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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.
Video Tip: A Closer Look at How Hops Are Picked in the Yakima ValleyBy Zach TurnerBrewers wouldn't get their hops—fresh or otherwise—without the unusual machines that pick them. Here’s a look at how these pickers work on a few different farms.
How Breweries Use Beer30 to Save Tens of Thousands in Labor, Increase Production, and Boost Sales More than $500,000Beer30 software consistently proves its value, from additional savings and productivity to major sales growth. Here are four case studies that show how.
The American Grain: Elevating Heirloom CornBy David NilsenCorn has long held an important place in brewing across the Americas, from chicha in the Andes to Mexican and American adjunct lagers. Today, craft maltsters and brewers are seeking more flavorful heirloom varieties to see how far they can push those flavors.
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.