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Podcast Episode 225: 3 Fonteinen’s Next Generation Is Going from Grain to GueuzeBy Jamie BognerWerner Van Obberghen and Lukas Van den Abeele discuss extending the tradition and digging deeper into lambic history with the next phase of the historic blendery and brewery.
Five on Five: British Pub AlesThe arts of brewing, cellaring, and serving cask ales can elevate subtle, elegant recipes into brilliant showcases of great character and drinkability. Here, five pros share their top picks.
The Dry-Hopping Precision of Sierra Nevada’s Powder Day IPASierra Nevada’s Powder Day IPA is a citrus-forward, double dry-hopped demonstration of what lupulin powder can do when applied with art and acumen.
Recipe: Burley Oak J.R.E.A.M.By Burley OakThis recipe is based on Burley Oak’s series of dessert-like beers that combine lactic acidification, milk sugar, and copious fruit—or, if you prefer, a certain orange vegetable.
Special Brewing Ingredient: CarrotsBy Joe StangeMildly sweet, vibrantly colored, inexpensive, and good for you—until you make delicious carrot cake out of them. Or carrot-cake beer. Why aren’t we brewing with carrots, again? Let’s get to the root of it.
Podcast Episode 224: Julia Herz of the American Homebrewers Association Connects the Dots Between Beer and FlavorBy Jamie BognerThe author of several quintessential works on food and beer pairing ponders the question “why we brew” and offers a primer in developing your flavor lexicon.
San Diego’s Live Wire Has a Legendary Jukebox and Great Local IPA on TapBy Beth DemmonFrom our Love Handles files on beer bars we love: This unfussy dive helped San Diego develop a palate for craft, and it remains one of the city’s must-visits.
Recipe: Bruin Bear Oud BruinBy Josh WeikertThis recipe has some built-in guardrails, but even if you blow past them and get a brightly acidic beer with lots of oak and a dry finish despite lots of malt flavor, you’ll still have a beer that’s fun to serve and drink and talk about.
Getting More from Less: Three Beers from One BatchBy Josh WeikertAttention, busy homebrewers: Here’s a straightforward method for getting three different types of beer out of a single batch on brew day. It’s like the Cerberus of shortcuts... but which styles will you choose?
Recipe: Ozark BDCS (Barrel-Aged Double Cream Stout)By Ozark BeerCourtesy of Ozark Beer cofounders Andy Coates and Lacie Bray, here is a homebrew-scale recipe for their BDCS—a bourbon barrel–aged double cream stout meant for months of wood-aging to balance and soften its profile.
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Video Tip: Adding Fresh Fruit to Barrel-Aged BeersBy Jim CrooksFresh fruit is naturally variable, complicating the challenge of brewing consistently great beer. Jim Crooks, master blender at Firestone Walker Barrelworks, talks sourcing, contact times, fruit-to-beer ratio, and more.
Podcast Episode 223: Matt Sampson of Hacienda Believes in Flavor Over StyleBy Jamie BognerThe director of brewing operations for the progressive Wisconsin brewery discusses finding their flavor voice in a way that transcends style.