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Podcast Episode 268: Garrett Ward of Sideward Layers Hops of Every Form in American and Hazy IPAsBy Jamie BognerCryo, Incognito, Salvo, Spectrum, Phantasm, and more are all tools that Garrett Ward uses to punch up hop flavor in their juicy (yet still bitter) IPAs. He discusses how they use these new hop formats in both hazy and clear American IPAs.
Edmonton’s Beer Revolution Will Not Be Televised (Go and See It for Yourself)By Don TseFrom our Love Handles files on beer bars we love: In the capital of Alberta, a broad and rotating selection of local and North American craft beers are just the thing to go with square-shaped, thin-crust, hot-chicken pizzas.
Recipe: Olympia American BarleywineBy Josh WeikertFor a winter warmer that can lay down and improve for many months—brew it now and try it at the New Year, and the next one—here’s an American-style barleywine that gets a clean profile from the use of lager yeast.
Recipe: Deep Fried TrestlemaniaNew York City’s Deep Fried specializes in big, juicy, textured double and triple hazy IPAs that pack in hop flavor. Here’s a homebrew-scale recipe for Trestlemania, their collab with 3 Sons of Dania Beach, Florida, featuring multiple wheats, multiple oats, and more than 10 pounds of hops per barrel.
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Podcast Episode 267: GABF Gold! Roadmap and Precarious Share Their Approaches to Gold Medal–Winning Pilsner and Cold IPABy Jamie BognerTwo pros share insights into their gold medal–winning beers: an international-style pilsner brewed on a single-infusion, two-vessel system, and a cold IPA with a “cool pool,” dry-hopped during active fermentation.
Video Tip: Getting a Feel for Adding Cinnamon to StoutsBy Shaun BernsIn this clip from his video course, Phase Three cofounder and head brewer Shaun Berns lays out how they use cinnamon in their big stouts and barrel-aged beers—including a very unscientific way to measure it.
Evaluating Your Canning OptionsWhether you’re packaging beer or going beyond beer into other beverages, it pays to carefully consider the strength of various can formats and which might be the best fit for your products.
San Diego’s North Park Is Out Polishing the Cutting Edges of Bright & Bitter IPABy Kate BernotKelsey McNair turned his West Coast IPA from one of the most-awarded homebrew recipes to a gold medal–winning commercial beer. At the helm of San Diego’s North Park Beer, he’s not done showing off his hoppy tricks.
Cooking with Beer: Roast Salmon in Foil with Lemon and IPAThis recipe demonstrates one way that contemporary IPA—dripping with citrus and tropical-fruit notes—can add energy to dishes with their own deep character.
Podcast Episode 266: Barry Chan of Lucky Envelope is Developing a Chinese-American Voice in Craft BrewingBy Jamie BognerThe cofounder of Lucky Envelope in Seattle discusses building confidence with helles and other traditional styles, getting comfortable with his Chinese-American heritage in the beer world, and finding new avenues of expression with traditional Chinese ingredients such as lapsang souchoung tea.
Flavor Fever: The Elusive Flavor of Lager YeastBy Randy MosherThese cool customers have co-evolved with us as brewers and drinkers, traveling and prospering while producing some of the world’s most popular beers. Behind these yeast strains and their important differences, there is a unique genetic story.