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Harnessing the Power of Sensory to Make Better Beer | Brewing CourseBy Lindsay BarrLindsay Barr, founder and chief science officer at DraughtLab, explains specific methods and practical tips for how your brewery can collect sensory data and use that information to make better beer.
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Recipe: Burning Bush St. Basil Amber AleBy Brent RaskaFrom Chicago’s Burning Bush Brewery, this amber ale includes two types of basil grown right there on their patio next to the Chicago River.
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Special Ingredient: Brewing with BasilBy Joe StangeBeer and pizza are fast friends, as everyone knows. But how well do “pizza leaves” work in beer? Let’s find out.
For Great Sandwiches and Beer, Stein’s Deli Is an Easy Call in the Big EasyFrom our Love Handles files on our favorite spots in the world to enjoy a beer: This New Orleans deli and market draws crowds for its sandwiches, personality, and surprising selection of cans and bottles.
Podcast Episode 450: Stephen Boardman of 450 North Builds Intense Flavor and Nostalgic Connection With FruitBy Jamie BognerWhether or not fruit-smoothie sours are your thing, there’s no denying that Indiana’s 450 North has carved out a reputation for making great ones that tend to be highly sought by beer traders. Sales director (and recipe writer) Stephen Boardman shares their approach to these playful crowd-pleasers that appeal to a nostalgic sense of whimsy.
Selecting Varieties and a Range of Advanced Hop Products for Hop-Saturated Beers | Video TipWhether it’s selecting very different lots of Nelson Sauvin or trialing new hop products to see what they can contribute, North Park founder and head brewer Kelsey McNair says he’s always looking for ways to squeeze in more hop flavor—but without leaving the realm of the familiar.
Understanding the Microbiome of Your Brewery: Metagenomics 101 | Deep DiveBy Jamie BognerQuality control professionals and brewmasters know that consistency and safety are the backbone of exceptional beer. But what if the key to mastering both lies in understanding the unseen world inside your brewery?
Recipe: Scratch 131From Scratch in Ava, Illinois, this saison recipe features 131 ingredients, all told—their use informed by deep expertise in what to forage, what to grow, and how the different components can safely be used to contribute worthwhile flavors to beer.
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Ask the Pros: How Did Scratch Put 131 Different Botanicals into a Beer that Still Tastes Great?Scratch in Ava, Illinois, has won a national reputation for its combination of foraging and flavor finesse. Here’s how the brewery’s duo ended up putting 131 different botanical ingredients into one (very tasty) beer.
Zoiglbier’s Most Important Ingredient Is Its PubsYou can’t capture the essence of zoigl by brewing the beer. Franz D. Hofer, longtime zoigl enthusiast and author of the Tempest in a Tankard blog, shares insights into what makes the family-run zoiglstuben so special.
Podcast Episode 449: Christopher Lackner of the Hemp Beverage Alliance Is Fighting for the Loophole that Became an IndustryBy Jamie BognerA federal ban on hemp-derived THC products will take effect in months unless this young, $30 billion industry can find a way forward. Christopher Lackner, meanwhile, is making the case for common-sense rules that build trust in a product that—if properly regulated and produced—is “no big deal.”
Recipe: Zoiglbier nach Oberpfälzer ArtBy Joe Stange“There is no recipe for the real zoigl,” says brewer Reinhard Fütterer of the Schafferhof-Zoigl pub in Neuhaus. “Everyone has their own—that’s one of the things that make it so special.”
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