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Podcast Episode 252: 10 Barrel’s Tonya Cornett Takes a Layered Approach to Fruit BeerBy Jamie BognerSome write off quick-soured fruit beers for their simplicity, but they don’t have to be basic. Building complex flavors that reflect the entire fruit is Cornett’s goal, and nothing is off-limits in that pursuit.
Recipe: Pueblo Vida Willa Dry-Hopped Lager“This beer was our ode to new meets old,” says Landon Swanson, head brewer of Pueblo Vida in Tucson, Arizona. “It’s a classic light lager with a punch of Lórien hops in the fermentor.”
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Fermentis introduces SafBrew™ BR-8, the first dry Brett for secondary fermentation in bottles or casksAll the flavorful benefits of wild Brettanomyces, but with more control and reliability.
Video Course: Brewing Traditional Lagers with DovetailBy Hagen DostFrom design to decoction to coolship to cellar, Dovetail owners and master brewers Hagen Dost and Bill Wesselink dig into the details of how they produce their acclaimed lager, Kölsch, and weissbier.
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Gearing Up to Brew LagerGreat lager depends upon exacting attention to details—and not only when it comes to fermentation, and conditioning. Here, we climb the decks of brewhouses specifically designed with lager in mind to better appreciate what makes them different.
Recipe: BKS Clouds Double IPABy Brian RooneyHere’s a recipe for the hazy double IPA that started as one of Brian Rooney’s homebrews and went on to win silver at the 2021 Great American Beer Festival (and become a Kansas City favorite).
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Breakout Brewer: BKS Artisan Ales Is a “Little Beer Heaven” in Kansas City, MissouriBy Ben KeeneBKS has won national acclaim for its supple IPAs and gained ardent local fans for its classic ale styles and—now—for its lagers. Undazzled, the Rooneys say they are determined to grow slowly, keep a laser focus on quality, and continue to make beer in their own careful way.
Consider Bar Hop for Your Toronto Bar HopFrom our Love Handles files on beer bars we love: At Bar Hop, find one of Ontario’s top beer selections in an inviting atmosphere.
Podcast Episode 251: Nick Panchamé of HOMES and Smooj Applies His Chef’s Training to Fruited Hard Seltzer and MoreBy Jamie BognerSmooj lit up the craft beverage world in 2020, its thick fruit-puree approach a stark counterpoint to more minimalist seltzer offerings. In this episode, head brewer Nick Panchamé gets into the methods behind the fruit-heavy madness, and into new experiments with hop-forward beers.
Recipe: Kelheim Weizendoppelbock, in the Style of Schneider AventinusBased on detailed advice from Josef Lechner, brewmaster and technical director at G. Schneider & Sohn in Kelheim, Bavaria, here is a homebrew-scale recipe based on the legendary Schneider Aventinus.
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The Perils of WeizenbockBy Joe StangeWeizenbock is so dangerously easy to drink, but the brewing process behind a great weizenbock is surprisingly complicated. It may be worth the trouble, since its potential for easygoing mass appeal remains largely untapped.
Podcast Episode 250: Breakside’s Ben Edmunds, Great Notion’s James Dugan, and Von Ebert’s Sam Pecoraro Dissect Trendy Beers and InnovationBy Jamie BognerRecorded in front of a live audience at Great Notion in Portland, Oregon, this panel discussion on trendy beer styles ranges from innovation philosophy to testing and feedback process with perspective from these three leading brewers.