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Pick Six: Neil Fisher of WeldWerks' Inspirational Six Pack of Thick, Crisp, and Expressive BeersBy Jamie BognerThe cofounder and head brewer at WeldWerks does not fear the dark side. His chosen six-pack embraces big barrel-aged stouts alongside the crisp and the hoppy.
Podcast Episode 112: Tim Matthews of Canarchy and Oskar Blues Dives Deep on Malt and HopsBy Jamie BognerTim Matthews is hyper-focused on improving everything from product innovation to ingredient sourcing and grower/broker relationships. Here, he discusses the process of reinventing popular beers, and the impacts of various ingredients and processes.
Video Tip: Avoiding Off-Flavors in Kettle-SoursIn this clip from our full video course on kettle-souring, Resident Culture's Chris Tropeano talks about limiting oxygen exposure to avoid nasty off-flavors.
Best in Beer 2019 Readers' Choice: Wishlist BeersFor our annual Best in Beer survey, we asked you to tell us what beers you haven’t had (yet) but are tops on your list to seek out. Here's what you told us.
Recipe: 2nd Shift Technical EcstasyBy Steve CriderA true brewer's beer, this Czech-influenced lager from 2nd Shift in St. Louis is packed with Saaz hops flavor.
Best in Beer 2019 Readers' Choice: Favorite Ingredients & Beer StylesFor our annual Best in Beer survey, we asked thousands of you what brewing ingredients you prefer to use, and what types of beer you like to brew (and drink). Here's what you told us.
Recipe: pFriem Lemon Zest Farmhouse AleBy Josh PfriemA traditional-style farmhouse ale is infused with lemon zest, giving the beer a bright, fresh lemon flavor to balance the earthy, fruity base. A refreshing crusher for any season.
Podcast Episode 111: Peter Bouckaert on Brewing with Wood, Creativity, and New Belgium's Sale to KirinBy Jamie BognerStints at Rodenbach and New Belgium solidified Peter Bouckaert's love of wood and experimentation. Now focusing on small-scale experiments at Purpose, he’s doubling down on creative ingredients, processes, and beer design.
Video Tip: Managing Acidity in Lactic FermentationKnow your bugs and how fast they work, and keep an eye on that pH. In this clip from our full video course on kettle-souring, Resident Culture's Chris Tropeano talks about careful kettle-souring.
Editors' Picks: Farmhouse AlesMake it funky, or keep it rustic? From Saccharomyces fermentations to mixed-culture medleys, here are some of the finest retellings of that old story called "saison."
Best in Beer 2019: Your Favorite Cities & Beer BarsWhere to drink? We asked, and you told us. Here are our readers' top destinations for enjoying great beer.
Drink in a New LanguageWelcome to the world of Japanese craft beer.