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Skiing, Brewing, and Drinking at 11,000 FeetBy John BoltonWe want to share with you some of the epic views and jump action from our recent Aspen brewing trip before this winter season comes to a close.
Beers of the Week at CB&BJoin the CB&B staff as we taste through some IPAs and a dark lager in this week’s batch of new beers.
Do You Know the Muffin Fan?If your draft system consistently serves supremely sudsy pints, you may need to get to know the muffin fan.
Mussels and Hot Smoky Links with Dijon Wheat-Beer Broth RecipeBeer and seafood are no strangers, and great beer can make seafood even better.
Cooking with Your HomebrewOne of my favorite approaches to pairing homebrew with food is to simply work the beer itself into the dish with which I plan to serve it.
Breakout Brewer: Moody Tongue BreweryBy Emily HuttoJared Rouben, brewmaster at Chicago’s Moody Tongue Brewery, had his aha moment when he decided to apply his culinary training to the beers he was making. And he’s been brewing complex, layered beers ever since.
Waffle Sundae with Chocolate Double Bock Caramel RecipeChris Cina’s mentor, David Weihler, gave him this best-ever waffle recipe. Here he’s added the spent grain to tie with the beer and give the waffles a little texture.
Malt: The Soul of BeerWithout malt, beer would be lifeless and flat. Hops bitterness only works in balance with malt sweetness, and yeast requires sugars and nutrients for fermentation, both of which malt-based wort offers. Here's a malt primer.
Breakout Brewer: BRU Handbuilt Ales & EatsBy Emily HuttoBy creating ingredient-focused beers that accentuate the flavors he finds in beers, BRU’s Ian Clark creates beers that reflect his culinary mindset.
Why Isn't My Beer Clear?Hazy beer is usually more cosmetic than catastrophic. But if you find that your homebrew is consistently cloudy, look into one of these common culprits.
Pilsner in PerspectiveBy Emily HuttoPilsner is potentially the most popular beer category in the United States—among brewers, anyway. Here, six brewers explain what draws them to pilsners.
Scallops and Brussels in a Smoky Mussel Märzen Broth RecipeA malty Märzen adds body and depth to this seafood dish.