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How to Evaluate Your Hops and Malt | Video TipBy Lindsay BarrThe power of sensory analysis isn’t only for finished beer—you can also apply it to raw materials, including hops and malt. In this clip from her video course, DraughtLab cofounder Lindsay Barr outlines two key methods: the hop grind and the hot steep.
Recipe: Trappistes Rochefort 10By Gumer SantosBased on discussions with Rochefort brewmaster Gumer Santos, here’s a homebrew-scale recipe inspired by the Trappist abbey’s strongest dark ale—with notes on how to adjust the recipe to approximate the 6 or 8.
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Ask the Pros: Brewing Rochefort’s Revered Dark, Strong, Lively AlesIn Belgium’s Namur province, at the Notre-Dame de Saint-Rémy abbey, head brewer Gumer Santos shares some of the methods that go into the Brasserie des Trappistes Rochefort’s highly regarded dark ales—as well as its newer blonde triple.
Another Path to Darkness: Cook Your Own PorterineBy Pete JonesTwentieth-century U.S. lager breweries would often use colorants—such as a malt-based product called Porterine—to give their pale beers a darker or even porter-like appearance. Here’s how to make your own.
Podcast Episode 454: Ronald Mengerink of Dochter van de Korenaar is Still Hoping to Make the Perfect BeerBy Jamie BognerThis Dutch brewer—in a small Belgian enclave surrounded the Netherlands—gives elegant French names to his English barleywines and IPAs after aging them in Italian wine barrels. The results are far from any stereotypes you might have about Belgian beer.
Editors’ Picks: Taking Charge of Ale Abbey, and Cracking into More Malt OptionsFrom role-playing as a medieval abbey brewer to finding specialty craft malts online, here are a couple recent picks from our editors.
How to Get to Know Your Own Beer Even Better | Video TipBy Lindsay BarrEnsuring that popular beers maintain consistent flavor profiles—that they are true to brand—is important for any brewer who wants to keep customers happy. Here, DraughtLab cofounder Lindsay Barr explains how true-to-target and brand recognition testing can help you drill into your beer’s finer sensory traits.
Recipe: Schilling Hoosier BockJustin Slotnick, production manager at Schilling Beer in Littleton, New Hampshire, shares this recipe for their dark bock inspired by the industrial American tradition—but updated to use today’s old-fashioned craft malts.
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American Bock Is the Goat (of Smaller Stature)American brewers have been producing an industrial riff on bock for more than 150 years—light in strength but dark in color, usually made with corn as well as dark syrups. How might craft brewers reinterpret this tradition, based on the ingredients they have today?
The Stone Arch at MSP is a Monument Among Airport BarsBy Don TseFrom our Love Handles files on our favorite spots around the world to enjoy a beer: There are few things we appreciate more than an airport bar that majors in craft beer; the Stone Arch at Minneapolis–St. Paul International Airport is worth planning a long layover.
Podcast Episode 453: Gert Christiaens of Oud Beersel Is Preserving Oude Gueuze Heritage by Building New Flavor BridgesBy Jamie BognerHistorical preservation is a funny thing—to save the past, often we need to connect it to the present and find new ways to make it relevant or interesting to modern audiences. That’s the core approach for Oud Beersel, where localized and familiar ingredients bring new drinkers into the world of lambic, oude gueuze, and oude kriek.
Cooking with Beer: Coffee Stout French Toast with Cinnamon WhipFor an indulgent breakfast or brunch—after a big night out, perhaps?—coffee stout contributes some depth to this simple French toast preparation. You’ll only need a half-cup for the dish, though. (The rest is for you.)