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Recipe: Aslin El Frutero with WatermelonBy Aslin BeerFrom Aslin Beer in Alexandria, Virginia, here’s a homebrew-scale recipe for the watermelon version of their paleta-inspired El Frutero, featuring additions of sea salt, habañero, and lime.
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Taste Everything—and Think About Why It Tastes that Way | Video TipBeachwood co-owner and brewmaster Julian Shrago explains why it’s so valuable to expand your sensory knowledge and vocabulary.
Recipe: Grimm CloudbustingBy Joe GrimmAt Grimm Artisanal Ales in Brooklyn, New York, Cloudbusting is always a hazy double IPA made with 100 percent New Zealand hops—however, the hop blend varies from batch to batch. This is a recipe for Cloudbusting #11, but feel free to make your own custom blend.
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Singular Haze: Brewing IPA with Its Own Kind of JuiceBy Kate BernotNow that hazy IPA is ubiquitous, brewers are working harder than ever to make novel examples that stand out in the crowd. From hopping to yeast selection, here’s how a few of the pros are leaving their unique thumbprints on the style.
Recipe: Gold Dot Staggers & Jags Cold IPABy Kevin DaveyKevin Davey and Lisa Allen of Heater Allen in McMinnville, Oregon, share this recipe for the first cold IPA in their Gold Dot line of beers—with, Davey says, “a warning for its sneaky strength.”
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Podcast Episode 376: Matt Cole of Fat Head's Brings the Best of West Coast–Style Process and Ingredients to Classic American IPABy Jamie BognerSince their start in 2009, Matt Cole and Fat Head’s have cleaned up in the major competitions with their German-style wheat beers, American-style IPAs, and closely related styles. In this episode, Cole pulls back the veil and shares some of the process and ingredient choices that set their beers apart.
Better BubblesExplore the benefits of using ProBrew’s ProCarb™, instead of traditional carbonation stones, to carbonate your beverages.
The Flavor-First Approach to Designing Beer Recipes | Video TipJulian Shrago, co-owner and brewmaster at Beachwood Brewing in Los Angeles, explains how he first thinks about the flavors he wants in a beer before he begins thinking about ingredients.
Building a Highly Drinkable Hoppy BeerRhinegeist Brewery uses Berkeley Yeast’s Superbloom to craft an ultra-drinkable beer with hop complexity but without the typical baggage you can get from hops.
Fresher, Farther, Faster: Wet Hops, Beyond the HarvestHarvest-hopped beers are a seasonal delight no longer limited to breweries near the hop fields—nor even to the harvest season. Here’s a look at the logistics and tech that are expanding the harvest in time and space.
Recipe: Freigeist YakedoThe recipe for this globe-spanning collab—a ginger-laced hefeweizen with influences from Brazil, Germany, Japan, and the United States—comes from Freigeist’s Sebastian Sauer and his friends at Japas Cervejaria in São Paulo.
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Podcast Episode 375: Murphy Johnson of BlackStack Gets Goosebumps When Talking About HopsBy Jamie BognerAs an unabashed lover of hazy IPA, Murphy Johnson doesn’t apologize for focusing a huge portion of BlackStack’s brewing program on the hop-laden crowd pleasers. His latest obsession, meanwhile, is maximizing flavor without breaking the bank, using traditional American hops in some very untraditional ways.