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How to Get to Know Your Own Beer Even Better | Video TipBy Lindsay BarrEnsuring that popular beers maintain consistent flavor profiles—that they are true to brand—is important for any brewer who wants to keep customers happy. Here, DraughtLab cofounder Lindsay Barr explains how true-to-target and brand recognition testing can help you drill into your beer’s finer sensory traits.
Recipe: Schilling Hoosier BockJustin Slotnick, production manager at Schilling Beer in Littleton, New Hampshire, shares this recipe for their dark bock inspired by the industrial American tradition—but updated to use today’s old-fashioned craft malts.
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American Bock Is the Goat (of Smaller Stature)American brewers have been producing an industrial riff on bock for more than 150 years—light in strength but dark in color, usually made with corn as well as dark syrups. How might craft brewers reinterpret this tradition, based on the ingredients they have today?
The Stone Arch at MSP is a Monument Among Airport BarsBy Don TseFrom our Love Handles files on our favorite spots around the world to enjoy a beer: There are few things we appreciate more than an airport bar that majors in craft beer; the Stone Arch at Minneapolis–St. Paul International Airport is worth planning a long layover.
Podcast Episode 453: Gert Christiaens of Oud Beersel Is Preserving Oude Gueuze Heritage by Building New Flavor BridgesBy Jamie BognerHistorical preservation is a funny thing—to save the past, often we need to connect it to the present and find new ways to make it relevant or interesting to modern audiences. That’s the core approach for Oud Beersel, where localized and familiar ingredients bring new drinkers into the world of lambic, oude gueuze, and oude kriek.
Cooking with Beer: Coffee Stout French Toast with Cinnamon WhipFor an indulgent breakfast or brunch—after a big night out, perhaps?—coffee stout contributes some depth to this simple French toast preparation. You’ll only need a half-cup for the dish, though. (The rest is for you.)
Five Best-in-Beer Brewers Pick Their Own Faves from 2025It was so much fun last year, let’s make it a new tradition: We asked five brewers from last year’s Best 20 to name their favorite new beer from the past year.
How the Description Test Can Help You Understand What People Taste in Your Beer | Video TipBy Lindsay BarrThere are many methods of sensory analysis that can be used in the brewery, but one of the most useful is the descripton test. DraughtLab cofounder Lindsay Barr explains how it works.
Recipe: Northbound Doppelbock... and EisbockFrom Northbound Smokehouse & Brewpub in Minneapolis, here’s a recipe for their Doppelbock that won gold at the 2024 World Beer Cup—and that beer also was the basis for their Eisbock, which won gold at the Great American Beer Festival in 2024 and 2025.
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Make Your Best Amber Rye AleBy Josh WeikertBesides having a nice red-amber hue and tasting great—earthy, malty, and spicy-bitter—this recipe shows how alternative base grains can make a significant difference in flavor.
Podcast Episode 452: Counting Down Your Favorite Episodes of 2025By Jamie BognerAn end-of-the-year look at the most-downloaded episodes, with highlights, insights, and soundbites.
Recipe: Rudolph’s Reindeer Red Rye Amber AleBy Josh WeikertThis beer began as an attempt to brew something with a properly reddish hue for the holidays—but it serves just as well as an exploration of earthy rye and malty depth with a firm, spicy bitterness.
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