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Brewing Hazy IPA the Fidens Way | Video CourseBy Steve ParkerSteve Parker, cofounder and head brewer of Fidens in Albany, New York, details their approach to building the kind of soft, juicy, impactful hazy IPAs that keep you going back for more.
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Turning Off Unwanted FlavorsNorth Park, Riip, Fireforge, Resident Culture, and Dust Bowl share their stories about making low-diacetyl IPAs and lagers with Berkeley Yeast’s Fresh Strains.
Special Ingredient: Tortilla ChipsBy Joe StangeDipping in to put the crispy in crispy bois, this is nacho usual adjunct. (Sorry, was that corny?)
Cooking with Beer: Brown Sugar Peach CobblerWhen peaches are in season, pick a favorite malt-forward beer to take this summertime treat to the next level. (And don’t forget the ice cream.)
Recipe: Zebulon Post-WWI Mild“This would be a silly choice for a two-ounce pour in a flight,” says Mike Karnowski, cofounder and brewer at Zebulon Artisan Ales. “This is a beer to be consumed in large amounts. ... The ingredients were simple: mild ale malt, some dark invert sugar syrup for flavor, and just enough hops to balance it all out.”
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Podcast Episode 365: Alex Lippens and the Team at Verzet Are on a Quest to Make the Best Oud Bruin in the WorldBy Jamie BognerBrouwerij ’t Verzet infuses brash rock ‘n’ roll attitude and a penchant for experimentation into their studied, methodical approach to developing their own takes on traditional Flemish beers.
The Case for CiderMany mainstream ciders are overly sweet and don’t even use real apples, unlike the diverse, high-quality ciders from Fenceline Cider in Mancos, Colorado. Fenceline sources apples from local, centuries-old cider apple trees, offering ciders that highlight the pure taste of apples—a taste more people should try.
Promoting Great Foam and Refining Your Adjunct Lagers | Video TipBy Josh PfriemJosh Pfriem, founder and brewmaster of pFriem Family Brewers, shares tips on how to dial in your mash process and support great foam retention in light, crisp, internationally inspired lagers—including a finishing touch of Tetra hop extract.
How Brewery Water Treatment Works to Create Tasty Beer and Happy EquipmentGreat beer starts with top-notch water quality. Here’s how brewery water treatment works to help create amazing flavors.
Zebulon’s Mike Karnowski Shares Four Ways to Make Invert SugarAt Zebulon Artisan Ales in Weaverville, North Carolina, cofounder and brewer Mike Karnowski nurtures a special interest in historically rooted beers. Here, he turns back the clock on a key ingredient used in many traditional British ales—and he shares an elegant way to make your own invert sugar in the brewhouse.
Recipe: Soul Barrel Wild African SoulBy Nick SmithBased in the wine-growing region about 40 miles northeast of Cape Town, South Africa, Soul Barrel brewed this funky riff on umqombothi in collaboration with Tolokazi—a team of predominantly women brewers making traditional African beers.
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Podcast Episode 364: Lambic is Science, Not Sorcery, for Thomas Vandelanotte of TimmermansBy Jamie BognerFor the brewmaster of Timmermans—the three-century-old lambic brewery in Itterbeek, just west of Brussels—studying and understanding the dynamics of spontaneous fermentation and wood-aging is the key to making beer with captivating flavor.