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Recipe: Sour City Hua Lamphong Somtum AleFeaturing dried shrimp, salted crabs, fish sauce, fresh lime juice, tamarind paste, tomatoes, peanuts, and bird’s eye chiles, this one’s not for vegetarians... or anyone with a peanut allergy... or a shellfish allergy... or anyone who doesn’t like “spicy.” But that’s Thai food for you.
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Incorporating Coffee into High-ABV Beers | Video TipBy Matt MalloyFor River North’s coffee-infused beers, it’s whole beans, fresh and medium-roasted. In this clip from their video course, founder Matt Hess explains the method.
Special Ingredient: SomtumBy Joe StangeThis fresh, vibrant, spicy Thai dish is a powerhouse of flavor, from its lime-driven acidity to its fiery chiles, crunchy peanuts, and briny little sea creatures. Should you put it in beer? Yes, obviously, you cowards.
Recipe: Altitude Outward Bound NZ IPAFrom Altitude Brewing in Queenstown, New Zealand, here’s what the team there calls a “mountain IPA,” featuring an aromatic punch from Nelson and Riwaka.
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Podcast Episode 435: Josh Penney of Threes Brings a Bicoastal Sensibility to Hoppy Lager, Hazy IPA, and MoreBy Jamie BognerThe head brewer of this Brooklyn craft beer innovator brings an iconoclastic approach to hoppy beer honed through years of brewing in Southern California.
How a Barrel Can Affect Beer’s Volume and ABV | Video TipBy Matt MalloyFrom the angel’s share to dilution, River North founder Matt Hess lays out some key considerations to keep in mind when you’re planning to age your beers in spirits barrels.
Saniclean PAA Pro vs. Star-Xene: A Comparative Breakdown for Brewery SanitizationDiscover the added benefits of Five Star Chemical’s Saniclean PAA Pro, a multipurpose sanitizer, cleaner, and descaler.
Partake in the Passion for Pacific Pale AleHere’s how homebrewers can punch up their pale ales with the bright flavors of New Zealand hops. Plus: a method for getting a whirlpool-like flavor burst without having to whirl anything.
Five on Five: The Pros Pick Their Favorite Midwest IPAsThese IPAs have followed their own evolutionary paths, embracing body alongside hops for smooth intensity.
Podcast Episode 434: Frank Bilello of Noble Savage Lets the Beer Become What it Wants to BeBy Jamie BognerPutting intention aside and embracing immediate inspiration is not a practice most associate with brewing, but at Long Island’s Noble Savage, the practice results in inspired hazy IPAs that make waves.
Recipe: Halfway Crooks SanguineFrom Shawn Cooper and Joran Van Gingerachter of Atlanta’s Halfway Crooks, here’s a recipe for their own “brewer’s beer”—a dry, bitter, quenching pale ale packed with Belgian-grown hops and accentuated by careful yeast expression.
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