VFqYujEAAJkrK77I
Recipe: Weathered Souls Gud Mawnin’ MonMarcus Baskerville, former head brewer and co-owner at Weathered Souls in San Antonio, shares this recipe for the richly layered, Caribbean-accented imperial stout that was one of our Best 20 Beers in 2023.
Subscriber
Style School: The Hard-Earned Indulgence of Dessert StoutsBy Jeff AlworthFrom cocoa to coconuts via lactose and long boils, brewers are shaping today’s dessert stouts for easy appeal. Just don’t say they’re easy to make.
Recipe: Annie’s Wee ScottieThis extract-based wee heavy recipe offers the chance to try boiling down some wort in the kettle to develop caramelization and deeper malt flavor.
Subscriber
Podcast Episode 381: Human Robot’s Andrew Foss Wants You to Experience “The Wave” When Drinking Their LagerBy Jamie BognerLager is anything but a minimalist pursuit for the head brewer of Philadelphia lager stalwarts Human Robot. Flavor and character are primary focuses, and the brewery achieves those with all the tools in the toolbox—interesting ingredients, customized approaches to decoction and other processes, and a variety of fermentation profiles that maximize different types of expressions.
Revitalizing the On-Premise ExperienceDear reader: You’ve seen the headlines, contemplated the statistics, and you’ve probably felt some of the sting yourself, but rest assured—draft beer is not dead. It has, however, been neglected. Here’s how we give it new life.
- Depth Charge! Boil Reductions for (Wee) Heavy Flavor
Sometimes known as “kettle caramelization,” the Maillard richness of a boil reduction can add deeper malt flavor to any beer you brew—even if it’s not Scottish.
Recipe: Bauman’s Mountain Rose Single-Varietal CiderAt Bauman’s Cider in Gervais, Oregon, owner and cidermaker Christine Walker prefers to bottle her ciders as single-varietals whenever the harvest makes it possible—and this one features the red-fleshed Mountain Rose apple, native to Oregon.
Subscriber
Making Harvest-Driven, Single-Varietal Ciders at Bauman’sBy Beth DemmonChristine Walter, owner and head cidermaker at Bauman’s Cider in Gervais, Oregon, makes both traditional and modern ciders using apples and other fruits sourced as locally as possible. Here, she shares her process for transforming red-fleshed, acid-forward Mountain Rose apples into complex yet balanced heritage ciders.
Amid the Fishmongers, Auckland’s 16 Tun Pub Features the Best of New ZealandFrom our Love Handles files on the world’s great beer bars: The 16 Tun offers a range of New Zealand’s better craft beers in one harbor-side spot in Auckland.
Podcast Episode 380: Garrett Oliver and Vinnie Cilurzo are Brewing for Impact With Fonio GrainBy Jamie BognerThese leading brewers and great friends from Brooklyn Brewery and Russian River share what they’ve learned from brewing new beers with the African grain fonio.
Finding the Best Sustainable Packaging Materials for Your BreweryUsing eco-friendly can carriers, your brewery can reduce its carbon footprint while using a format that’s both durable and convenient for your customers.
Pick Six: Kelsey McNair’s IPA Time MachineBy Jamie BognerNorth Park founder Kelsey McNair has become one of the country’s most influential brewers, thanks to his process-oriented approach to saturating beer with hop flavors. Here, he goes back in time to reach for six IPAs that still inform how he brews them today.