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16 Stouts to Sip Before Stout Month EndsBy Emily Hutto“Stouts are blank canvasses on which we can paint whatever picture we want.” —Paul Nashak, a managing partner of the Mountain Sun Pub group
Dry Hops DilemmasWe asked Adam Glaser, head brewer at Jagged Mountain Craft Brewery in Denver, Colorado, to help demystify fermentation progress and dry hops.
Kolner Dom Kolsch RecipeThis kolsch is less hoppy with a kiss of wheat, and the hops add a slightly tart spicy flavor.
No Excuses: Cellar Options for EveryoneLearn the four cornerstones of an ideal cellar and how the more popular beer-cellar options stack up.
Chicago Beef with Ale-Pickled Peppers RecipeOur take on the classic Chicago Italian beef sandwich includes peppers pickled with pale ale (say that three times fast).
Have Faith in Your Beer“Don’t sweat the small stuff when you’re brewing,” says Michael Copado. History assures us that most homebrew mistakes are “small stuff.”
We Recommend Great Beer Bars in Kentucky, Alaska, and WisconsinHere are the three beer bars that we explored in Issue 9 (October/November 2015) of Craft Beer & Brewing Magazine®.
Spassmacher Kölsch RecipeClear, clean, and beautiful in the glass, Jester Goldman’s pale golden Kölsch is a graceful dance of hops, malt, and mild ester in your mouth.
Take Control of Your FermentationA chest freezer and a dual-stage controller can give homebrewers the environmental control needed to brew lagers in August and saisons in February.
7 Coconut Beers to Drink during the Year of CoconutBy Emily HuttoFrom toasted and sweet to creamy and fresh, coconut adds a new flavor dimension to these beers.
The Great Kegs versus Bottles ShowdownHere is a completely subjective list of considerations when you’re trying to decide whether to keg or bottle.
Breakout Brewer: Plan BeeBy Emily HuttoUsing only ingredients grown or produced in New York, Evan and Emily Watson of Plan Bee Farm Brewery have made brewing their backup plan.