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Recipe: Kros Strain Batch 625By Bobby KrosFrom Kros Strain Brewing in La Vista, Nebraska, here’s a recipe based on the mixed-culture saison that thrilled our blind review panel and went on to become on of our Best 20 Beers in 2021.
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Colectivo Mexicano Cervecero: Especialista en Cerveza Artesanal MexicanaFrom our Love Handles files on beer bars we love: In Playa del Carmen, Mexico, this knowledgeable and welcoming bar on Quinta Avenida is devoted to local cerveza artesanal.
Podcast Episode 235: Barrett Tillman of BlackMan Brewing Tells Stories Through BeerBy Jamie BognerWhen the former head brewer of a prominent Texas brewery left the large-scale production world for his own small project, the reasons were as much systemic as they were creative. Now, his Costa Rican-based brand is poised to grow… and tell new stories.
Water Chemistry for Brewers: How Climate Change Is Interfering with Your Most Important IngredientDrought and variability in local water conditions are leading to headaches for brewers, but there are ways to stay on top of your water’s composition.
Video Tip: Experiments in Reducing Hop CreepBrewmaster Vinnie Cilurzo describes two experiments they tried at Russian River in an effort to reduce hop creep—both involving Yakima Chief’s American Noble hop pellets.
The Means of the Stone Age: Hot Rocks in Ancient BrewingBy Joe StangeMashing with hot rocks isn’t just an antiquated quirk of a few farmhouse brewers. In fact, we may be able to blame the technique for the founding of human civilization.
Fire & Brew-Stone: The Real Story of SteinbierThe idea of making beer with flaming-hot rocks conjures an indelible mental image, yet the common understanding of what “steinbier” was is almost totally wrong. Here, Lars Marius Garshol explains the methods of a lost farmhouse style.
Recipe: Urban South Drip au LaitBy Alex FloresWith thanks to Urban South head brewer Alex Flores in New Orleans, here is a sample recipe for their strong, gently tart beer that combines the pleasures of fruit and coffee.
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Podcast Episode 234: Pierre Tilquin of Gueuzerie Tilquin Makes Lambic and Gueuze with Lively Spirit and Mathematical PrecisionBy Jamie BognerTilquin’s strategy for blending gueuze is one part romance, one part math, as the experience he’s developed with lambics from different Belgian brewers informs every piece of the blend—from age to technical performance and flavor.
Fruit Beer, or Coffee Beer, or... Why Not Both?By Alex FloresCoffee and fruit flavors complement each other beautifully, yet we rarely see them unite in beer. One brewery leaning into that marriage is Urban South in New Orleans. Here, head brewer Alex Flores explains the method behind their Drip au Lait series.
Boots Inspired by—and Designed for—the Brewmasters of AmericaBy Georgia BootGeorgia Boot empowers the unsung heroes—the ones who take pride in building real value with their hands. We have a heritage of providing durable, comfortable footwear designed for the physical demands faced on and off the job.
Video Tip: How Yeast Can Help You Beat the Hop CreepRussian River cofounder and brewmaster Vinnie Cilurzo explains how choosing the right yeast and ensuring a healthy fermentation can help you reduce the risk of hop creep.