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Podcast Episode 392: Zichovec Nods to Czech Tradition While Exploring Modern Craft BeerBy Jamie BognerBrewing in Czechia is steeped in tradition, but there are corners exploring modern craft styles in a very Czech way. In this episode, the brewers of Zichovec in Louny, Czechia, talk through their approach to classic styles with modern flair as well as modern styles with a local touch.
Breaking Down Water Profiles for West Coast Pils, IPA, and Double IPA | Video TipBy Evan PriceEvan Price, cofounder and head brewer of Green Cheek in Orange, California, explains the thinking behind using different chloride-sulfate ratios for their West Coast pilsners, IPAs, and double IPAs.
Make Your Best Dark SaisonBy Josh WeikertBeer color can defy expectations while offering intrigue—such as this creative riff on the saison tradition.
Ask the Pros: Bottle Logic Shares Fundamental Observations on Brewing Barrel-Aged StoutMusing on the “Florida effect” and chocolate-chip cookie-dough as the compass North, the team at Bottle Logic in Anaheim, California, shares the thinking and process behind their coveted barrel-aged stout, Fundamental Observation.
Recipe: Bottle Logic Fundamental ObservationBy Wes ParkerFrom Bottle Logic founder and brewmaster Wes Parker, here’s a homebrew-scale recipe for their beloved barrel-aged, vanilla-laced imperial stout.
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Five on Five: Adjunct LagerTotally unpretentious, yet challenging to execute with precision... We asked five brewers for their favorite lagers brewed with body-lightening corn or rice.
Podcast Episode 391: Kevin Ely of Wooly Pig Finds Small Tweaks That Make Big Impacts in Robust, Farm-Brewed LagersBy Jamie BognerWhat happens when an experienced brewmaster trades his 100-barrel production plant for a five-barrel kit built into an old farm? Smart but simple efficiency measures, lagers that lean into the farm’s terroir, and a focus on gentle processes that optimize flavor by reducing stress on ingredients, wort, and fermenting beer.
Editors’ Picks: Fave Food Finds and Rabbit-Hole ReadsBy Jamie BognerWhile the high era of beer-infused food products has passed, we still get a kick out of the creative intersection of compelling brewing and culinary adventure. Here are some highlights from our recent exploration.
West Coast Pils and IPA, the Green Cheek Way | Brewing CourseBy Evan PriceEvan Price, cofounder and head brewer of Green Cheek in Orange, California, lays out the thinking and process behind their bright, bitter, and highly drinkable West Coast pils, IPA, and double IPA.
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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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