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Ask the Pros: Brewing Gold-Medal Hefeweizen with Fat Head’sFat Head’s Brewery in Middleburg Heights, Ohio, has won more than its share of medals over the years. One of its most decorated beers is Goggle Fogger, the Bavarian-inspired hefeweizen that’s won three major gold medals in the past four years. Here’s how its pieces fit together.
Brewing with Wind MaltBy Joe StangePerhaps the oldest way of preparing grain for brewing, drying malt in the open air was traditional for lambics, white beers, and various rustic ales scattered around Europe, Africa, and beyond. Today, brewers and maltsters interested in history, terroir, and old-fashioned methods are taking their malt back out into the sun.
Recipe: Human Robot Polotmavy 12°By Andrew FossFrom Philadelphia’s lager-centric Human Robot, here’s a recipe for a Czech-style amber lager that came to life almost by accident—and one that uses a method they call “enhanced decoction.”
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Podcast Episode 369: Yvan De Baets of Brasserie de la Senne and Eric Toft of Schönramer Talk Shop on European HopsBy Jamie BognerThe past few years have been challenging for brewers who depend on European hops, with concerns that the frequency of bad harvests could be accelerating. So, we asked two brewers who know a thing or two about getting the most from Noble hops to share how they maintain quality, from working with growers to developing novel workflows.
Enhanced Hop Flavor Made from 100% HopsMeet Salvo™, a variety-specific, yield-maximizing aroma extract with no added bitterness, priced between $50 and $200 per kilo.
The Favored Yeast at Fidens and Why They Love It for Hazy IPA | Video TipBy Steve ParkerSteve Parker, cofounder and head brewer of Fidens in Albany, New York, reveals their preferred yeast strain and what it contributes to their IPAs—including the right balance of hop and yeast expression, a slight acidity, and a stable haze.
3 Recipes for Your Best Summer HomebrewGo for the gold with these gold medal–winning recipes from the American Hombrewers Association.
Style School: The Mysteries of PolotmavýBy Jeff AlworthIt’s Czech, it’s amber, and it’s a lager—but where did it come from? Nobody seems to know the origin story of polotmavý, or even whether it has one. Yet it’s here today, and the traditional Czech brewing process defines it every bit as much as that rich garnet color.
Recipe: Our Mutual Friend One Sunday Morning GrodziskieJan Chodkowski, co-owner and head brewer at Our Mutual Friend in Denver, shares this recipe for their Polish-inspired grodziskie. Brewed with only in-state ingredients, it includes wheat malt from Colorado Malting Company—half of it oak-smoked—and Colorado-grown Tettnanger hops.
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Podcast Episode 368: De Dolle’s Kris Herteleer Takes a Natural Approach to High-Gravity Belgian AlesBy Jamie BognerDe Dolle Brouwers has a reputation for colorful branding and characterful, high-gravity beers that hold up beautifully in the cellar. Yet their process is intentionally laborious and layered, from the coolship and Baudelot cooler to the open copper fermentors and more in an old, classic Flemish brewhouse.
From Barleycorn to Beer: The Maltster’s Magic TrickBetween the farm and the brewery, much of beer’s flavor is born in the malthouse. Here we journey inside a traditional floor maltings—and inside a kernel of grain—to witness the daily toil and tools that turn a raw cereal into the soul of beer.
Hot-Side Hopping for Hazy IPA, the Fidens Way | Video TipBy Steve ParkerSteve Parker, cofounder and head brewer of Fidens in Albany, New York, explains the thinking behind their hot-side hopping, from kettle to whirlpool—and why he’s recently grown to love Strata.