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The F-Word: What’s It Mean to Be a Farmhouse Cider?By Beth DemmonAs with farmhouse ales, not every farmhouse cider is made on the farm. Yet the evocative word tends to accompany certain traits—and there’s plenty that should appeal to drinkers looking for old-fashioned flavors with a sense of place.
Podcast Episode 370: Kari Williams of Snow Capped Cider Explores Terroir and Technique with a Generational Approach to Estate CidermakingBy Jamie BognerThe secret to making consistently award-winning cider is, of course, great fruit married to thoughtful design and flawless execution, and for this multigenerational family of apple growers from Colorado’s Western slope, anything less than the best wouldn’t do justice to their beloved fruit.
Recipe: Fat Head’s Goggle FoggerBy Matt ColeFrom cofounder and brewmaster Matt Cole and his team at Fat Head’s in Ohio, here’s a recipe for the Bavarian-style weissbier that’s won three gold medals in the past four years.
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Selecting and Blending with “Power Chord” Hops for Hazy IPA | Video TipBy Steve ParkerSteve Parker, cofounder and head brewer of Fidens in Albany, New York, lays out their approach to blending hops for hazy IPA, as well as what they look for when selecting varieties such as Citra, Simcoe, and Strata.
Ask the Pros: Brewing Gold-Medal Hefeweizen with Fat Head’sFat Head’s Brewery in Middleburg Heights, Ohio, has won more than its share of medals over the years. One of its most decorated beers is Goggle Fogger, the Bavarian-inspired hefeweizen that’s won three major gold medals in the past four years. Here’s how its pieces fit together.
Brewing with Wind MaltBy Joe StangePerhaps the oldest way of preparing grain for brewing, drying malt in the open air was traditional for lambics, white beers, and various rustic ales scattered around Europe, Africa, and beyond. Today, brewers and maltsters interested in history, terroir, and old-fashioned methods are taking their malt back out into the sun.
Recipe: Human Robot Polotmavy 12°By Andrew FossFrom Philadelphia’s lager-centric Human Robot, here’s a recipe for a Czech-style amber lager that came to life almost by accident—and one that uses a method they call “enhanced decoction.”
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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.