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How to Defeat DMS on the Hot Side | Video TipBy Josh PfriemJosh Pfriem, cofounder and brewmaster of pFriem Family Brewers, explains how they go for a vigorous boil and efficient whirlpool on the hot side to minimize the risk of DMS off-flavors in their pale lagers.
Foam: Beer’s Crowning GloryBy Randy MosherOne of the most beautiful things about beer is the product of sound brewing, proper service, and an unlikely convergence of chemical phenomena. But how much do you really know about what makes great foam? Let’s feed your head.
Recipe: Uncle John’s Pre-Prohibition LagerBy Josh WeikertGive this one some time. After about three months, you’ll find that the malt and hops are so perfectly integrated that you’ll want to just sit and smell this beer for a while.
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Five on Five: Smoked BeerWhen it comes to building big flavor into smaller, session-strength beers, smoke is fire. These five picks from the pros are sure to make sparks fly.
Cooking with Beer: Porter-Braised and Grilled Baby Back RibsBy Sara DumfordLooking for weekend grilling ideas? From our deep Cooking with Beer archive: You don’t need a smoker for this slam-dunk rib recipe—but you can include a smoked porter, if you want.
Podcast Episode 361: Austin’s Meanwhile is Making Bold Bets With Beautifully Constructed Lager and IPABy Jamie BognerDespite opening in the throes of the pandemic in late 2020, Austin’s Meanwhile has bet big on a sprawling beer garden and well-appointed taproom, quenched by World Beer Cup and GABF medal–winning pilsner, helles, and San Diego–style IPA.
How pFriem Locks Down the Lager Variables with Workhorse Yeast and a Step Mash | Video TipBy Josh PfriemJosh Pfriem, cofounder and brewmaster of pFriem Family Brewers in Hood River, Oregon, explains what they love about their 34/70 lager strain and classic step mash.
Editors’ Picks: Fresh Finds From CBCBy Jamie BognerAs it always does, the recent Craft Brewers Conference offered glimpses of where brewing may be going, whatever your scale. From terpenes to Dynaboost to new yeast strains, here are a few finds from the trade-show floor have us excited about what’s next.
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Recipe: Goldfinger Smoke Two LagersBy Tom BeckmannFrom Tom Beckmann, owner and brewer at Goldfinger Brewing in suburban Chicago, here’s a recipe for their smoothly smoky collab with Fair State Brewing Cooperative in Minneapolis.
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For the Love of SmokeThe idea that “all beer used to be smoky” doesn’t quite hold up, even if smoky malt must have been common in many places. Smokeheads, meanwhile, can tell you another possibility: The beer was smoky because people liked it that way.
Recipe: Hércules Caballo Blanco Summer AleBy Josh BrengleFrom Cervecería Hércules in Santiago de Querétaro, here’s a taste of summer from Mexico featuring a global blend of American, British, German, and New Zealand hops.
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Recipe: Fuller’s HockBy Guy StewartFuller’s Brewery in west London no longer brews this dark mild—and hasn't done so regularly since the 1990s—but brewing manager Guy Stewart shares this recipe for a revived, all-malt version that briefly reappeared in 2010.
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