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Does Your Fermentation Have Enough Vitamin Z?Zinc is important to a healthier fermentation—yet most wort doesn’t have enough of it. The solution is simple.
Time, and Other Ingredients: Beer Maturation ExplainedFrom our Illustrated Guide to Homebrewing, here are things to consider while your batch moves from fermentation to that time when waiting (and perhaps adding a thing or two) only makes your beer better.
American Pale Ale: The Comeback of the ClassicBy Josh WeikertWith greater awareness of its pitfalls and a few new tricks up our sleeves, the time for a resurgence in beautifully balanced American pale ale is now.
Video Tip: Sourcing the Best Local Fruit You Can FindSapwood Cellars cofounder and ”Mad Fermentationist” Michael Tonsmeire talks about finding and identifying the best local, fresh fruit you can for mixed-culture or other fruit-focused beers.
The Future of Breweries is DigitalIncrease staff pay while decreasing customer wait times. Together with leading hospitality brands, we are reinventing the hospitality playbook.
Recipe: Obelisk Black BarleywineBy David CoyneFrom Obelisk Beer of Astoria, Oregon, comes this prototype homebrew-scale recipe for a black barleywine that combines flavorful aspects of both barleywine and stout.
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Podcast Episode 300: Direct Fire! West Coast IPA Now, RevisitedBy Jamie BognerIn this follow-up to episode 286, the gang—Vinnie Cilurzo, Evan Price, and Kelsey McNair—is back together to answer and discuss your questions spurred by one of the most popular episodes in the history of the Craft Beer & Brewing Podcast.
Cocktail Recipe: Tepache en HuarachesJazz Rodriguez of Very Good Drinks shares this cocktail recipe that includes a splash of your own homemade tepache.
Canning Your Product: Not a Time for “What Ifs”When your brewery takes the step to package beer or other beverages at scale, be sure to consider the potential drawbacks of some popular options.
Brewing Trends: Barleywine, Looking Good in BlackBrewers may not agree yet on what makes a great black barleywine tick, but this chimeric new “bipartisan drink” is adding some much-needed allure and interest to a style that’s been falling out of favor.
Video Tip: Opening Up to Smoothie SoursSometimes, the least “beer-like” beer can be the fun one that wins friends and influences people. In this clip from his video course, Sapwood Cellars cofounder Michael Tonsmeire makes the case for smoothie-style fruit beers.
Nat West’s Home Tepache Fermentation MethodBy Nat WestFrom Nat West of Reverend Nat’s Hard Cider in Portland, Oregon, this method meant for your home kitchen makes a relatively strong tepache that can be back-sweetened with pineapple juice and spiced to taste.