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Recipe: Wisby Ölverk Dundar GotlandsdrickaBy Wisby ÖlverkFrom Wisby Ölverk in Visby, Gotland, Sweden, here’s a small brewery’s take on the island’s traditional farmhouse ale.
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Video Tip: The Benefits of Adding Hops to the MashBy Scott JanishScott Janish, cofounder of Sapwood Cellars and author of The New IPA, explains how mash-hopping—especially before fermenting with yeasts that are engineered to unlock bound thiols—can add a significant aroma boost to your IPAs.
Brewing Gotlandsdricke with Gotland’s Wisby ÖlverkBy Wisby ÖlverkThe owners and brewers of a small craft brewery in Visby, on the Swedish island home of gotlandsdricke, share their view on brewing their local farmhouse style—and why they do it the way they do.
Gotlandsdricke: Sweden’s Elusive Smoked AleReal gotlandsdricke is little-known for the same reason it has survived: It’s from an isolated and pastoral island in the Baltic. Lars Marius Garshol sheds some light on this smoky, juniper-infused, hard-to-get farmhouse ale.
Podcast Episode 288: BKS Softens the Edges of Hazy IPA by Pushing Beyond Common PracticeBy Jamie BognerMary and Brian Rooney of Kansas City's BKS Artisan Ales discuss their approach to experimentation and iteration with soft and fluffy (but well-attenuated) hazy IPA.
Homebrewing 101: The Gear You’ll Need to Get StartedFrom our Illustrated Guide to Homebrewing, here’s a rundown of the basic equipment you’ll want to have on hand.
Recipe: Sapwood Cellars NeologismThis highly complex yet super-drinkable, dry-hopped, mixed-culture, gin barrel–aged golden ale combines the expertise of the two authors and cofounders at Sapwood Cellars—and it went on to become one of our Best 20 Beers in 2022.
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Infographic: Brewery Density, State By StateHere, we plot state populations against the number of breweries in each state, to get insight into which have the most and fewest breweries per capita.
Video Tip: Using Finings to Get Better IPA, SoonerBy Scott JanishWhy use Biofine on a hazy IPA? Scott Janish, cofounder of Sapwood Cellars, explains the benefit of using a clarifier on the cold side to help drop out unwanted compounds and get hop-forward beer that tastes better, sooner.
Recipe: Spelunker Kentucky Common AleBy Josh WeikertHistorically, this beer was delivered and consumed when it was young, so feel free to do the same. It should drink well right out of the gate, given its simple flavor profile and cool, clean fermentation.
Breakout Brewer: Two Authors Are Writing the Story of Sapwood CellarsBy Joe StangeFor brewers who read and sponge all the info they can find, it may be hard to believe: The authors of two of the most influential brewing books of the past decade run a brewery together. In suburban Baltimore, Scott Janish and Michael Tonsmeire are experimenting at Sapwood Cellars.
Podcast Episode 287: Revolution’s Doug Veliky Predicts the Future of Craft BeerBy Jamie BognerThe former CFO and current CMO of Chicago’s Revolution Brewing offers a glimpse into what’s in store for craft beer in 2023 and beyond.