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Video Tip: Planning the Grist for a Big Imperial StoutMarcus Baskerville of Weathered Souls in San Antonio walks us through the many layers of malt in Black Is Beautiful, explaining what each adds to the finished beer—from base flavors and caramel depth to roasty edges and deeply dark color.
Ferment Hot, Fast, and Clean Beer with Kveik Norwegian Farmhouse StrainsBrewers are unleashing the potential of these super-yeasts, taking advantage of rapid fermentation to turn around tanks more quickly. Because it happens fast, repeatability requires vigilant data collection.
Podcast Episode 185: Ryan Wibby of Wibby Brewing Explores the Possibility in Traditional LagersBy Jamie BognerIt’s not hard to find the hardcore traditionalists in the world of lager-focused breweries, but Colorado’s Wibby Brewing takes an unusual approach, mashing up cold-fermented dogma with flavor-first experimentation.
Prost! Traditional Beer for the City that Keeps It WeirdBy Ben KeeneTired of IPAs? This atypical Portland pub—featured in our Love Handles department for beer bars we love—embraces imported German beers, bratwurst, and crusty Bavarian-style pretzels.
Use Up Your Ingredients: Brew a Frankenstein BeerBy Joe StangeFor once, forget about planning every little detail and trying to dial everything in. (How often does that work, anyway?) Have fun, throw together some under-loved ingredients, and brew yourself a monster.
Recipe: Urban Chestnut Hallertau Wolamot DoppelbockBrewed once per year at Urban Chestnut’s brewery in Wolnzach, in the heart of Bavaria’s hop-growing Hallertau region, here is a homebrew-scale recipe for the strong, malty, mahogany-colored beer named for the town’s 8th-century founder.
Quaffle-Bock: Brewing a More “Süffig” Doppelbock with Urban ChestnutBy Joe StangeFor advice on brewing a great doppelbock, we turned to an experienced Bavarian brewer: Florian Kuplent, cofounder and brewmaster of Urban Chestnut in St. Louis and the Hallertau.
Back to the Future: The Boil Rumble Takes Melvin Brewing Full CircleMelvin’s Boil Rumble competition—organized this year in cooperation with Craft Beer & Brewing—has roots in a passion for homebrewing and the brewery’s DNA as a 20-gallon kitchen startup.
Full Video: Brewing Black Is Beautiful Imperial Stout with Weathered SoulsMarcus Baskerville, cofounder and head brewer of Weathered Souls in San Antonio, lays out his top-to-bottom approach to brewing big but balanced imperial stouts—including the history-making Black Is Beautiful.
ProBrew’s ProCarb Systems Make Tiny Bubbles for Giant ResultsHere’s how science, technology, and the need for stable beer transformed the carbonation game.
Podcast Episode 184: Annie Johnson Embraces the Homebrewer’s Sense of ExplorationBy Jamie BognerAnnie Johnson has worked professionally in brewing, but she never gave up homebrewing or enjoying the adventure that comes with it—from reverse-engineering historical recipes to improving her brewing by becoming a beer judge.
Editors’ Picks: DoppelbockThe best doppelbocks eschew excessive sweetness and embrace balance—despite offering deep malt complexity and festive, brain-tickling strength. Here are five we love.