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Infographics: The Pandemic, and How We Buy BeerBack in May, we polled readers via email to get a sense of how their beer buying and drinking was changing amid the pandemic. More than 4,200 people answered, and the results are charted below.
Video Tip: Purposeful Layering of Malts for Imperial StoutsBy Phil WymoreWhen formulating complex grists for imperial stouts and other big beers, intentionality is the key—everything there should have a purpose, according to Phil Wymore, cofounder and brewmaster of Perennial Artisan Ales.
Recipe: Bent Brewstillery Black Josef 15° Tmavý SpeciálKristen England is head brewer at Bent Brewstillery in Roseville, Minnesota—and a longtime homebrewer and BJCP Grand Master Beer Judge. Here is his recipe for a rich-but-quaffable Czech-style dark lager, including a straightforward single-decoction mash.
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Podcast Episode 153: Grains of Wrath's Mike Hunsaker Strives for Quality that Fellow Brewers RespectBy Jamie BognerThis Portland, Oregon-area brewer has always brewed like he has something to prove, building a reputation for tightly expressive West Coast IPAs as well as thoughtfully constructed lagers.
Recipe: Traditional Austrian-Style Horner BierBy Joe StangeAs historical beers go, this is an odd one: an Austrian beer once described by Mozart (maybe), with a grist of 100 percent malted oats, and cream of tartar to lend a refreshing acidic touch.
Accelerate Merch Sales, Increase ProfitsBreweries tend to view selling beer as the primary source of revenue. However, putting all your pints in one basket is not a long-term strategy. One way to diversify revenue: Implement a comprehensive retail strategy.
Video Tip: Big Beers, Happy Yeast, and Plenty of OxygenBy Phil WymoreFully fermenting high-gravity beers is a challenge for any brewer. Perennial's Phil Wymore explains how they oxygenate their yeast starters as well as their worts, giving their big-beer fermentations a healthy start.
Vote for Your Favorite Beers and Breweries of 2020Oof, what a year… but at least we had beer. There is still time to take our Best in Beer 2020 Reader Survey—and get $5 off your subscription.
Recipe: Fast as HellesBy Drew BeechumYou, too, can brew a quaffable, enjoyable, malt-forward lager beer—in relatively short order.
Podcast Episode 152: Matt Riggs of Riggs Beer Goes Grain-to-Glass with Estate-Grown Ingredients and Six-Row MaltBy Jamie BognerFifth-generation farmer, first-generation brewer Matt Riggs dives into the farming of their low-oil corn, wheat, and six-row barley, while sharing insights on brewing with these ingredients to make beers inspired by years in Germany.
How to Stop Worrying & LagerBy Drew BeechumIt may be brewing science, but it ain’t rocket science. You can brew a great lager faster than you think—but not too fast. Drew Beechum demystifies how it works.
Editors’ Picks: Keg Apps, Sensory Kits, and Tough CoolersLooking for new gear? The Plaato Keg Management System, Yeti Roadie 24, and Brew Essence Sensory Training Kits were among our Editors' Picks in Issue 39.