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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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Outer Range Brewing Shares Profit-Driven Taproom StrategiesBy Jamie BognerMargins are tighter. Staff is leaner. Guest expectations? Higher than ever. This live webinar explored how modern breweries are rethinking taproom operations to protect profits while still delivering memorable guest experiences.
Ask the Pros: Belgian-Inspired, Hop-Forward, Crushable Pale Ale with Halfway CrooksTaking cues from modern Belgian pale ales such as Taras Boulba and XX Bitter, Sanguine is a balanced expression of ample hops and yeast character. “We chased this beer for four years, trying to find the flavor profile,” says Halfway Crooks cofounder Shawn Cooper. “This is where we ended up.”
Cooking with Beer: Stout Sliders with Bacon‑Onion MarmaladeWe don’t believe grilling season ever truly ends but, alas, summertime must. Here’s a simple but flavorful stout-infused burger recipe that could be your winner on Labor Day or the many football weekends to come.
Make Your Best Bière de MarsBy Josh WeikertAn oft-overlooked branch on the farmhouse-inspired, mixed-culture family tree, bière de mars represents a chance to brew something tart, funky, and refreshing.
Podcast Episode 433: KCBC Brings Brash Energy and a Bit of West Coast Sensibility to Beer in NYCBy Jamie BognerBrooklyn’s Kings County Brewers Collective, or KCBC, embraces the frenetic pace and ranging influences of life in the city that never sleeps. But the beer they brew continues to speak in its own voice, running alongside their New York peers rather than trying to chase them.
The Mindful Use of Sugars for Ultra-High-Gravity Beers | Video TipBy Matt MalloyFrom dextrose to brewer’s crystals, River North founder Matt Hess covers some of the key things to consider when choosing and adding sugars to boost the gravities of very strong beers.
Recipe: Pryes Miraculum Midwest IPABy Jeremy PryesJeremy Pryes, founder and head brewer at Pryes in Minneapolis, says they give this beer its regional designation “because of its distinct balance between the hops used and the sweetness from the malt.”
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Safeguarding Quality: The Role of Commercial Sterility in Modern Beverage ManufacturingIf you, like many breweries these days, are running multiple beverage products within your facility, consider the advantages of using bioMérieux’s BacT/ALERT®—a commercial sterility solution—to safeguard quality, control costs, and keep shelves stocked with products that meet the highest standards.
Why Midwest IPA Is... NiceBy Kate BernotOpe! Midwest IPA is just gonna sneak right past the two coastal substyles as a unique approach all its own, rooted in modern tradition while evolving for the future.
Prague’s Pult Is a Chapel to Pale Lager, Perfectly PouredBy Joe StangeFrom our Love Handles files on the world’s top beer bars: In central Prague, this pub is dedicated to perfect pours while offering a discriminating selection of Czech lagers and more.
Podcast Episode 432: Ben Clayton of Test Approaches Brewing with a Chef’s Discipline and a Beginner’s MindBy Jamie BognerRunning the bar at a Michelin-star restaurant in NYC instilled a spirit of constant exploration in the founder of this vibrant Brooklyn outpost. Now, innovation means everything from developing meaningful supply chains to approaching brewing like a jazz musician.