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Recipe: Randy’s Barleywine Time MachineBy Randy MosherWith the English tradition of stock ales and barleywines firmly in mind, here’s an original recipe from Randy Mosher. Note the options for oak-aging and Brett—but however you brew it, this is one to lay down for months or years.
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Podcast Episode 297: Pivovar Proud Brewmaster Lenka Straková Has a Place to Play in PlzeňBy Jamie BognerIn Pilsner Urquell’s experimental brewery, Lenka Straková is coloring outside the lines of modern craft styles and traditional Czech brewing.
The Zen of Fermentation: Try Not to Think About ItFrom our Illustrated Guide to Homebrewing, here’s an introduction to fermentation—and an explanation for why you might want to leave it alone for a while.
Use TNS Hop Oils to Get MoreTNS Hop Oils are here to change your brewing game. This revolution in hop usage can improve beer quality, yield, profitability, and the morale of your cellar crew. Make better beer and get more from each turn with less work.
Video Course: The Mad Fermentationist’s Practical Guide to Brewing with FruitSapwood Cellars cofounder, brewer, and ”Mad Fermentationist” Michael Tonsmeire shares his expertise in all things fruit—sourcing, selecting, processing, blending, brewing, barrel-aging, and more.
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This Is Not Your Ordinary Beer TourThe guys whose travel obsession led to an importing revolution are back on the road—and you’re invited.
Flavor Fever: Barleywine of the Old StyleBy Randy MosherBrewing up something big and ponderous, and looking for inspiration? The British barleywine tradition offers more quirks than you might think, including more funk, more hops, and more time.
Cooking with Gose: Fruit Salad with Goat CheeseA splash of traditional Leipziger-style gose adds a bright yet earthy quality to this simple preparation for a refreshing, sweet-and-salty fruit salad. Why put the fruit in the beer when you can put the beer in the fruit?
Podcast Episode 296: Pilsner Urquell’s Václav Berka Tells the Story of Pilsner and Preaches Excellence in Lager BrewingBy Jamie BognerIn the first of several episodes recorded in Czechia, retired Pilsner Urquell brewmaster Václav Berka relates the history of the brewery—and therefore of pilsner itself—and shares his love of all the details that go into producing a highly drinkable beer.
Infographic: An Open and Shut CaseBy Jamie BognerThe data suggest that while brewery closings have stayed fairly steady as a percentage of overall operating breweries, the rate of new openings in recent years has been declining at a relatively consistent pace.
The Purple Snake: A Hose Designed with Beer In MindThe Purple Snake’s unique design is the product of conversations with some of the world’s best brewers about the issues they’ve encountered with their transfer tools. Here’s what we learned—and what we did about it.
No Rests For The Wicked: Wheatwine, Be MineExtract brewers can embrace this indulgent wheat show smacking of fresh bread and jammy fruit, while letting the all-grain brewers enjoy their gummy stuck mashes.