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Get to Know Umqombothi, a South African TraditionBy Lucy CorneEasier to brew than it is for many people to say—it takes a click of the tongue—this ancient sorghum beer is unlike any modern style we know. Thick, tart, and creamy, it’s deeply traditional—yet it’s also open to a brewer’s own creative twists.
Cooking with Beer: Fruit-Beer Camping CakeOn your next camping trip, just a half-cup of that tart fruit beer you brought along is enough to brighten this simple treat that’s perfect for an open fire.
Gearhead: Dead Heads, Shockwaves, and the Search for the Perfect PumpThe beating hearts of a brewery aren’t glamorous and won’t impress casual visitors, but they can do a great deal to improve how brewers do their jobs. They can also make a lot of noise.
Podcast Episode 363: Jeremy Pryes of Idyll Forest and Pryes Brewing Explores the Wide Range of Flavors in Everything from Midwest IPA to Spontaneous BeersBy Jamie BognerThis Minneapolis brewery keeps a separate, non-public production facility for its award-winning, spontaneously fermented beers while delivering crowd-pleasing classics such as Midwest (and West Coast–style) IPA from their sprawling production facility and beer hall.
A Love Letter to LagerDouble-decocted is the new double dry-hopped.
Take a Walk on the Cold Side with pFriem | Video TipBy Josh PfriemFrom a healthy yeast pitch to extra-cold lagering via spunding and harvesting, brewmaster Josh Pfriem walks us through the cold side of lager-making at pFriem Family Brewers.
Recipe: Dublin Castle Ale 1574By Susan FlavinWant to take a stab at a 16th century ale brewed with malted oats? This recipe is closely based on the one that historians recently re-created using Dublin Castle records that date to 1574.
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How Historians Resurrected a 16th-Century Dublin AleBy Will HawkesA 450-year-old beer recipe and deep curiosity about 16th century drinking led to the revival of an unusually made yet highly drinkable ale—one made with hefty portions of malted oats and an almost-forgotten barley variety. Here’s how they did it.
Recipe: Single Hill Skyfinder Fresh Hop Hazy IPABy Zach TurnerZach Turner, cofounder and general manager of Single Hill Brewing in Yakima, Washington, shares this recipe for a “a soft and lively fresh hop IPA designed to showcase our favorite early season hops,” he says. “Strata and Centennial are picked about a week before Simcoe, which is picked just in time for the dry hop.”
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Make Your Best American-Style Double IPABy Josh WeikertThe style parameters here are actually pretty simple: high bitterness, intense hop aroma and flavor, and just enough malt character to provide some background.
Podcast Episode 362: Tim Johnson of Barrel Theory Takes a Passion-Driven Approach to Hazy IPA and Fruited Sour BeersBy Jamie BognerLagers are fine, but ask Tim Johnson of Minnesota’s Barrel Theory what he likes to drink most, and he’ll toast you with a hazy IPA. His love of the style drives an ongoing, methodical quest for constant improvement.
Berkeley Yeast’s Tropics Strains Are Helping Brewers Create More Aromatic IPAsBrewers you know share their stories about maximizing flavor with Berkeley Yeast’s unique bioengineered strains.