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Infographic: Which Container Do You Like Best for Your Beer?Draft, can, growler, or bomber? From our Best in Beer 2024 Readers’ Choice Survey—and compared to recent years—here’s how you answered the question, “How do you prefer to buy your favorite craft beers?”
Building Body and Mouthfeel into NA Beers | Video TipBy Jamie BognerIn this clip from their webinar, Berkeley Yeast VP of product strategy Anthony Bledsoe gets into ways to adjust the mouthfeel of nonalcoholic beers, as well as the importance of benchtop testing and experimenting with downstream adjustments.
Recipe: Westphalian Farmhouse AleOne of the most industrialized parts of Germany has a surprising farmhouse brewing tradition, but information about it is scarce. Based on interviews with surviving farmhouse brewers, conducted in the 1950s by the Folklore Commission of Westphalia, here’s our attempt at a recipe. We also include some variations in the notes below.
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The Treats of Westphalia: Germany’s Forgotten Farmhouse AlesFarmhouse brewing was once common across much of Europe, though documentation can be scarce. Here’s what we know about a surprising and little-known rural brewing tradition in northwest Germany.
The Beer Witch of Brooklyn Casts an Inviting SpellFrom our Love Handles files on the world’s great beer bars: This shop and tasting room in Brooklyn, New York, offers deep knowledge and a place to chill while exploring the magic of great beer.
Podcast Episode 409: Paweł Lewandowski of Mount Puts New Zealand Pilsner in PerspectiveBy Jamie BognerBrewers outside New Zealand tend to associate its hops with IPA, but for more than 30 years, Kiwi brewers have been making their own kind of pilsner using the homegrown harvest. In this episode, the head brewer at Mount—home of the award-winning Mountie Pilsner—shares the keys to finding balance and drinkability in a cool-pooled, dry-hopped lager of 45 IBUs.
What to Know About Flavor Extracts—and What’s a WONF? | Video TipFlavor extracts and WONFs—additives “with other natural flavors”—could both have a place in the making of a great fruit beer, says Urban Artifact’s Bret Kollman Baker. But it helps to have a deft hand and clear communication with your supplier.
Recipe: Hércules Pueblito Export StoutBy Josh BrengleFrom Josh Brengle and his team at Cervecera Hércules in Querétaro, Mexico, here’s a recipe for the export stout that won gold at the 2024 World Beer Cup—plus, a method for adding fresh wort at packaging for a beer that lives longer in the bottle, cask, or keg.
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Recipe: Silver Reef Más Fuego RauchbierFrom the team at Silver Reef in St. George, Utah, here’s a homebrew-scale recipe for the smoked lager that won gold at the 2024 World Beer Cup.
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Podcast Episode 408: Brent McGlashen of Mac Hops is Harvesting Sunshine on the Family Farm in MotuekaBy Jamie BognerThis fifth-generation hop farmer has watched craft beer pull New Zealand’s hop-growing industry back from the brink, and today he and his team are using experience, data, and more sophisticated tools to optimize their varieties for the different types of brewers who use them.
Low-Alpha Hops Are Primed to Light up Your IPAHops, like people, are incredibly diverse. Countless breweries have successfully combined high-alpha hops to craft excellent beers, yet an untapped group of low-alpha hops has yet to be explored. To satisfy a broad consumer palate and to broaden the reach of craft, is it time for a new IPA paradigm?
Using Fruit Puree in a Beer? Do Your Homework. | Video TipA puree is not a puree is not a puree. In this clip from his video course, Urban Artifact cofounder and COO Bret Kollman Baker explains why it’s important to know exactly what you’re buying when you’re sourcing puree for a fruit beer.