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Podcast Episode 342: Hazy IPA Now! With Fidens, North Park, Green Cheek, and Russian RiverBy Jamie BognerThe West Coast IPA gang is back with a pal from the East Coast—and while IPA is still the focus, this time it’s hazy and soft rather than lean, clear, and bitter. Evan Price of Green Cheek, Steve Parker of Fidens, Kelsey McNair of North Park, and special guest host Vinnie Cilurzo of Russian River dive into the creative and technical mechanics of juicy, hazy, New England–style IPA.
Craft-Brewing CertificateCraft better beer with a hands-on certificate created and taught by brewing industry leaders.
Video Tip: Rice or Corn? Brewing with Adjuncts for Cold IPABy Kevin DaveyBody-lightening adjuncts are a key component of cold IPA. Here, Kevin Davey of Heater Allen and Gold Dot Beer gets into the details of mashing and brewing with different forms of rice and corn, as well as the pros and cons of each ingredient.
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Podcast Episode 341: Spotlight on New IPA Malt from Gambrinus and BSGBy Jamie BognerGambrinus and BSG are launching a new malt for IPA makers that promises all the flavor you need with the lightest color possible. In this month’s spotlight, Ashton Lewis of BSG, Ken Smith of Gambrinus, and Blake Masoner of Craft Coast join the podcast to discuss what it is and how to use it effectively.
Malt Liquor: American Nostalgia, ExtractedSince adjunct lagers are cool again, it may be time to give American malt liquor a fresh look. Lean and strong, this adjunct-laden product of the post-Prohibition era has the power to evoke simpler times.
Make Your Best Dry Irish StoutBy Josh WeikertThis one is fast and easy—great for new brewers looking to practice and build their confidence—yet it also offers great depth of flavor and a striking appearance. Surprisingly light and refreshing, the dry stout works well in any season—or, brew it soon to have it ready for St. Pat’s.
Podcast Episode 340: Jason Thompson of Calusa Is Brewing Hazy IPAs That GlowBy Jamie BognerWhen this San Diego transplant traded California’s West Coast for Florida’s, he also traded lean, dry IPAs for the full, fruit-forward expression of the New England style. And by focusing on the lightest possible color, controlled mashouts, and refined yeast management, he’s putting this Sarasota brewery on the map.
Brewers’s Perspective: Pale Ale 3.0, A Little Something ExtraThe style that helped launch the craft movement has been on the back burner—but the next evolution of American pale ale is underway. Here, brewers Matt Brynildson and Sam Tierney review Firestone Walker’s pale ale journey—and reveal its next destination.
Video Tip: Hopping a Great Cold IPABy Kevin DaveyKevin Davey of Heater Allen and Gold Dot Beer—and the progenitor of cold IPA—expounds his views on how best to hop the style, from bittering to dry hops.
Taproom Sales Beyond the Taproom“Hey, let’s stop by ____ and grab some beers to-go.”
Why Award-Winning Craft-Beverage Producers Are Going with DeutscheCustomization, automation, and quality, in addition to expanded offerings, are drawing brewers, distillers, and more to Deutsche Beverage + Process.
Seeking the Cold Truth on Lagering TimesThe lager-brewing tradition is full of received wisdom and rules of thumb about how long it’s supposed to take to condition a beer. In reality, however, there’s no magic formula.