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Podcast Episode 347: Preston Theony of Wren House Embraces Change as a Constant and Flavor Over StyleBy Jamie BognerWhether it’s flipping a session-strength porter between ale and lager fermentation, or moving hops from the whirlpool to the dry hop in hazy IPAs, there’s not much that the head brewer for Phoenix’s Wren House won’t change. Just don’t ask him to alter more than one variable at a time—and don’t mess with his chocolate rye!
Put Your Pallet in a ParkaStandard cold chain shipping has its flaws. Learn how Pallet Parka saves breweries up to 50 percent on cold chain shipping costs as a sustainable packaging solution.
Video Tip: The Challenges and Quirks of Brewing Smoky StjørdalsølJan Chodkowski, co-owner and head brewer at Denver’s Our Mutual Friend, describes the rustic malting process and brewing considerations behind strong, intensely smoky Stjørdalsøl—a Norwegian farmhouse style that they brew once per year.
Pour, Sip, Connect!It’s time to tap into the American Homebrewers Association!
Evaluating Beer: Blind Spots and SuperpowersBy Randy MosherWe know that we can get better at smelling and tasting beer, but how does it work? From Tasting Beer author and sensory guru Randy Mosher, here are some insights to help us identify and better understand our own strengths and weaknesses.
Cooking with Märzen: Smoked Trout–Salad SandwichHere's a sandwich fit for sturdy trestle tables and seasonal festivals, featuring a smoked-trout salad that gets a splash of märzen or festbier. Guten appetit!
Recipe: 12 West Radial SpinesFrom 12 West Brewing in Gilbert, Arizona, here’s a recipe for their Citra-Mosaic lager that scored a 98 with our blind-review panel and went on to become one of our Best 20 Beers in 2023.
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Podcast Episode 346: 12 West Finds Success in Simplicity with West Coast Pils and IPABy Jamie BognerArizona’s 12 West racked up the honors from Craft Beer & Brewing Magazine last year, including a score of 98 for their Radial Spines West Coast–style pils and a nod as one of our Best 20 Beers of 2023. In this episode, head brewer Justin “Gully” Gullickson and assistant brewer Andrew Cooper outline the design and process behind that beer as well as their high-scoring IPAs.
Recipe: Incendiary Brown PorterBy Matt MedleyThis is the recipe for one of several rotating porters that North Carolina’s Incendiary likes to make and keep on tap for its customers—but this is the one that took home gold from the 2023 World Beer Cup.
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Video Tip: Working with Modern Kit and Ingredients to Dial In Old-Fashioned BeersOur Mutual Friend co-owner and head brewer Jan Chodkowski outlines several things to consider when working with today’s equipment and ingredients to craft tasty yet historically grounded beers.
Data-Driven Product OfferingsLearn how, as a craft brewer, you can use point of sale data to expand your offerings and cater to a broader audience.
Ask the Pros: Brewing an Incendiary (and Award-Winning) Brown PorterBy Josh WeikertLast year was a great one for dark beers from Incendiary in Winston-Salem, North Carolina. While their Schwarzbier earned its spot on our list of Best 20 Beers in 2023, this porter also nabbed gold at the World Beer Cup. So, what makes it tick?