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Grilling with Lager: Skewers, Sausages, and Crispy (Boi) PizzasSpring is full swing, so fire up the grill and break out the lagers. These three tasty dishes—honey-helles shrimp skewers, dunkel-braised bratwurst, and grilled bock pizza—are designed for cooking over fire and for sharing.
Podcast Episode 359: Ryan Miller of Vermont’s Freak Folk Finds Unique Flavors in Layered FermentationsBy Jamie BognerLessons learned from many years of saison brewing have informed Freak Folk’s signature approach to brewing Vermont’s marquee style—hazy IPA.
Video Tip: Pitfalls to Avoid When You Want Your Pastry Stout to Go NutsAnd pistachios seemed like such a good idea. Great Notion lead brewer Lara Hargrave shares some tips on things to look out for when flavoring and finishing dessert-inspired stouts.
Recipe: Bellevue Bière de MarsBy Josh WeikertWith this relatively obscure historical style, you can think of it as a fresher, drier, slightly lighter version of a clean bière de garde—or you can go for a more lambic-inspired version, bringing in some mixed cultures to have a say.
Recipe: 1851 William Younger XXX Mild AleHere’s a recipe from mid-19th-century Scotland that makes a point: British milds weren’t always dark and low strength.
Why We’re Wild for MildBy Josh WeikertMild wasn’t always dark, smooth, and low in strength, but that modern incarnation is one well worth brewing and appreciating. Rich in flavor yet drinkable in quantity, mild is a tradition waiting for its next evolution.
Make Your Best SaisonBy Josh WeikertDry and lively with earthy-herbal hop flavors, saison should be refreshing, with any spicy character better driven by yeast and hops than by actual spices.
Recipe: Lumberbeard TritceptionBy Bret GordonBrewed with barrel-aging in mind, this barleywine-style ale from Lumberbeard Brewing in Spokane, Washington, leans heavily into locally malted triticale—an unusual wheat-rye hybrid.
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Podcast Episode 358: Bill Cherry of Switchback Enjoys the Slow Burn of Learning Through DoingBy Jamie BognerIn a fast-moving era, Switchback founder Bill Cherry bucks the trend by choosing slow growth and less-popular niche styles—such as smoked beer—that afford time to learn and focus through iterative brewing.
Maximize Your On-Premise Sales with Bar TriviaThe “happy-hour crowd” was once a main source of revenue for many craft-beer bars and breweries. However, the landscape is changing, and event programs such as bar trivia can help these bars and taprooms adapt and cultivate community.
Video Tip: Using Flavor Extracts and Natural Ingredients in Pastry StoutsGreat Notion lead brewer Lara Hargrave offers some useful advice for using flavor extracts, graham crackers, almonds, and more in your pastry- and dessert-inspired beers.
Recipe: Horus Aged Ales CrystAleBy Kyle HarropRather than run away from crystal malt, Kyle Harrop of Horus Aged Ales in Oceanside, California, embraces it fully with this deviant barleywine-strength ale.
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