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Recipe: Rogue Shakespeare StoutBy Joel ShieldsBrewed since 1988, when Rogue Brewery got its start in Ashland, Oregon—home of the Oregon Shakespeare Festival—here’s a homebrew-scale recipe for the OG of American oatmeal stouts.
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Navigating the Future of Brewery Management with Innovative TechnologyUnhappy with your management software? Consider an option that evolves rapidly to meet the needs of your brewery.
Video Tip: Using Aseptic Fruit Products for Clean BeersSapwood Cellars cofounder and ”Mad Fermentationist” Michael Tonsmeire speaks to the reliability of aseptic purees, juices, and similar products for cleaner, simpler fruit beers that undergo straightforward fermentations.
Bank on the Ales and Pies at Glasgow’s ShillingBy Don TseFrom our Love Handles files on beer bars we love: In Glasgow, Scotland, Shilling supplements a few house-brewed ales with more than two dozen rotating taps, plus pizzas that might feature haggis or black pudding.
- Ask the Pros: Brewing Oatmeal Stout in the Style of RogueBy Josh Weikert
In this edition of Make Your Best: Ask the Pros, Josh Weikert investigates the inner workings of Rogue’s iconic Shakespeare Oatmeal Stout.
Recipe: Randy’s Barleywine Time MachineBy Randy MosherWith the English tradition of stock ales and barleywines firmly in mind, here’s an original recipe from Randy Mosher. Note the options for oak-aging and Brett—but however you brew it, this is one to lay down for months or years.
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Podcast Episode 297: Pivovar Proud Brewmaster Lenka Straková Has a Place to Play in PlzeňBy Jamie BognerIn Pilsner Urquell’s experimental brewery, Lenka Straková is coloring outside the lines of modern craft styles and traditional Czech brewing.
The Zen of Fermentation: Try Not to Think About ItFrom our Illustrated Guide to Homebrewing, here’s an introduction to fermentation—and an explanation for why you might want to leave it alone for a while.
Use TNS Hop Oils to Get MoreTNS Hop Oils are here to change your brewing game. This revolution in hop usage can improve beer quality, yield, profitability, and the morale of your cellar crew. Make better beer and get more from each turn with less work.
Video Course: The Mad Fermentationist’s Practical Guide to Brewing with FruitSapwood Cellars cofounder, brewer, and ”Mad Fermentationist” Michael Tonsmeire shares his expertise in all things fruit—sourcing, selecting, processing, blending, brewing, barrel-aging, and more.
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This Is Not Your Ordinary Beer TourThe guys whose travel obsession led to an importing revolution are back on the road—and you’re invited.
Flavor Fever: Barleywine of the Old StyleBy Randy MosherBrewing up something big and ponderous, and looking for inspiration? The British barleywine tradition offers more quirks than you might think, including more funk, more hops, and more time.