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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?
Maui’s Pint & Cork Beckons the Beach Bums with Cool Refuge, Poke, and Local BeersFrom our Love Handles files on beer bars we love: Maui’s only gastropub features the island’s best local beer list plus hearty foods and cocktails.
Podcast Episode 367: Humble Sea Sails the Calm, Clear Waters of Modern Lager Through the Fog of Today’s IPABy Jamie BognerWith characterful, medal-winning lagers and a decidedly West Coast approach to “foggy” IPA, Humble Sea is navigating craft beer’s choppy waters out of Santa Cruz, California, with quality as their North Star and an appetite for exploring new routes.
Make Your Best American IPABy Josh WeikertThere are so many versions, varieties, and approaches here that it would be arrogant to claim this will be your best American IPA—but it’s a very, very good one that’s held up well to the test of time.
Breaking Down the Grain Bill of a Great Hazy IPA | Video TipBy Steve ParkerSteve Parker, cofounder and head brewer of Fidens in Albany, New York, lays out their grains of choice for hazy IPAs—including why he prefers two-row to pilsner in the base, and why he loves chit malt.