VFqYujEAAJkrK77I
Podcast Episode 317: Averie Swanson of Keeping Together is Envisioning Our Saison FutureBy Jamie BognerThe former head brewer of Jester King set out on her own path with her Keeping Together brand, brewed out of Half Acre in Chicago. Now, she's writing the next chapter of the story in the high desert of Santa Fe, New Mexico.
Toronto’s Bar Volo Offers Cask Ale, Crostini, and ComfortBy Kate BernotFrom our Love Handles files on the world’s great beer bars: Bar Volo in Toronto brings together locally brewed cask ales, quality Italian cooking, and cozy vibes.
Recipe: Breakside SmashbangBy Ben EdmundsFrom Ben Edmunds, brewmaster at Breakside in Portland, Oregon, comes this West Coast IPA powered by American and New Zealand hops.
Subscriber
Is Safety the Secret Ingredient to a Successful Brewery?Now available for purchase: the first and only book on safety in the craft beer industry.
Recipe: Jungfrau OktoberfestBy Josh WeikertOh, is it that time again? For those who want to take on the classic seasonal, this is a wonderful “first lager” if you’ve never brewed one. (And as for the British malt in a traditional German style … well, we won’t tell if you won’t.)
Recipe: NoDa Lil SLURPA "Thiolized" yeast strain, Salvo hop-aroma extract, and tangerine zest are among the elements in this juicy yet balanced IPA from NoDa in Charlotte, North Carolina.
Subscriber
Balanced Aroma: Adjusting the Thiol DialBy Kate BernotModified yeast strains and products such as Phantasm have unlocked the massive aromatic and flavor potential of thiols. Now, brewers are learning how best to tame that power in service of balance and nuance.
Mastering the Mash: Liberate the Soul of Beer from Its Starchy OriginsFrom our Illustrated Guide to Homebrewing: For those jumping into all-grain brewing at home, here’s what to know about mashing for success.
Podcast Episode 316: Mark Hastings of Überbrew and By All Means Continues to Elevate Black IPA and American WheatBy Jamie BognerOver the years and via multiple breweries, Mark Hastings has honed his American-style wheat beer and black IPA into gold medal–winning machines. Today, he’s pushing them forward using Montana-grown, locally malted barley—and the winning streak continues.
Recipe: Corey Blodgett’s #KölschStyleThis recipe has been shaped by years of studying, drinking, thinking about, and brewing Kölsch-style beer. “This is as near to an authentic Kölsch recipe as you can get,” says brewer Corey Blodgett. “Unless you’re in Köln.”
Subscriber
How Using Less Hops Can Deliver More for Your BreweryCryo Hops transformed how brewers calculate their hop additions by offering higher yields and an expanded array of aromas and flavors, while simultaneously benefiting a brewery’s bottom line. Have you experienced the Cryo difference?
Brewer’s Perspective: Defend Kölsch!It’s not just any blonde ale into which you pitch some “German ale” yeast. Corey Blodgett, noted Kölsch evangelist and longtime pro brewer, shares his advice on brewing a serious Kölsch-style beer that tastes like the stuff in Köln.