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Fine-Tuning Saisons that Win Medals | Video TipMeeting expectations with a great saison means making careful choices with grains, hops, yeast, and fermentation. Julian Shrago, co-owner and brewmaster at Beachwood Brewing in Los Angeles, explains how they’ve adjusted theirs based on their own goals and judges’ feedback.
Recipe: Annie’s Quantum Firecracker Pale AleMalt extract and hop extract join hands for this American pale ale recipe, which gets some aromatic bang from a potent cold-side addition.
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No Rests For the Wicked: Getting Punchy With Hop ExtractsPro brewers these days are learning about how best to take advantage of cold-side aroma extracts and other advanced hop products. Why shouldn’t you?
Maui’s Pint & Cork Beckons the Beach Bums with Cool Refuge, Poke, and Local BeersFrom our Love Handles files on beer bars we love: Maui’s only gastropub features the island’s best local beer list plus hearty foods and cocktails.
Podcast Episode 367: Humble Sea Sails the Calm, Clear Waters of Modern Lager Through the Fog of Today’s IPABy Jamie BognerWith characterful, medal-winning lagers and a decidedly West Coast approach to “foggy” IPA, Humble Sea is navigating craft beer’s choppy waters out of Santa Cruz, California, with quality as their North Star and an appetite for exploring new routes.
Make Your Best American IPABy Josh WeikertThere are so many versions, varieties, and approaches here that it would be arrogant to claim this will be your best American IPA—but it’s a very, very good one that’s held up well to the test of time.
Breaking Down the Grain Bill of a Great Hazy IPA | Video TipBy Steve ParkerSteve Parker, cofounder and head brewer of Fidens in Albany, New York, lays out their grains of choice for hazy IPAs—including why he prefers two-row to pilsner in the base, and why he loves chit malt.
Recipe: Alesong Touch of BrettThis version of the award-winning yet ever-evolving oak-aged Brett beer from Alesong Brewing & Blending in Eugene, Oregon, includes Citra hops and several different grains—but it welcomes your own spin.
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Ask the Pros: Brewing a Hop-Forward Saison with a “Touch of Brett,” the Alesong WayNo beer from Alesong Brewing & Blending in Eugene, Oregon, has won more accolades than Touch of Brett, even though the saison is constantly evolving. Here’s how they put it together.
Recipe: Servaes Tortilla Chip PilzCourtney Servaes, founder and brewer at Servaes Brewing in Shawnee, Kansas, shares this recipe for a Czech-inspired pilsner base that gets a whole bag of tortilla chips in the secondary.
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Podcast Episode 366: St. Bernardus Uses Modern Tools and Ingredients to Stay True to Historic and Classic RecipesBy Jamie BognerThe West Flanders brewery, launched in 1946 to brew the beers for a nearby (and equally well-known) monastery, has adapted decade by decade as ingredients fluctuate and technology progresses. But their goal—to faithfully produce these abbey beers in a way that’s true to the original recipes—remains the same even as the tools change.
Thoughtful Taproom Design Enhances Sales at Craft BreweriesWith more than a decade of experience specializing in working closely with craft brewers, the professional architectural designers at OPA Design Studio outline the most important ways effective taproom design can contribute to your brewery’s success.