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Video Tip: Using Finings to Get Better IPA, SoonerBy Scott JanishWhy use Biofine on a hazy IPA? Scott Janish, cofounder of Sapwood Cellars, explains the benefit of using a clarifier on the cold side to help drop out unwanted compounds and get hop-forward beer that tastes better, sooner.
Recipe: Spelunker Kentucky Common AleBy Josh WeikertHistorically, this beer was delivered and consumed when it was young, so feel free to do the same. It should drink well right out of the gate, given its simple flavor profile and cool, clean fermentation.
Breakout Brewer: Two Authors Are Writing the Story of Sapwood CellarsBy Joe StangeFor brewers who read and sponge all the info they can find, it may be hard to believe: The authors of two of the most influential brewing books of the past decade run a brewery together. In suburban Baltimore, Scott Janish and Michael Tonsmeire are experimenting at Sapwood Cellars.
Podcast Episode 287: Revolution’s Doug Veliky Predicts the Future of Craft BeerBy Jamie BognerThe former CFO and current CMO of Chicago’s Revolution Brewing offers a glimpse into what’s in store for craft beer in 2023 and beyond.
Recipe: Adrian’s On-the-Go Dark MildBy Adrian FebreAnother one for brewing on the road: Here is a portable dark mild recipe that makes use of a sous vide bath, a French press, a mini-keg, and a spunding valve, and is ready to drink in a week.
Podcast Episode 286: West Coast IPA Now! With North Park, Green Cheek, and Russian RiverBy Jamie BognerThis panel discussion with Kelsey McNair of North Park, Evan Price of Green Cheek, and Vinnie Cilurzo of Russian River explores the details of brewing compelling West Coast IPA today.
Five on Five: Stout & PorterThere are many shades of black, and there are many stripes of porter and stout. If Guinness Draught remains widely popular yet barrel-aged beasts are what excite the geeks today, what do the brewers themselves prefer? Here are five pro picks.
Video Tip: Harness the HazeBy Scott JanishTrying to get that perfect amount of haze in your hazy IPA? Scott Janish, cofounder of Sapwood Cellars and author of The New IPA, outlines a variety of ways to promote haze stability in your beer, from specific hop and yeast varieties to grists and gravities.
Recipe: Adrian’s On-the-Go Hibiscus GoseBy Adrian FebreQuick, tart, and highly portable, here’s a recipe for a hibiscus gose whose kit and ingredients will easily fit into your suitcase.
Air B & Brew: Travel-Size Brewing, On the GoBy Adrian FebreA method for quick, portable brewing that we can try when visiting the relatives or chilling at a resort? Sign us up! Don’t forget to pack your ingredients, a few small pieces of basic gear, and a toothbrush.
New to Brewing? Know Your Ingredients.Know your raw materials, and you’ll forever have the upper hand when you brew.
Video Tip: Dialing in pH Levels in Dry-Hopped BeersBy Scott JanishScott Janish, cofounder of Sapwood Cellars and author of The New IPA, discusses the impact of pH values on hop character in IPAs and other dry-hopped beers—and how to test and adjust it to where you think it tastes best.