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CB&B’s Jamie Bogner To Deliver Keynote at ProBrew’s OktoberfestMark your calendars for this year’s ProBrew Oktoberfest event, scheduled for October 11 and 12, including an opening ceremony at Raised Grain Brewing in Waukesha, Wisconsin.
Podcast Episode 322: Nat West of Reverend Nat’s Cider Takes a Craft Brewer’s Approach to CiderBy Jamie BognerOver the past 12 years, Nat West has built a brand focused on flavor-forward cider made with a craft brewer’s mentality. Now, Reverend Nat’s is in its final act—winding down business operations—but not before leaving an indelible mark on the fabric of Pacific Northwest craft beverages.
Video Tip: Adjusting the Mash for Darker LagersFrom longer decoctions to key considerations when using dark malts in the mash, Bierstadt cofounder Bill Eye explains how their approach to darker lagers differs from that of paler ones—and also why they avoid dextrin malt.
Recipe: Zoiglhaus Zoigl-Black SchwarzbierBy Alan TaylorIn Portland, Oregon, Zoiglhaus brewmaster Alan Taylor and his team brew this award-winning schwarzbier with German ingredients and in accordance with German brewing traditions.
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Schwarzbier: The Enigmatic Dark LagerBy Jeff AlworthLike a social chameleon, Germany’s unusual black lager—easy-drinking yet richly flavored—seems to adapt to your needs depending on the weather or the season. Jeff Alworth looks closer at the style and its story.
Podcast Episode 321: Chris Baum of Varietal is Hyperfocused on HopsBy Jamie BognerIn Sunnyside, Washington, Chris Baum and his team at Varietal Beer enjoy firsthand access to growers and a nuanced understanding of hop quality. In this episode, recorded mid-harvest in the heart of the Yakima Valley, Baum shares his thoughts on brewing hop-forward and fresh-hop beers, and more.
Five Lagers that Brewers Love to DrinkBrewers have warm hearts for cold-fermented beers, and we asked these five brewers to share the objects of their greatest affection.
Make Your Best OktoberfestBy Josh WeikertWe know: It’s time to drink it, not brew it. Yet while you’re hoisting a few at the season’s festivities, it’s never too early to start thinking about your spring brewing schedule...
Hop Revolution: Challenging Conventional Thinking on Nelson Sauvin and Hop BlendsBorn from a blend of passion, energy, and a bit of a rebellious streak, Hop Revolution in its short history already has challenged traditional thinking on New Zealand varietals. The revolution continues with their fresh approach to Nelson Sauvin and hop blends.
Podcast Episode 320: Sam Zermeño of Brujos Is Casting Liquid SpellsBy Jamie BognerThe wandering wizard behind the collaborationist Brujos brand talks about his heavy approach to bold flavor in hazy IPAs.
Video Tip: Slow Pours, Foam, and Service with IntentionBierstadt cofounder Ashleigh Carter explains the why and how of their Slow Pour Pils, making the case for attention to foam, service, and presentation that fulfills your intentions as the liquid’s creator.
Cooking with Barleywine: Deconstructed Grilled Cheese with Toast PointsHere’s one to keep in mind for the cooler days ahead: a fondue-like cheese dish that gets a splash of barleywine and is sure to help keep you warm.