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Lagers in All but NameBy Sam TierneyThe popularity of cold IPA has blown the cover off a quiet yet long-running practice in commercial brewing: using lager yeast to make beer sold as ale. Sam Tierney, brewing manager at the Firestone Walker Propagator brewery in Los Angeles, offers some perspective.
Vancouver’s Influential Alibi Room PerseveresBy Jan ZeschkyFrom our Love Handles files on beer bars we love: This long-running nerve center of British Columbian craft remains a house of hospitality dedicated to lesser-known breweries.
Podcast Episode 289: Schramm’s Mead is Making Quality its LegacyBy Jamie BognerBy adopting a dogmatic and precise approach to quality—from evaluating honey quality through bottling without stabilizers or preservatives—Schramm’s Mead is setting standards and exploring what’s possible at the forefront of honey and fruit fermentations.
Editors’ Picks: Lambic on Film, Beer on the PageBy Jamie BognerFrom a beautifully shot lambic documentary to an exploration of alcohol’s role in human evolution, here are a few suggestions for your screen and your shelf.
Recipe: Wisby Ölverk Dundar GotlandsdrickaBy Wisby ÖlverkFrom Wisby Ölverk in Visby, Gotland, Sweden, here’s a small brewery’s take on the island’s traditional farmhouse ale.
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Video Tip: The Benefits of Adding Hops to the MashBy Scott JanishScott Janish, cofounder of Sapwood Cellars and author of The New IPA, explains how mash-hopping—especially before fermenting with yeasts that are engineered to unlock bound thiols—can add a significant aroma boost to your IPAs.
Brewing Gotlandsdricke with Gotland’s Wisby ÖlverkBy Wisby ÖlverkThe owners and brewers of a small craft brewery in Visby, on the Swedish island home of gotlandsdricke, share their view on brewing their local farmhouse style—and why they do it the way they do.
Gotlandsdricke: Sweden’s Elusive Smoked AleReal gotlandsdricke is little-known for the same reason it has survived: It’s from an isolated and pastoral island in the Baltic. Lars Marius Garshol sheds some light on this smoky, juniper-infused, hard-to-get farmhouse ale.
Podcast Episode 288: BKS Softens the Edges of Hazy IPA by Pushing Beyond Common PracticeBy Jamie BognerMary and Brian Rooney of Kansas City's BKS Artisan Ales discuss their approach to experimentation and iteration with soft and fluffy (but well-attenuated) hazy IPA.
Homebrewing 101: The Gear You’ll Need to Get StartedFrom our Illustrated Guide to Homebrewing, here’s a rundown of the basic equipment you’ll want to have on hand.
Recipe: Sapwood Cellars NeologismThis highly complex yet super-drinkable, dry-hopped, mixed-culture, gin barrel–aged golden ale combines the expertise of the two authors and cofounders at Sapwood Cellars—and it went on to become one of our Best 20 Beers in 2022.
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Infographic: Brewery Density, State By StateHere, we plot state populations against the number of breweries in each state, to get insight into which have the most and fewest breweries per capita.