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Editors’ Picks: Bespoke Bottles, Blends, Books, and BobbleheadsFrom beer-baron bobbleheads to bespoke barrel-aged blends, here are a few recs from our editors.
Brewing Impactful High-Gravity Beers with River North | Brewing CourseBy Matt HessFrom recipe design and ingredient choices to barrel-aging, blending, and packaging, River North founder Matt Hess and head brewer Matt Malloy share the methods and philosophy behind their unusually robust and flavorful award-winning beers.
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Podcast Episode 431: Using Taproom Data and Insights to Optimize Brewery Decision Making, Presented by ArryvedBreweries are using real taproom data to answer the question “what do people want to drink” and brew what sells. From tracking style velocity to spotting daypart trends, learn how these breweries translate point of sale insights into production plans that make sense for their business and their fans.
Recipe: Sacred Profane IPATechnically, this cold-fermented showcase of expressive Czech aroma hops—brewed by the folks at Sacred Profane in Biddeford, Maine—is a lager. But it drinks like an IPA, so that’s what they call it.
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Hidden Profits: Finding Margin in Surprising PlacesFrom data-driven decisions to creative memberships, discover how breweries are boosting margins without compromising on quality or guest experience. It’s time to rethink where your revenue can come from.
Czech Hop Fields Have More to Offer than SaazBy Evan RailSaaz, Kazbek, and ... Juno? Whether punching up lagers or adding interest to IPAs, newer Czech hop varieties—little known outside their country—are an overlooked source of distinctive flavors.
Cooking with Beer: Michelada Chicken and Witbier Chile SauceBoth a light lager and a Belgian-style white ale join the party for this flavorful michelada-inspired riff on marinated chicken with a spicy-sweet sauce.
Podcast Episode 430: Float House Explores the Intersection of Beer Culture, Beer Flavor, and Hemp-Derived THCBy Jamie BognerIt may not be “beer,” per se—the beverages being produced by Connecticut’s Float House cannot legally be labeled as such. But one look at the packaging of their “THC IPA” tells you everything you need to know.
Recipe: Stable Haze IPABy Zach ColemanHere’s a recipe based on advice from a few of the best in the industry at brewing great, juicy IPAs with haze that sticks around.
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Brewing IPA with Haze that StaysBy Zach ColemanLooking to brew a beer with haze that’s ready to commit to the long-term? We asked Zach Coleman, head brewer and co-owner at TRVE in Denver and Asheville, for some clarity on haze stability, and he turned to fellow pros for their best advice.
Recipe: Upright Saison ElaniBy Alex GanumFrom Upright Brewing in Portland, Oregon, here’s a recipe for their light, easy-drinking saison that features a citrus-tropical fruit character balanced by yeast-driven earth and spice.
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Podcast Episode 429: Cody Peczkowski of Moontown Maximizes Malt Expression in Medal-Winning MärzenBy Jamie BognerJust how much impact can malt make in märzen? Moontown’s contrasting approach with different malt sources for two of their top award-winners offers a glimpse into the flavor possibilities and the process tweaks that each require.