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Podcast Episode 369: Yvan De Baets of Brasserie de la Senne and Eric Toft of Schönramer Talk Shop on European HopsBy Jamie BognerThe past few years have been challenging for brewers who depend on European hops, with concerns that the frequency of bad harvests could be accelerating. So, we asked two brewers who know a thing or two about getting the most from Noble hops to share how they maintain quality, from working with growers to developing novel workflows.
Enhanced Hop Flavor Made from 100% HopsMeet Salvo™, a variety-specific, yield-maximizing aroma extract with no added bitterness, priced between $50 and $200 per kilo.
The Favored Yeast at Fidens and Why They Love It for Hazy IPA | Video TipBy Steve ParkerSteve Parker, cofounder and head brewer of Fidens in Albany, New York, reveals their preferred yeast strain and what it contributes to their IPAs—including the right balance of hop and yeast expression, a slight acidity, and a stable haze.
3 Recipes for Your Best Summer HomebrewGo for the gold with these gold medal–winning recipes from the American Hombrewers Association.
Style School: The Mysteries of PolotmavýBy Jeff AlworthIt’s Czech, it’s amber, and it’s a lager—but where did it come from? Nobody seems to know the origin story of polotmavý, or even whether it has one. Yet it’s here today, and the traditional Czech brewing process defines it every bit as much as that rich garnet color.
Recipe: Our Mutual Friend One Sunday Morning GrodziskieJan Chodkowski, co-owner and head brewer at Our Mutual Friend in Denver, shares this recipe for their Polish-inspired grodziskie. Brewed with only in-state ingredients, it includes wheat malt from Colorado Malting Company—half of it oak-smoked—and Colorado-grown Tettnanger hops.
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Podcast Episode 368: De Dolle’s Kris Herteleer Takes a Natural Approach to High-Gravity Belgian AlesBy Jamie BognerDe Dolle Brouwers has a reputation for colorful branding and characterful, high-gravity beers that hold up beautifully in the cellar. Yet their process is intentionally laborious and layered, from the coolship and Baudelot cooler to the open copper fermentors and more in an old, classic Flemish brewhouse.
From Barleycorn to Beer: The Maltster’s Magic TrickBetween the farm and the brewery, much of beer’s flavor is born in the malthouse. Here we journey inside a traditional floor maltings—and inside a kernel of grain—to witness the daily toil and tools that turn a raw cereal into the soul of beer.
Hot-Side Hopping for Hazy IPA, the Fidens Way | Video TipBy Steve ParkerSteve Parker, cofounder and head brewer of Fidens in Albany, New York, explains the thinking behind their hot-side hopping, from kettle to whirlpool—and why he’s recently grown to love Strata.
Fine-Tuning Saisons that Win Medals | Video TipMeeting expectations with a great saison means making careful choices with grains, hops, yeast, and fermentation. Julian Shrago, co-owner and brewmaster at Beachwood Brewing in Los Angeles, explains how they’ve adjusted theirs based on their own goals and judges’ feedback.
Recipe: Annie’s Quantum Firecracker Pale AleMalt extract and hop extract join hands for this American pale ale recipe, which gets some aromatic bang from a potent cold-side addition.
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No Rests For the Wicked: Getting Punchy With Hop ExtractsPro brewers these days are learning about how best to take advantage of cold-side aroma extracts and other advanced hop products. Why shouldn’t you?