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Podcast Episode 323: Vermont’s Wunderkammer Tells Mixed-Culture Stories Beyond the BarnyardBy Jamie BognerIn a former dairy creamery in northern Vermont, Wunderkammer creator (and former Hill Farmstead head brewer) Vasili Gletsos has developed a decidedly manual, hands-on process using locally foraged ingredients, a wood-fired copper kettle, and no glycol.
Cooking with Lager: Seared Salmon with Sweet Potato–Edamame Succotash and Sweet Corn PureeCrack a craft-brewed light lager and embrace some unconventional fall flavors in your kitchen via this fish dish with bacon-studded sweet-potato succotash and savory corn puree.
All Access Recipe: Not for Adults NA Cucumber GoseBy Joe StangeDeveloped by the team at the Barth Haas campus in Beijing, this refreshing (and convincing) nonalcoholic cucumber gose gets lactic acidification followed by fermentation with a special yeast for low-/no-alcohol beers.
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More Efficient Packaging to Keep Up with DemandWhen Chicago’s Noon Whistle started expanding its regional sales footprint, its team faced the challenge of brewing and canning at a larger scale. Today, they multipack their product four times faster thanks to choosing a reliable partner.
Make Your Best Belgian Dark Strong AleBy Josh Weikert“Smooth and dangerous” and great for winter sipping, these are some of the most enjoyable beers you’ll ever drink—and they can be surprisingly easy to make if you build a good recipe and adhere to some basic brewing practices.
Recipe: Annie’s Sandy Beaches Cold IPADespite it’s lean malt frame and body-lightening adjuncts, cold IPA is well within the reach of homebrewers who like to employ partial-mashes and extracts.
Cold IPA, Extracted: It’s a Cold Snap!Crack some grains and cook some rice if you want, but attacking cold IPA with the partial-mash method is simple. Let the pedants argue about whether it’s a style—we’re too busy brewing and drinking it.
It’s a Swiss Craft Beer Garden Party at Zurich’s Fork & BottleFrom our Love Handles files on the world’s top beer bars: In Zurich, Switzerland, the Fork & Bottle welcomes locals and travelers with brunches, barbecues, and plenty of Swiss and European craft beers.
Recipe: Urban Artifact TeakFrom fruit-focused Urban Artifact in Cincinnati, here’s a recipe for their “tropical American fruit tart” beer that we named one of our Best 20 Beers in 2022.
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CB&B’s Jamie Bogner To Deliver Keynote at ProBrew’s OktoberfestMark your calendars for this year’s ProBrew Oktoberfest event, scheduled for October 11 and 12, including an opening ceremony at Raised Grain Brewing in Waukesha, Wisconsin.
Podcast Episode 322: Nat West of Reverend Nat’s Cider Takes a Craft Brewer’s Approach to CiderBy Jamie BognerOver the past 12 years, Nat West has built a brand focused on flavor-forward cider made with a craft brewer’s mentality. Now, Reverend Nat’s is in its final act—winding down business operations—but not before leaving an indelible mark on the fabric of Pacific Northwest craft beverages.
Video Tip: Adjusting the Mash for Darker LagersFrom longer decoctions to key considerations when using dark malts in the mash, Bierstadt cofounder Bill Eye explains how their approach to darker lagers differs from that of paler ones—and also why they avoid dextrin malt.