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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.
Recipe: Halfway Crooks Pintje Pils“Pintje is an homage to the type of pilsners brewed in Belgium,” says Joran Van Ginderachter, the Belgian-born cofounder of Halfway Crooks Beer in Atlanta.
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The Everyday Pintje: Searching for Belgian PilsBy Jeff AlworthOvershadowed by the global fame of Belgian ale and lambic, pils is nevertheless the country’s most popular kind of beer—light, inexpensive, and available at every corner café. It’s also uniquely Belgian, with many independent breweries making distinctive versions worth seeking.
The Lupulock Advantage, Crafted by KalsecLupulock protects hop character to deliver consistent quality throughout a beer’s shelf life, allowing brewers to increase the efficiency, consistency, and sustainability of their hop-forward beers.
Recipe: Resist Anti-Imperial StoutThis recipe from Drinkers for Ukraine includes grist percentages but leaves the strength up to the brewer—Jump Ship in Edinburgh, Scotland, even brewed an alcohol-free version, taking “anti-imperial” in another direction. We, on the other hand, went big.
Special Ingredient: Gimme a BeetBy Joe StangeEarthy yet sweet, beets can add color, fermentable sugar, and comfort to your next brew—an anti-imperial stout, perhaps?
Brewing and Blending Leviathans with BluewoodBy Cam LundCam Lund, cofounder and brewer at Bluewood Brewing in St. Louis, outlines their multi-threaded approach to brewing, aging, and blending their big barrel-aged stouts—including a few that reach liqueur-like heights of 20 percent ABV or more.
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Recipe: Dovetail Czech Dark LagerWith thanks to brewer Jenny Pfäfflin and the team at Chicago’s Dovetail, here’s a homebrew-scale recipe for the tmavé pivo that they like to call their “Pilsner in a sweater.”
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Podcast Episode 258: Tom Shellhammer of Oregon State Finds Fertile Ground in the Terroir of HopsBy Jamie BognerHis recent published study on hop terroir backs up what brewers have known anecdotally—that where a hop is grown can have significant impact in flavor and aroma. But just how much impact is possible, and what causes it?
Find Your Hoppy Place with Sierra Nevada’s Liquid Hoppiness IPASierra Nevada’s juicy autumn seasonal—Liquid Hoppiness—will drop before any of your leaves do.
Video Tip: Managing Sulfur Dioxide and Diacetyl During Lager FermentationBy Hagen DostIn this clip from their video course, Dovetail cofounder Hagen Dost explains how they keep sulfur dioxide (SO2) under control, and how they use attenuation to determine when to do a diacetyl rest and when to transfer to lagering tanks.
Podcast Episode 257: West Coast Pilsner Roundtable with Firestone Walker, Highland Park, and Humble SeaBy Jamie BognerGather ‘round: Sam Tierney of the Firestone Walker Propagator, Bob Kunz of Highland Park, and Nick Pavlina of Humble Sea discuss the technical and conceptual underpinnings of dry-hopped pilsner, West Coast–style.