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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.
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.