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Video Tip: Grist and Mash Choices for Mixed-Culture Farmhouse BeersCrooked Stave’s saisons get a mix of grains meant to contribute to the texture and feed the yeast and bacteria during extended secondary fermentations. Founder and brewmaster Chad Yakobson explains the reasoning.
Infographic: IPA’s Slice of CraftBy Jamie BognerIt’s often stated anecdotally that IPA is the biggest style in craft beer—but just how big is it, in dollar share of craft beer sold today?
Podcast Episode 309: Firestone Walker, Lawson’s, and Breakside Discuss Brewing Modern West Coast–Style IPAsBy Jamie BognerRecorded at the recent Brewer’s Retreat at Russian River Brewing, this panel discussion with Matt Brynildson of Firestone Walker, Sean Lawson of Lawson’s Finest, and Ben Edmunds of Breakside explores how each are defining and brewing compelling and modern interpretations of West Coast IPA.
Cooking with Beer: Thai-Style Street Fries with Hoisin, Sriracha, Hoppy Mayo, and Crushed PeanutsAll hail the crispy-fried potato—especially when a splash of pale ale joins the bright, spicy flavors of Thailand in this unusual take.
Ask the Pros: Brewing American Lager with Creature ComfortsBy Josh WeikertIn this Ask the Pros edition of his Make Your Best series, Josh Weikert talks to the team at Creature Comforts about their GABF medal–winning Classic City Lager and the keys to its success.
Recipe: Creature Comforts Classic City LagerFrom the production team at Creature Comforts in Athens, Georgia, here’s a recipe for their clean, crisp, easy-drinking American lager that won gold at the 2022 Great American Beer Festival.
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Video Tip: Dialing in Mouthfeel and Bitterness in Brett SaisonsCrooked Stave founder and brewmaster Chad Yakobson explains how you can adjust grist, pH, and hopping levels for various mouthfeel and flavor outcomes in farmhouse-inspired beers with Brettanomyces.
Recipe: Wye Hill Luminous BeingsBy Greg WingetDescribed as “an ultramodern meditation on the relationship between hops and yeast,” this hazy pale ale—double dry-hopped with Mosaic and Motueka, and fermented with Omega’s thiolized Cosmic Punch—won gold at the 2022 Great American Beer Festival.
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Brewer’s Perspective: The Origins of Luminous BeingsBy Greg WingetLuminous Beings was practically an afterthought—a mid-strength hazy pale ale designed to culture up some thiolized yeast for bigger IPAs. Yet that afterthought took on a life of its own, winning gold at the 2022 Great American Beer Festival. Greg Winget, director of brewing operations at Wye Hill in Raleigh, North Carolina, explains the method behind it.
Podcast Episode 308: Brewer’s Retreat Panel on Wine-Beer Hybrids with Russian River, Side Project, and HanabiBy Jamie BognerRecorded at the recent Brewer’s Retreat at Russian River Brewing, this panel discussion with Vinnie Cilurzo of Russian River, Cory King of Side Project, and Nick Gislason of Hanabi Lager is a deep dive into the most effective ways to blend beer and wine grape fermentations for compelling beers.
Editor’s Picks: Fave FestsBy Jamie BognerFestivals are back in full force, but who has time to hit them all? Here’s a rundown of our favorite, most interesting, and most compelling festivals—those that drive excitement about well-crafted beer and underscore the important place that beer holds in bringing us together.
Recipe: Pivovar Proud Barrel-Aged Brut IPARemember brut IPA? Lenka Straková does. The brewmaster at Pilsner Urquell’s experimental Pivovar Proud shares this recipe for a strong yet light-bodied, fruity-and-floral barrel-aged ale that borrows some tricks from brut IPA.
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