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Podcast Episode 114: Phil Joyce of Amalgam and Westbound & Down on What Does (and Doesn’t) Matter in Mixed-Culture and Sour BeerBy Jamie BognerCreating sour and funky beers with depth involves many factors. But according to Phil Joyce, those factors aren't what you may think. Malt? Don't sweat it. Hops? Maybe. Water profile? Definitely. Yeast? Obviously.
Brewer's Perspective: A Stout For Any SeasonMatthew O’Hara, brewmaster at Beau’s Brewing in Ontario, Canada, talks about how the stout—once associated with colder drinking months and St. Patrick’s Day—is now a year-round affair. (It's still nice in winter though.)
Video Tip: Thinking of Barrels as an IngredientBy Cory KingCory King, owner and brewer at Side Project, talks about formulating a barrel-aged imperial stout recipe with the barrel in mind, and being patient enough to allow the beer and barrel character to meld.
A Taste of JapanExperience the culture and tradition of Japanese craft beer.
Recipe: Main & Mill Morning Session StoutWith this recipe, the brewers at Main & Mill are going for imperial character and mouthfeel in a sessionable frame, with this lighter version of their Imperial Breakfast Stout.
Breakout Brewer: Main & MillBy John HollWith an expansion in the works to help meet customer demand, the owners behind Main & Mill Brewing in Festus, Missouri, will keep their existing brewhouse and expand their experiments.
Podcast Episode 113: John Rowley of Rowley Farmhouse Ales on Nuance and Character in Sour BeerBy Jamie BognerThe cofounder of GABF’s 2019 Small Brewpub of the Year shares the processes and philosophies behind their award-winning sour beer.
Full Video: Mastering Barrel-Aged Stouts with Side ProjectBy Cory KingJoin Cory King, founder and brewer at Side Project Brewing, as he digs into the details of brewing thicker, stronger, more deeply characterful barrel-aged imperial stouts.
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Best in Beer 2019 Readers' Choice: Package Power & Favorite GlasswareOur annual Best in Beer reader survey asked how you like to buy your beer, and what's your favored vessel for drinking it. Here's what you told us.
The Sunset of SeasonalsBy John HollOnce upon a time, beer led us through a cycle from winter warmers to spring ales to fruit beers before greeting us with Oktoberfest and, of course, pumpkin beers. Seasonal offerings kept beer moving. Times have changed.
Editors’ Picks: Strong Scottish AleThese four exemplary beers inspired by the Scottish ale tradition showcase malt complexity and spirited fermentation.
Style School: Strong Scottish AleBy Jeff AlworthOverlooked and misunderstood, the ale a French scientist once called “the strongest and best beer made in Great Britain” deserves a closer look.