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Podcast Episode 340: Jason Thompson of Calusa Is Brewing Hazy IPAs That GlowBy Jamie BognerWhen this San Diego transplant traded California’s West Coast for Florida’s, he also traded lean, dry IPAs for the full, fruit-forward expression of the New England style. And by focusing on the lightest possible color, controlled mashouts, and refined yeast management, he’s putting this Sarasota brewery on the map.
Brewers’s Perspective: Pale Ale 3.0, A Little Something ExtraThe style that helped launch the craft movement has been on the back burner—but the next evolution of American pale ale is underway. Here, brewers Matt Brynildson and Sam Tierney review Firestone Walker’s pale ale journey—and reveal its next destination.
Video Tip: Hopping a Great Cold IPABy Kevin DaveyKevin Davey of Heater Allen and Gold Dot Beer—and the progenitor of cold IPA—expounds his views on how best to hop the style, from bittering to dry hops.
Taproom Sales Beyond the Taproom“Hey, let’s stop by ____ and grab some beers to-go.”
Why Award-Winning Craft-Beverage Producers Are Going with DeutscheCustomization, automation, and quality, in addition to expanded offerings, are drawing brewers, distillers, and more to Deutsche Beverage + Process.
Seeking the Cold Truth on Lagering TimesThe lager-brewing tradition is full of received wisdom and rules of thumb about how long it’s supposed to take to condition a beer. In reality, however, there’s no magic formula.
Even in Picturesque Bruges, De Garre Can Transport YouBy Don TseFrom our Love Handles files on the world’s great beer bars: Famous among beer lovers and centrally located—yet oddly tricky to find—the De Garre pub in Bruges, Belgium, oozes atmosphere and class.
Recipe: Hitzewelle DunkelweizenBy Josh WeikertGreat to brew or drink at any time of year, the too-often-overlooked Bavarian-style dark wheat beer offers crowd-pleasing flavors and looks impressive in the glass.
Podcast Episode 339: Ashleigh Carter, Jeff Bagby, and Ryan Brooks Dissect Mexican Lager and MoreBy Jamie BognerRecorded late one evening in front of a live audience at Cerveza Fauna in Mexicali, Mexico, this panel of three respected U.S. lager brewers dives into their own do’s and don’ts, approaches to ingredients, brewing with corn, the secrets of dark lager brewing ... and more.
Special Ingredient: TomatoBy Joe StangeTaking the idea of a bloody beer to new heights, some Eastern European brewers have embraced a gose-based style thickened with tomato, chiles, garlic, smoke, and more. (Just add hangover.)
Video Tip: American Two-Row and Adjuncts Are Made for Each OtherBy Kevin DaveyKevin Davey, co-owner of Heater Allen Brewing and Gold Dot Beer, explains why domestic two-row is the base malt of choice for cold IPA, combining with adjuncts such as rice or corn for lighter body and longer shelf life.
Recipe: Allagash WhiteOriginally inspired by the white beers of Pierre Celis, Allagash White has risen to become a widely recognized pillar of American craft as well as one of the most awarded beers in the genre—with a combined 14 Great American Beer Festival and World Beer Cup medals over the years.
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