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The only human resources book for the craft brewing industry—Crafting Brewery Culture: A Human Resources Guide for Small Breweries—is available April 11.

• Sponsored

Sapwood Cellars cofounder and ”Mad Fermentationist” Michael Tonsmeire discusses practical aspects of adding aseptic purees and fruit juices to the tank, including volume and pulp.

• Video
• Fruit
• Sour Beer

In these excerpts from our special Direct Fire podcast episodes, Firestone Walker brewmaster Matt Brynildson and WeldWerks cofounder and head brewer Neil Fisher tackle your questions about lager-mashing regimes and which adjuncts can pump up the mouthfeel of stouts.

• Direct Fire
• Decoction
• Imperial Stout

For this glimpse into the past of big stock ale and barleywine, we’re grateful to beer historian Ron Pattinson. This previously unpublished recipe is based on brewing logs from more than 180 years ago.

• Beer Recipe
• Stock Ale
• Barleywine

A lemonade- or key lime–inspired beer adds some zing to the brine for these peppery, slow-cooked wings.

• Cooking with Beer
• Fruit Beer
• Lemon Beer

Drinkability is a religion for Czech brewers, with all methods, ingredients, and service geared toward a beer that always leaves you wanting more. At one of the oldest (revived) breweries in the world, brewmaster Aleš Potěšil is carrying that legacy forward.

• Podcast

Brewed since 1988, when Rogue Brewery got its start in Ashland, Oregon—home of the Oregon Shakespeare Festival—here’s a homebrew-scale recipe for the OG of American oatmeal stouts.

• Beer Recipe
• Stout
• American Stout

Unhappy with your management software? Consider an option that evolves rapidly to meet the needs of your brewery.

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Sapwood Cellars cofounder and ”Mad Fermentationist” Michael Tonsmeire speaks to the reliability of aseptic purees, juices, and similar products for cleaner, simpler fruit beers that undergo straightforward fermentations.

• Video
• Fruit
• Puree

From our Love Handles files on beer bars we love: In Glasgow, Scotland, Shilling supplements a few house-brewed ales with more than two dozen rotating taps, plus pizzas that might feature haggis or black pudding.

• Love Handles
• Scotland

In this edition of Make Your Best: Ask the Pros, Josh Weikert investigates the inner workings of Rogue’s iconic Shakespeare Oatmeal Stout.

• Stout
• Oatmeal
• Oatmeal Stout

With the English tradition of stock ales and barleywines firmly in mind, here’s an original recipe from Randy Mosher. Note the options for oak-aging and Brett—but however you brew it, this is one to lay down for months or years.

• Beer Recipe
• Barleywine
• Stock Ale