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Video Tip: How Fresh Hops Are KilnedBy Zach TurnerSome hop kilns are more modern, while others are more old-fashioned and hands-on. In this clip from his video course, Single Hill cofounder and head brewer Zach Turner guides us on a behind-the-scenes look at the kilns of the Yakima Valley.
Recipe: Annie’s Gourdgeous Pumpkin AleBe generous with the gourd and toast your own allpsice for this smashing pumpkin ale that’s easy as, well, pie.
No Rests for the Wicked: Pumpkin Ale, Easy as PiePumpkin ale is a seasonal American tradition strong enough to smash even the most cynical pumpkin-spice fatigue. It’s also fun to make—and drink, and share—at home.
Cooking with Cider: Glazed Ham for the HolidaysLooking for a different way to serve your holiday ham? Get some craft cider into the glaze for a flavorful twist, and pair it with the same cider or a festive beer.
Recipe: Cruz Blanca Fade Away Red Corn LagerJacob Sembrano, head brewer at Chicago’s Cruz Blanca brewpub, shares this recipe for their American lager—a showcase of Bloody Butcher red corn, grown and malted at Sugar Creek Malt in Lebanon, Indiana.
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Podcast Episode 335: For Tom Beckmann of Goldfinger, Lager is a Family AffairBy Jamie BognerThrough fastidious technique and a clearly articulated, creative point of view, this lager-centric brewery in the southwestern suburbs of Chicago is committed to building on a family brewing history while forging its own modern lager identity.
Video Tip: A Closer Look at How Hops Are Picked in the Yakima ValleyBy Zach TurnerBrewers wouldn't get their hops—fresh or otherwise—without the unusual machines that pick them. Here’s a look at how these pickers work on a few different farms.
How Breweries Use Beer30 to Save Tens of Thousands in Labor, Increase Production, and Boost Sales More than $500,000Beer30 software consistently proves its value, from additional savings and productivity to major sales growth. Here are four case studies that show how.
The American Grain: Elevating Heirloom CornBy David NilsenCorn has long held an important place in brewing across the Americas, from chicha in the Andes to Mexican and American adjunct lagers. Today, craft maltsters and brewers are seeking more flavorful heirloom varieties to see how far they can push those flavors.
Make Your Best EisbockBy Josh WeikertEisbock uses a fractional freezing process to concentrate the beer’s strength, and it does so without requiring your yeast to work overtime. The result is a smooth, rich, and intense lager—perfectly suited to sipping on a cold winter night.
Recipe: Good Word Only Memories RemainFrom Good Word Brewing & Public House in Duluth, Georgia, owner and brewer Todd DiMatteo shares the recipe for their subtly roasty, highly drinkable dark lager that can be served from cask or stichfass (or keg, can, bucket, whatever you have handy).
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