksBy Jamie BognerNeil Fisher of Weldwerks is back for a special 400th episode conversation that touches on current challenges in craft beer, opportunities on the horizon, discipline and fundamentals, advantages of openness, fostering connection, and more.
Editors’ Picks: A Well-Aged, Well-Traveled Brewer’s LibraryBy Jamie BognerFrom Belgium to Harlem and around the world, with deep dives into barleywine and barrel aging, here are some recent titles worth adding to the brewery bookshelf.
Building Flavorful, Award-Winning Stouts with Third Eye | Brewing CourseFrom layering malts to selecting and infusing adjuncts, Third Eye co-owner and head brewer Kelly Montgomery lays out their medal-winning approach to planning and brewing rich, flavorful stouts.
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Ask the Pros: Hoppin’ Broccoli with Other HalfFrom hop selection to dry hops, finishing gravity, and mouthfeel, Other Half cofounder and brewmaster Sam Richardson isolates the key elements of their popular, year-round imperial hazy IPA.
Isuzu NRR: The Ultimate Craft-Beer TruckThe Isuzu NRR is a low-cab-forward class 5 truck, designed to haul over 6,000 lbs of payload, depending on the wheelbase.
Recipe: Frühling Kommt MaibockBy Josh WeikertBig yet simple in its construction, this is a showcase of what clean ethanol flavors can add to a beer. Apple-like alcohols meld with the hop aroma and bready grist to yield a simple yet dangerous lager that’s anything but boring.
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Podcast Episode 399: James Herrholz of Corporate Ladder Lays It on Thicc with Award-Winning Dessert StoutsBy Jamie BognerContrary to popular misconception, great dessert stouts require balance and intention. In this episode, James Herrholz explains how Corporate Ladder uses roast, bitterness, and a wide range of malt to build depth and dimension into indulgently sweet beers.
- Make Your Best MaibockBy Josh Weikert
When most people hear “bock,” they think malt—and there’s no question that maibock is a malt-forward style. However, you can lean into hops and other flavor elements to add interest, and—done well—the result is much more than a “strong helles.”
Recipe: Randy’s Ambrée SucréeBy Randy MosherThis Belgian-style amber ale should serve as a fine vehicle for any “concrete” sugar such as panela, piloncillo, rapadura, tapa de dulce, or jaggery.
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Sweet Versatility: Brewing with SugarsBy Randy MosherOnce derided as cheap adjuncts, sugars have become useful, flavorful tools for today’s creative brewers.
Exploring the Latest Trends in the Nonalcoholic Beer IndustryThe nonalcoholic beer market is undergoing a remarkable transformation, evolving from a niche segment to a thriving industry fueled by consumer demand for healthier, lower-alcohol alternatives. Here we take a look at the role ProBrew’s Alchemator is playing in this transformation.
Podcast Episode 398: River North Explores the Outer Limits of High-ABV BrewingBy Jamie BognerFor the past decade, Denver’s River North Brewery has pushed the limits of fermentation with ultra-high-gravity beers, and in this episode they share insights into building balance and refinement in very, very big beers.