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Love Handles: Diorama in Florence Has the Selection and the SalumiBy Jamie BognerFrom our Love Handles files on beer bars we love: In Florence, Italy, Diorama offers a cozy spot to get acquainted with Italian and European craft.
Recipe: Vervierfachen Belgian-Style Dark Strong AleBy Josh WeikertThis big and complex yet dangerously easy-to-drink ale is relatively easy to brew well—just watch that attenuation and focus on healthy fermentation for a drying finish.
Cooking with Hazy IPA: Spicy Shrimp PizzaThis crowd-pleaser pizza get a lift from some spicy, garlicky shrimp deglazed with juicy IPA.
The Brew Day Walkthrough: Putting it All TogetherFrom our Illustrated Guide to Homebrewing, here’s a rundown of what to expect as you plan your first brew, including all the gear you’ll want to have ready.
Recipe: Notch DesítkaFirst brewed for Notch’s 10th anniversary in 2020, this is a 10°P pale lager in the Czech tradition—low in strength yet full of flavor. The beer is triple-decocted, open-fermented, naturally carbonated, and “lagered forever.”
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Podcast Episode 310: Ghost Town’s Justin Burdt Boosts Hop Contrast in West Coast IPA and PilsBy Jamie BognerOakland, California’s Ghost Town made a splash in 2021 and 2022, winning back-to-back GABF gold medals for their Nose Goblin Imperial IPA, along with notable 2022 medals in the strong pale ale and India pale lager categories. One of their secrets, of course, is hop quality—but the qualities that head brewer Justin Burdt seeks out aren’t exactly the ones you might think.
More on Köbes & KränzeWant to dive deeper into Kölsch? Here are some observations on the culture of the köbes, plus tips on building your own traditional-style serving tray.
Where Kölsch Night Is Every NightKölsch-style ale is an American craft mainstay, and reverent Kölsch service is now a trend with broad appeal. Before we all get carried away, Ryan Pachmayer goes to Köln to consider the subject more closely, from how it’s served to how it’s brewed—and why its future is uncertain.
Video Tip: Grist and Mash Choices for Mixed-Culture Farmhouse BeersCrooked Stave’s saisons get a mix of grains meant to contribute to the texture and feed the yeast and bacteria during extended secondary fermentations. Founder and brewmaster Chad Yakobson explains the reasoning.
Infographic: IPA’s Slice of CraftBy Jamie BognerIt’s often stated anecdotally that IPA is the biggest style in craft beer—but just how big is it, in dollar share of craft beer sold today?
Podcast Episode 309: Firestone Walker, Lawson’s, and Breakside Discuss Brewing Modern West Coast–Style IPAsBy Jamie BognerRecorded at the recent Brewer’s Retreat at Russian River Brewing, this panel discussion with Matt Brynildson of Firestone Walker, Sean Lawson of Lawson’s Finest, and Ben Edmunds of Breakside explores how each are defining and brewing compelling and modern interpretations of West Coast IPA.
Cooking with Beer: Thai-Style Street Fries with Hoisin, Sriracha, Hoppy Mayo, and Crushed PeanutsAll hail the crispy-fried potato—especially when a splash of pale ale joins the bright, spicy flavors of Thailand in this unusual take.