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Salt-Roasted Beet Carpaccio with Sour Beer Gastrique RecipeSour beer partners with agave syrup to create a simple and delicious sweet-and-sour sauce for the salt-roasted beets.
The Invigilator RecipeBrew this doppelbock with care and don’t cheat: The Invigilator is watching!
Fermentation Resurrection: Reusing YeastHere are two methods for collecting yeast to reuse in future batches.
Seared Duck Breast with Caramelized Sweet-Potato Panzanella RecipeThe rich flavor of duck pairs well with the earthy notes in this sweet-potato panzanella with Doppelbock-Fig dressing.
How to Shop for Craft BeerBy Emily HuttoThe next time you’re shopping for craft beer, try these expert tips for filling your cart.
What’s Your Condition?By Libby MurphyA quick and easy guide to picking the right priming sugar for your batch.
Exchange Rates IV: Dealing with AdjunctsIn this fourth article in our Exchange Rates series, we’ll tackle the sticky subject of adjuncts.
We Recommend: Great Beer Bars in Washington, D.C., Illinois, and TennesseeHere are the three beer bars that we explored in Issue 11 (February/March 2016).
Middle o’ Next Week IPA RecipeBy Jeff CloughSlightly sweet and very smooth, Jeff Clough’s IPA was awarded Best of Show at the 2012 Deschutes County Fair.
Pork T-Bone with Tart Rosemary Applesauce RecipeA sour beer and rosemary team up to add flavor, intensity, and tartness to an applesauce accompaniment for grilled pork T-bones.
Breakout Brewer: Pipeworks Brewing CompanyBy Emily HuttoEverything about Pipeworks Brewing Company—from its Belgian roots to its collaborative model—reflects the passionate owners and their zany approach to what they do.
Grilled Potato Salad with Endive and Blue Cheese RecipeA Belgian IPA gives this salad just the right kick.