VkUcwSQAANIHaLzu
Recipe: Marble Manchester BitterBy Joe InceFrom Marble Beers in Manchester, England, here’s what head of production Joe Ince describes as “a lighter, hoppier bitter, northern in style.”
Subscriber
Recipe: Tim Sciascia’s NA West Coast IPABy Tim SciasciaBrewing a tasty nonalcoholic beer is dramatically different from brewing one of normal strength—but this recipe provides a great jumping-off point for making something pleasurably hoppy but without the alcohol.
Recipe: Tim Sciascia’s NA Light “Lager”By Tim SciasciaDrinkers who are familiar with American light lager will be impressed by this crisp nonalcoholic version. Even more amazing, nonalcoholic beer production’s shortened fermentation can move this “lager” from grain to glass in as little as one week.
Nonalcoholic Brewing Best PracticesFormer Kona and Cellarmaker brewmasters have created the following guide to give you an advantage in a booming NA market.
Cask Bitter, Refreshed for the 21st CenturyBy Jeff AlworthToday’s British brewers are melding traditional cask bitter with brighter, modern hopping for a crushable alchemy greater than the sum of its parts. Will the rest of us ever catch on?
We’ll See You at Ansari’s in Minnesota for Shish Kabobs, Belly Dancing, and Great BeerFrom our Love Handles files on the world’s great beer bars: Just south of the Twin Cities, Ansari’s offers some of the country’s finest craft beers with Mediterranean food, pull-tabs, hookahs, and other diversions.
Podcast Episode 395: For Marcin Chmielarz, Baltic Porter Day Is Every DayBy Jamie BognerThe expert, brewer, and publican who helped to elevate Poland’s true national beer style—porter—dives into the style and its modern evolution from a local perspective, also telling the story behind the special day he conceived nearly a decade ago.
Editors’ Picks: Easy-Brew Gadgetry, RevisitedHave those countertop, push-button homebrew machines gotten any better over the years? Let’s find out.
Dialing in the Bitterness of West Coast IPA | Video TipBy Evan PriceEvan Price, cofounder and head brewer of Green Cheek in Orange, California, details how pH, water chemistry, hop varieties, and grain choices are all among the knobs you can turn to shape your ideal perception of bitterness in West Coast–style, hop-forward beers.
Recipe: Thai-Style Homemade SatoBased on input from Nattachai “Ob” Ungsriwong of the Devanom Brewing Company in Nonthaburi, Thailand, here’s a recipe for making your own sato—inspired by traditional methods, but with a few optional twists.
Sato: Thailand’s Enigmatic Sticky-Rice BeerBy Joe StangeAmid craft beer’s rise in Thailand, brewers there are taking a fresh look at what their uncles and grandmas concocted—a folk drink fermented from sticky rice, wild yeast, molds, and a seemingly random mix of botanicals. (They’re also figuring out how to make it better.)
What Happens at the Silver Stamp Stays at the Silver StampBy Jamie BognerFrom our Love Handles files on the world’s great beer bars: The Silver Stamp in Las Vegas pours an incredible selection of beers in a comfy, divey atmosphere.