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Podcast Episode 281: Three Taverns Applies Belgian-Inspired Creativity to Traditional and Evolving StylesBy Jamie BognerWhile Atlanta’s Three Taverns started as a brewery focused on Belgian styles, they’ve taken that same fearless approach to ingredients and processes, along with a determination to make balanced and drinkable beers, and they’ve applied those principles to everything from new-school pils to hazy IPA.
Wassailing Away with FruitWhat the Noël? Hot fruit beers for the holidays? It’s not as weird as it sounds. As the days get cold, Annie Johnson explains how to keep warm by getting punchy.
Recipe: Soon Pak’s Màkku MakgeolliBy Carol PakCourtesy of Carol Pak at Sool, here is a homebrew version of their lighter makgeolli recipe using glutinous (sticky) rice.
Meet MakgeolliIn Korea, a new generation has revived a folk drink made from rice and mixed-culture fermentation. Now, two small-batch producers are making makgeolli on American shores, celebrating their heritage while introducing many more to its depth of flavors.
Recipe: Annie’s Stout on the Half-ShellInspired by Rogue Shakespeare Oatmeal Stout, the base here is English-style yet robust, with a taste of the Pacific Northwest. Use fresh oyster shells, when in season, with an eye toward adjusting the type and quantity of shells in future batches.
Podcast Episode 280: Jon Shari of Little Cottage Makes Big Beers in a Small WayBy Jamie BognerMaking viscous and luxurious dessert stouts is hard enough on systems designed for high-gravity beers, but Jon Shari of Little Cottage takes the challenge one step further, brewing his sought-after mega stouts on a nano scale.
Podcast Episode 279: Tomme Arthur is “Growing Down” Port and Lost Abbey to Prepare for a More Sustainable Business FutureBy Jamie BognerThe Lost Abbey and Port Brewing cofounder Tomme Arthur recently got the industry’s attention when he announced that they would take brewing operations to smaller, more sustainable scale. In this episode of the podcast, he reveals much more about thinking behind that decision.
The World Is Your Oyster StoutWhile not for vegetarians, oyster stout has the power to raise eyebrows with its sheer oddity and unlikely compatibility of flavors. The stout base is ideal for brewers with any level of experience—but are you ready to play the shell game?
Why Beer Week Matters Around the Bay and EverywhereThrough beer weeks, brewers have the power to re-engage consumers, raise the bar for quality and cooperation, and advance the craft during challenging times.
Eye of the Sheep: A North American HeimabryggThe first and most established traditional Norwegian-style heimabrygg in the Western Hemisphere is a beer called L’Oeil du Mouton, brewed since 2016 in Saint-André-de-Kamouraska, Quebec, on the banks of the St. Lawrence River. At the Microbrasserie Tête d’Allumette, owner-brewer Martin Desautels explains their methods and inspiration.
Heimabrygg: Homebrew from the Fjords and ValleysLong to mash and boil yet quick to ferment, these robust, juniper-tinged, barleywine-strength ales represent a farmhouse tradition worth celebrating—and you can raise a glass just a few days after brewing.
Recipe: Firestone Walker HopnosisWith thanks to Bradley Miles, head of R&D and innovation brewing at Firestone Walker, here is a homebrew-scale recipe for their modern take on West Coast IPA. Lager yeast and light malts create a “blank canvas” on which the hops can shine.
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