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Recipe: The Farmer’s Yule AleFeaturing hot stones in the mash, juniper, bog myrtle, and some smoke, this strong farmhouse ale may resemble what the commoners of eastern Norway brewed to celebrate Yule during the Viking Age.
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The Tale of the Real Yule Ales of YoreFrom the Viking Age to the first Christmases until today, the ancient Yule customs demand the best food and beer you can provide—and it’s not all for the living. So, what did they brew and pour for the spirits and the dead?
Recipe: Burial Lightgrinder American PorterBy Doug ReiserFrom Burial in Asheville, North Carolina, here’s a recipe for the hop-forward porter that thrilled our blind-review panel. As an internal brewery favorite, this beer is, cofounder Doug Reiser says, “exactly what we hope comes back into style.”
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Podcast Episode 390: Sam Calagione Says the Spice Must FlowBy Jamie BognerIn this final panel discussion recorded at the Brewer’s Retreat at Dogfish Head in Milton, Delaware, this past October, Sam Calagione takes the moderator reins as Ethan Frisch of Burlap & Barrel shares insights into spices while Bryan Selders and Mark Safarik of Dogfish Head discuss how they use various spices and ingredients in their boundary-defying beer.
Recipe: Annie’s Smoky Lonesome RauchbierWhen it comes to smoked malt, there are far more options for all-grain brewers than for those who rely on extracts. This partial-mash recipe maps out just one way to get it done.
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Breakside’s Guide to Institutional Beer Quality | Brewing CourseBy Ben EdmundsBen Edmunds, cofounder and brewmaster of Breakside Brewing in Portland, Oregon, shares his insights on how to build and maintain a methodical quality program that can take your brewery’s beers from consistently good to consistently excellent.
Critic’s List: Jamie Bogner’s Best in 2024By Jamie BognerOur cofounder, editorial director, and host of the Craft Beer & Brewing Podcast shares his standout beers and moments from the past year.
Critic’s List: Matthew Curtis’ Best in 2024The Manchester, England–based beer writer and founder of Pellicle Magazine shares his favorite beers from the past 12 months.
- No Rests For The Wicked: Home-Smoked Beer
Don’t let them tell you an extract brewer can’t brew a good rauchbier. While smoked-malt extract is a rarity, there are ways to get creative with our smoke and dial it in to make a lager that can convert the skeptics.
Critic’s List: Courtney Iseman’s Best in 2024The New York City–based writer, tarot enthusiast, author of the Hugging the Bar newsletter, and noted metalhead shares her beery high points from the past year.
Critic’s List: Alex Kidd’s Best in 2024By Alex KiddOne of the most influential and incisive voices in beer, the force behind Dontdrinkbeer and the Malt Couture podcast, has been leaning into nonalcoholic beer over the past year as he battles cancer. Here are his greatest hits.
Podcast Episode 389: An International Look at Brewing Barrel-Aged Stout with Firestone Walker, Omnipollo, and FrauGruberBy Jamie BognerFirestone Walker Brewmaster Matt Brynildson, Omnipollo cofounder Henok Fentie, and FrauGruber cofounder Enzo Frauenschuh explore international approaches to brewing and collaborating on barrel-aged stout, from recipes to aging conditions, barrel choices, adding adjunct ingredients, and more.