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Pick Six: Kelsey McNair’s IPA Time MachineBy Jamie BognerNorth Park founder Kelsey McNair has become one of the country’s most influential brewers, thanks to his process-oriented approach to saturating beer with hop flavors. Here, he goes back in time to reach for six IPAs that still inform how he brews them today.
Recipe: Homemade Kvass 1913Adapted from a book of Ukrainian folk recipes, here’s one for a traditional homemade kvass made from rye bread, sugar, some raisins, and a slice of lemon.
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Kvass: The True Liquid BreadTechnically, kvass isn’t beer—but it’s delicious, fermented, easy to make, and a long-standing tradition in Eastern Europe.
Recipe: Afro Caribbean Space Llama Hazy Double IPABy Greg CaseyBrewed with American hops and swagger but hailing from Cape Town, here’s a recipe for the lush hazy IPA that won Best Beer in Africa at the 2021 African Beer Cup.
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Podcast Episode 379: Cinderlands Builds Full Dynamic Range into Fruit Beer and IPA by Thinking Beyond Purée and PelletsBy Jamie BognerThis Pittsburgh brewery’s initial journeys into fruit had lanes both classic and modern, with mixed-culture foeder creations as well as juicier, acid-forward American fruit beers. Now, however—as the team deepens its repertoire in food and flavor science—Cinderlands is remixing the program with fruited riffs on their most popular and sessionable styles.
Recipe: Enegren The Lightest One HellesThis German-style helles is a year-round beer for the lager specialists at Enegren Brewing in Moorpark, California, and a favorite of cofounder and head brewer Chris Enegren and his team.
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Infusing and Fine-Tuning Award-Winning Coffee Beers | Video TipCoffee is an ingredient, not an additive—that's the view of Julian Shrago, co-owner and brewmaster at Beachwood Brewing in Los Angeles. In this clip from his video course, he lays out their methods for infusion, recirculation, and selecting the right level of roast for a great coffee beer.
A New Era for Brewery FinancingCrowdfunding offers not just capital on favorable terms but also a way to turn patrons into passionate investors and brand ambassadors.
Ask the Pros: Brewing The Lightest (and Most Drinkable) One with EnegrenAt Enegren in Moorpark, California, the team’s favorite beer is the (Lightest) one they keep working to perfect—and if you don’t want to order a second liter, they’ve done something wrong.
Recipe: Pora Roku GrodziskieBy Josh WeikertOak-smoked wheat malt drives the character of this Polish-style quaffer, which—when brewed well—is as refreshing on a warm day as it is appropriate next to an autumn bonfire.
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Podcast Episode 378: Mark Hunger and Steven Pauwels of Great Lakes Brew Distinctive Craft Lager, Under PressureBy Jamie BognerThe brewmaster and the co-CEO of this Midwestern stalwart respect their brewery’s three and a half decades of tradition—but they also test assumptions while tackling new beers that reflect today’s trends.
Unlocking New Possibilities: Diversifying Your Taproom with ABS CommercialLearn how a pilot system can help you diversify your taproom offerings and keep your taproom fresh and engaging.