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Make Your Best EisbockBy Josh WeikertEisbock uses a fractional freezing process to concentrate the beer’s strength, and it does so without requiring your yeast to work overtime. The result is a smooth, rich, and intense lager—perfectly suited to sipping on a cold winter night.
Recipe: Good Word Only Memories RemainFrom Good Word Brewing & Public House in Duluth, Georgia, owner and brewer Todd DiMatteo shares the recipe for their subtly roasty, highly drinkable dark lager that can be served from cask or stichfass (or keg, can, bucket, whatever you have handy).
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Podcast Episode 334: Hot Takes on Cold IPA with Firestone Walker, Hop Butcher, and Heater AllenBy Jamie BognerThree leading brewers pushing the limits of the cold IPA style—Sam Tierney of Firestone Walker, Jude La Rose of Hop Butcher For the World, and cold IPA originator Kevin Davey of Heater Allen and Gold Dot—join the podcast to discuss the current state of cold IPA, how their recipes and processes have evolved, and why they still choose to explore hops through the style dubbed “More West Coast than West Coast IPA.”
Revolutionizing the Brewing Industry: How AccuBrew is Changing the GameAccuBrew’s user-friendly tools can help your brewery avoid costly mistakes, make the most of your beer’s tank time, and save thousands of dollars every year.
Video Tip: How a Fresh-Hopped Beer Comes Together at Single HillBy Zach TurnerSingle Hill cofounder and head brewer Zach Turner explains how collaborators, farmers, and pick windows all play a role in shaping a fresh-hopped beer on any given day during harvest season in the Yakima Valley.
Podcast Episode 333: Future-Proofing Your Brewery, a Conversation Brought to You by EncompassBy Jamie BognerThree leaders at the intersection of brewing business and tech—Patrick Tickle, CEO of Encompass Technologies, Dave Thibodeau, cofounder of Ska Brewing, and Cole Hackbarth, VP of brewing operations for Rhinegeist—discuss strategies for managing a brewery through today's turbulent business environment.
Making the Case for Cask LagerBy Kevin KainBottom-fermented beer, served in the British ale tradition? There’s precedent for it—and the rise in lager interest may be just what’s needed to stoke drinkers’ curiosity.
Toronto’s Society Clubhouse Celebrates Women Who Brew and Drink Great BeerBy Don TseFrom our Love Handles files on our favorite beer bars around the world: The Toronto headquarters of the Society of Beer Drinking Ladies is open to all.
Recipe: Lasting Joy Heartbeet of the HudsonBy Alex WennerLasting Joy cofounder and head brewer Alex Wenner describes this beet-infused stout as one “that really sums up our mission as a New York farm brewery.”
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Podcast Episode 332: Chicago’s Dovetail Finds Harmony and Cohesion in their Modern Approach to Traditional MethodsBy Jamie BognerWhat’s old is new again for Chicago’s Dovetail—direct-fire decoction, open fermentation, and coolshipping hoppy lager with whole-cone hops are just a few of the ways this classically focused brewery finds ways to build character in their lagers.
Custom Packaging Helps Brands Stand OutHere’s how Berlin Packaging and Studio One Eleven helped four brands succeed with impactful and effective custom packaging solutions.
Video Tip: Fresh Hops, Wet Hops, and Planning How to Use ThemBy Zach TurnerSingle Hill cofounder and head brewer Zach Turner explains the difference between fresh-hopping and wet-hopping, laying out a few different ways that breweries tend to use them on the hot side and cold side.