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Thirst Responders: Draft Beer on WheelsThe entrepreneurs outfitting classic hot rods and fire engines with draft lines and cold boxes say they’re in the business of spreading joy—and in the meantime, they’re winning new converts to craft beer.
Podcast Episode 261: Hop Development Roundtable with Michael Ferguson and Jason Perrault of HBCBy Jamie BognerWhat does it take to propel a new hop variety from seed to field to brewers’ kettles? These two breeders for Yakima Chief Ranches and John I. Haas discuss the process behind hop breeding, from parentage and crosses through elite status.
Wake Up Fresh with ZBioticsCan you enjoy a beer or two at night and wake up fresh in the morning? Yes, you can. Here, San Francisco–based ZBiotics explains the science behind their solution.
The Juicy IPAs of Fidens Are a Product of Deep Study and Constant TinkeringBy Joe StangeIn upstate New York, Steve Parker and his team at Fidens Brewing are making the kinds of juicy IPAs that got them excited about beer and inspired Parker’s intense study of brewing. Now, people come from afar to buy Fidens beers—and the learning continues.
Podcast Episode 260: Zach Turner of Single Hill is the Fresh Prince of YakimaBy Jamie BognerReady to rodeo? With its immediate proximity to the bulk of American hop-growing—and the ability to drive to nearby farms at harvest time and see what’s freshly picked—Zach Turner and his team at Single Hill Brewing are perfecting fresh-hopped beers.
Recipe: Sahara SaisonBy Josh WeikertNo need for spices when hops and yeast can do the trick, and an attenuation-monster yeast strain helps to complete the profile for this big but dry saison.
Podcast Episode 259: Gabe Fletcher of Anchorage Deals with the Devilish Details of Barrel-Aged BarleywineBy Jamie BognerThe founder of the respected Alaskan brewery shares the creative and technical processes behind the groundbreaking barrel-aged barleywine, A Deal With the Devil.
Your Guide to Thiolized YeastBrewing beer just got a lot more interesting. Consider this fresh, Thiolized approach to recipe design from Omega Yeast.
Video Course: How to Put Stuff in Beer with Phase ThreeBy Shaun BernsFrom various fruits to coconut and cacao nibs, Phase Three in Lake Zurich, Illinois, takes a pragmatic approach to using a wide range of flavor adjuncts. Here, cofounder and head brewer Shaun Berns goes into deep detail on their philosophy and process, ingredient by ingredient.
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Recipe: 21st Amendment Woolen Socks Cold IPACourtesy of Shaun O’Sullivan and the team at 21st Amendment Brewery in San Francisco, here’s a recipe for their take on cold IPA.
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Cold IPA Is Heating UpBy Josh WeikertLet the pedants complain, but cold IPA is both fun to drink and fully coherent as a style. Josh Weikert walks us through the elements and methods behind the lean, bright IPA that’s “wester than West Coast.”
Cooking with Lager: Cast-Iron Beer BreadIt’s like they belong together: one of the most food-friendly styles on the planet—Vienna lager—and the food whose ancient origins are comingled with beer’s own at the very roots of civilization.