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Book Review: Barrel-Aged Stout and Selling Out by Josh NoelBy John HollReporter Josh Noel masterfully tackles the complicated and important story of Goose Island in his new book "Barrel-Aged Stout and Selling Out." Every fan of craft beer should purchase and immediately read this book, says our senior editor John Holl.
Full Video: Brewing Mixed Culture Brett Beer with Wiley RootsFrom the foundation of recipe development to sampling your beer, Wiley Roots Cofounder Kyle Carbaugh discusses the considerations in selecting your grain bill, hops, yeast, bacteria, fermentation duration and temperature, adjuncting, and a lot more.
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Brewery Density by StateBy Jamie BognerThe United States is a large, diverse place, and looking at the number of breweries at the national level alone doesn't tell the whole story.
Blackstrap Foreign Extra Stout RecipeBy Josh WeikertForeign Extra Stout isn’t a complicated style. However, it is a distinct style, and missing the mark on any one of several flavor characteristics will unavoidably drag it out of its home in category 16D and into one of the other stout styles.
Video: Creating Natural Haze in New England–Style IPAsSteven McConnell offers tips on adding adjuncts to the recipe for your New England–Style IPA.
Editor's Note: Finding Beer's Flow StateBy Jamie BognerWhen I’m drinking in a contemplative way and considering the beer at hand, flow is the first thing I look for.
Make Your Best White IPABy Josh WeikertWhite IPA should not be confused with Belgian IPA. It's what you get when you combine the flavor profile of a Belgian Witbier with a lot of highly-complementary new age hops.
A Small Brewing System for Nimble BeersThanks to tremendous growth, Firestone Walker is now accustomed to making large-scale batches. For its new Venice Beach, California, location, the brewery went small to foster creativity and collaboration.
Podcast Episode #34: Yazoo's Brandon Jones: When Is Wild Beer Not Truly Wild?By John HollBrandon Jones, the brewer and blender of Yazoo Brewing Co. and the man behind Embrace The Funk has some thoughts. He sits down this week with senior editor John Holl and talks about the new Sour And Wild Ale Guild.
Five on Five: PorterBy John HollBe it smoked, roasty, imperial, or traditional, there are plenty of great porters to be found on tap and on shelves. We asked five brewers and industry pros from around the country recommend their favorites.
Video Tip: Brewing Coffee Beers: Adding Coffee to BeerKarl Weiss offers tips on choosing a method and timing for adding coffee to beer.
Beercation: Drinking Beer in the Big AppleBy Cat WolinskiA destination on every traveler’s bucket list, Manhattan is often overlooked as a top destination for beer. But ask Manhattan bar owners, and they’ll tell a different story.