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Pair Holiday Cookies with Beer. Try Not to Hurt Yourself.By Joe StangeFestivities are winding down, but there’s a surplus of cookies winking at the motley collection of beers in your fridge. Our best advice: Look for comparable intensities of flavor (difficult), and don’t overdo it (impossible). Specific recommendations follow.
Make Your Best British-Style Strong AleBy Josh WeikertFresh and malty with plenty of English hop character, this is a great one to enjoy on those long winter evenings to come.
Recipe: Holy Mountain La Vienna EspecialLet’s dig into the flavors of malted corn via this Vienna lager recipe from Seattle’s Holy Mountain Brewing.
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Podcast Episode 336: Reimagining London Porter and Stout with the Kernel’s Evin O’RiordainBy Jamie BognerFrom their South London outpost in the arches beneath a bustling elevated railway, the Kernel has embraced London brewing history with a craft ethos—respecting and referencing tradition while thoughtfully building their own identifiable, modern, hop-forward character.
Editors’ Picks: The Brewer’s LibraryNeed a last-minute gift idea? Here are some quick hits on new beery reads.
Video Tip: How Fresh Hops Are KilnedBy Zach TurnerSome hop kilns are more modern, while others are more old-fashioned and hands-on. In this clip from his video course, Single Hill cofounder and head brewer Zach Turner guides us on a behind-the-scenes look at the kilns of the Yakima Valley.
Recipe: Annie’s Gourdgeous Pumpkin AleBe generous with the gourd and toast your own allpsice for this smashing pumpkin ale that’s easy as, well, pie.
No Rests for the Wicked: Pumpkin Ale, Easy as PiePumpkin ale is a seasonal American tradition strong enough to smash even the most cynical pumpkin-spice fatigue. It’s also fun to make—and drink, and share—at home.
Cooking with Cider: Glazed Ham for the HolidaysLooking for a different way to serve your holiday ham? Get some craft cider into the glaze for a flavorful twist, and pair it with the same cider or a festive beer.
Recipe: Cruz Blanca Fade Away Red Corn LagerJacob Sembrano, head brewer at Chicago’s Cruz Blanca brewpub, shares this recipe for their American lager—a showcase of Bloody Butcher red corn, grown and malted at Sugar Creek Malt in Lebanon, Indiana.
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Podcast Episode 335: For Tom Beckmann of Goldfinger, Lager is a Family AffairBy Jamie BognerThrough fastidious technique and a clearly articulated, creative point of view, this lager-centric brewery in the southwestern suburbs of Chicago is committed to building on a family brewing history while forging its own modern lager identity.
