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Recipe: Family Jewel Sticke AltBy Josh WeikertInspired by the festive, seasonal releases from Düsseldorf’s altbier breweries, this sticke recipe takes what’s great about altbier and kicks it up a notch for special occasions.
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Podcast Episode 440: Jesse Brown of Formula Slows Down to Make Better Lager and IPABy Jamie BognerYou can make medal-winning helles and modern West Coast hoppy beers many different ways, but for the head brewer of this suburban Seattle brewpub, there’s no rushing the mash and no substitute for time in fermentation and conditioning.
- Make Your Best Altbier StickeBy Josh Weikert
Altbier is the perfect style, and you can’t improve upon it... but sometimes you need to push the envelope.
Ask the Pros: How Mexico’s Hércules Brews and Bottles Export Stout that WinsFrom the Hércules brewery in Querétaro, Mexico, here’s the lowdown on Pueblito, the export stout that won gold at the 2024 World Beer Cup—including the brewery’s German-inspired method for bottle-conditioning, which kept the beer in top form at the judging table.
Tips from the Pitch: Brewing Big BeersNow is the perfect time to craft robust beers—from barleywines and imperial stouts to other high-gravity styles—that stand up to the season. Check out these must-have tips for brewing these high-strength, winter-ready beers.
Bierstadt’s Ashleigh Carter Picks Six Beers of Love and DedicationBy Jamie BognerAshleigh Carter, cofounder of Denver’s Bierstadt Lagerhaus, focuses solely on lager in her own brewing, and she’s drawn to those with similarly singular approaches. Her chosen six-pack honors intentional commitment to a style, to a single beer, to presentation, and to experience.
Cooking with Cider: Sage-and-Walnut-Encrusted Pork Loin with Cider ChutneyBy Cooper BrunkReach for a bottle of local craft cider and embrace the flavors of autumn with this dish, which pairs well with sides such as butternut squash, sweet potatoes, or roasted turnips.
Podcast Episode 439: Ben Howe of Otherlands Manipulates pH and Process in Pursuit of the Perfect Franconian-Style LagerBy Jamie BognerYears of iteration combined with several stints interning at a Franconian brewery helped hone Howe’s approach to flavorful, fulsome lager—and the counterintuitive methods rooted in an older style of German brewing contribute to a character that’s difficult to achieve any other way.
Recipe: Dundulis Kurko KeptinisFrom Dundulis in Panevežys, Lithuania, this recipe is based on their interpretation of traditional keptinis beer brewed from an oven-baked mash.
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From the Taproom to the Cooler Door: How AI is Rewriting the Brewer’s PlaybookHere’s how brewers are using verticalized AI solutions to gain a competitive edge in a rapidly changing market.
Carbonating and Packaging Beer of Very High ABV | Video TipBy Matt MalloyWhen beer gets high enough in alcohol content, it can pose a threat to can lining and affect how we perceive carbonation. In this clip from their video course, River North founder Matt Hess explains how and why they bottle in glass and adjust for carbonation.
Podcast Episode 438: Regenerative Malt's Impact from Farm to Brewhouse, Presented by Proximity MaltBy Jamie BognerCan barley farming practices help mitigate the increased risk from climate chaos? And how can breweries articulate the value of regenerative practices in their beer? In this conversation with New Belgium and Bell's environmental program director Walker Modic, farmer and brewery owner Derek Heersink, and Proximity Malt commercial director Zach Gaines, we ponder the answers to those questions and more.