VQIXUCwAAMwOgcC2
Five on Five: Adjunct LagerTotally unpretentious, yet challenging to execute with precision... We asked five brewers for their favorite lagers brewed with body-lightening corn or rice.
Podcast Episode 391: Kevin Ely of Wooly Pig Finds Small Tweaks That Make Big Impacts in Robust, Farm-Brewed LagersBy Jamie BognerWhat happens when an experienced brewmaster trades his 100-barrel production plant for a five-barrel kit built into an old farm? Smart but simple efficiency measures, lagers that lean into the farm’s terroir, and a focus on gentle processes that optimize flavor by reducing stress on ingredients, wort, and fermenting beer.
Editors’ Picks: Fave Food Finds and Rabbit-Hole ReadsBy Jamie BognerWhile the high era of beer-infused food products has passed, we still get a kick out of the creative intersection of compelling brewing and culinary adventure. Here are some highlights from our recent exploration.
West Coast Pils and IPA, the Green Cheek Way | Brewing CourseBy Evan PriceEvan Price, cofounder and head brewer of Green Cheek in Orange, California, lays out the thinking and process behind their bright, bitter, and highly drinkable West Coast pils, IPA, and double IPA.
All Access
Recipe: The Farmer’s Yule AleFeaturing hot stones in the mash, juniper, bog myrtle, and some smoke, this strong farmhouse ale may resemble what the commoners of eastern Norway brewed to celebrate Yule during the Viking Age.
Subscriber
The Tale of the Real Yule Ales of YoreFrom the Viking Age to the first Christmases until today, the ancient Yule customs demand the best food and beer you can provide—and it’s not all for the living. So, what did they brew and pour for the spirits and the dead?
Recipe: Burial Lightgrinder American PorterBy Doug ReiserFrom Burial in Asheville, North Carolina, here’s a recipe for the hop-forward porter that thrilled our blind-review panel. As an internal brewery favorite, this beer is, cofounder Doug Reiser says, “exactly what we hope comes back into style.”
All Access
Podcast Episode 390: Sam Calagione Says the Spice Must FlowBy Jamie BognerIn this final panel discussion recorded at the Brewer’s Retreat at Dogfish Head in Milton, Delaware, this past October, Sam Calagione takes the moderator reins as Ethan Frisch of Burlap & Barrel shares insights into spices while Bryan Selders and Mark Safarik of Dogfish Head discuss how they use various spices and ingredients in their boundary-defying beer.
Recipe: Annie’s Smoky Lonesome RauchbierWhen it comes to smoked malt, there are far more options for all-grain brewers than for those who rely on extracts. This partial-mash recipe maps out just one way to get it done.
Subscriber
Breakside’s Guide to Institutional Beer Quality | Brewing CourseBy Ben EdmundsBen Edmunds, cofounder and brewmaster of Breakside Brewing in Portland, Oregon, shares his insights on how to build and maintain a methodical quality program that can take your brewery’s beers from consistently good to consistently excellent.
Critic’s List: Jamie Bogner’s Best in 2024By Jamie BognerOur cofounder, editorial director, and host of the Craft Beer & Brewing Podcast shares his standout beers and moments from the past year.
Critic’s List: Matthew Curtis’ Best in 2024The Manchester, England–based beer writer and founder of Pellicle Magazine shares his favorite beers from the past 12 months.