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Make Your Best Light American LagerBy Josh WeikertSome people look at the style description of American lagers with their “strong flavors are a fault” language and simply decide not to make them. You should, though. Despite their limited range of flavor, these are still great beers!
IPA-Poached Shrimp with Curried Mayo SauceShrimp poached in IPA get an extra kick from curried mayonnaise.
The Classic Saison RecipeBy Josh WeikertWith one base recipe, you can create many distinct saisons just by manipulating the hopping. Here we’ve used Fuggle and Styrian Goldings to create a saison with a gentle floral, earthy, and spicy hops flavor and aroma.
Editor’s Note, Craft Beer & Brewing Magazine® October/November 2017By Jamie BognerA fond farewell to our retiring managing editor and a hearty welcome to our new senior editor!
Traditional Hefeweizen: Worth the Trouble?A 3-hour mash? Three hours to lauter? A yeast that creates phenolic off-flavors? What were they thinking?
Grilled Pepper with Beer‑Poached Eggs RecipeServe these grilled pepper halves and Kölsch-poached eggs with campfire-grilled toast or biscuits and gravy..
Craft Brewers Bring Roggenbier BackBy Emily HuttoMany consider Roggenbier to be a lost art of a beer style. It has a grainy, spicy flavor that balances rich malt flavors with crisp hop character at its finish. That balance makes for a perfect food beer.
Many Ways to Love Your LauterBy Taylor CaronFly sparge, batch sparge, no sparge, BIAB—we tested 4 sparging methods to help you decide which is best for you and your brew system.
Putting the Can in American Craft BeerAs Peter Love’s Cask Global Canning Solutions approaches its thirty-year milestone in the beer business, Love gives us his take on the current canning revolution that he’s advocated since his company’s move to produce canning lines in 1999.
Lauter Then Wort Saison RecipeBy Taylor CaronHere’s a simple saison. The Mandarina hops give a bright herbal citrus nose on top of the farmhousey Ardennes yeast, which gets more spicy the warmer you ferment, but feel free to substitute your favorite fruity hops.
Brewing the Perfect Pumpkin AleMore than a decade ago, Mark Pasquinelli embarked on a quest to brew the perfect pumpkin ale. Here, he shares his techniques for brewing a fall favorite brimming with malty comfort, rich pumpkin flavor, and an assertive spice profile.
We Recommend: Great Beer Bars in Los Angeles, Washington, D.C., and BrooklynThe “Love Handles” department in Craft Beer & Brewing Magazine® is devoted to great beer bars. Here are the three beer bars that we explored in Issue 20 (August/September 2017).