VFqYujEAAJkrK77I
Cooking with Beer: Brown Sugar Peach CobblerWhen peaches are in season, pick a favorite malt-forward beer to take this summertime treat to the next level. (And don’t forget the ice cream.)
Recipe: Zebulon Post-WWI Mild“This would be a silly choice for a two-ounce pour in a flight,” says Mike Karnowski, cofounder and brewer at Zebulon Artisan Ales. “This is a beer to be consumed in large amounts. ... The ingredients were simple: mild ale malt, some dark invert sugar syrup for flavor, and just enough hops to balance it all out.”
Subscriber
Podcast Episode 365: Alex Lippens and the Team at Verzet Are on a Quest to Make the Best Oud Bruin in the WorldBy Jamie BognerBrouwerij ’t Verzet infuses brash rock ‘n’ roll attitude and a penchant for experimentation into their studied, methodical approach to developing their own takes on traditional Flemish beers.
The Case for CiderMany mainstream ciders are overly sweet and don’t even use real apples, unlike the diverse, high-quality ciders from Fenceline Cider in Mancos, Colorado. Fenceline sources apples from local, centuries-old cider apple trees, offering ciders that highlight the pure taste of apples—a taste more people should try.
Promoting Great Foam and Refining Your Adjunct Lagers | Video TipBy Josh PfriemJosh Pfriem, founder and brewmaster of pFriem Family Brewers, shares tips on how to dial in your mash process and support great foam retention in light, crisp, internationally inspired lagers—including a finishing touch of Tetra hop extract.
How Brewery Water Treatment Works to Create Tasty Beer and Happy EquipmentGreat beer starts with top-notch water quality. Here’s how brewery water treatment works to help create amazing flavors.
Zebulon’s Mike Karnowski Shares Four Ways to Make Invert SugarAt Zebulon Artisan Ales in Weaverville, North Carolina, cofounder and brewer Mike Karnowski nurtures a special interest in historically rooted beers. Here, he turns back the clock on a key ingredient used in many traditional British ales—and he shares an elegant way to make your own invert sugar in the brewhouse.
Recipe: Soul Barrel Wild African SoulBy Nick SmithBased in the wine-growing region about 40 miles northeast of Cape Town, South Africa, Soul Barrel brewed this funky riff on umqombothi in collaboration with Tolokazi—a team of predominantly women brewers making traditional African beers.
Subscriber
Podcast Episode 364: Lambic is Science, Not Sorcery, for Thomas Vandelanotte of TimmermansBy Jamie BognerFor the brewmaster of Timmermans—the three-century-old lambic brewery in Itterbeek, just west of Brussels—studying and understanding the dynamics of spontaneous fermentation and wood-aging is the key to making beer with captivating flavor.
Celebrate American AlesCheck out Angel Ale Yeast A01, an ideal yeast for brewing American-style beers.
Hopping Delicate International-Style Lagers for Aroma and Balance | Video TipBy Josh PfriemJosh Pfriem, founder and brewmaster of pFriem Family Brewers, lays out their approach to hopping Japanese- and Mexican-style lagers, including related flavor considerations for malt, pH, and sulfur content.
Better than Ever: The 2024 Firestone Walker Invitational Beer FestWas it the best one yet? Many say it was. The annual Firestone Walker Invitational Beer Fest returned on June 1, and it was nothing short of epic, featuring 68 brewers from around the world, more than 20 local restaurants, educational beer panels, and a concert by The White Buffalo. Even the weather—with temps in the low 80s—was perfect.