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Kyoto’s Bungalow Fuses Local Craft with Izakaya in Japan’s Cultural CapitalBy Joe StangeFrom our Love Handles files on the world’s great beer bars: In Kyoto, the atmospheric Bungalow eschews burgers and wings while catering to local tastes and pouring fresh beers from smaller Japanese independents.
Recipe: pFriem Mexican LagerBy Josh PfriemFrom Josh Pfriem, cofounder and brewmaster at pFriem Family Brewers in Hood River, Oregon, here’s a homebrew-scale recipe for their clean, crushable, and softly floral Mexican-inspired lager.
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Lager Brewers, the World Is Your AdjunctBy Josh WeikertCraft brewers have gone from shunning adjuncts to embracing them with alacrity amid our ongoing love affair with lager. Here, we put the American and international lager traditions into context—and then we ponder which adjuncts might be the next to conquer the world.
IPA Today: Five Top Picks from the ProsIt’s the predominant style in American craft, and there are many great examples—it takes an exceptional one to impress fellow professional brewers. Here are five of their picks.
Podcast Episode 384: Eric Tennant of Benchtop Brewing Smooths the Edges of Foeder Lager and Barrel-Aged BarleywineBy Jamie BognerWith a name like Benchtop, you’d expect experimentation backed by quantitative evaluation, and that’s exactly how founder Eric Tennant approaches brewing passion projects such as foeder lager and barrel-aged barleywine.
Recipe: Fat Head’s Head Hunter IPABy Matt ColeThis bright and bitter American IPA—still with a light touch of caramel malt—won gold medals at the 2023 World Beer Cup and Great American Beer Festival, then went on to become one of our Best 20 Beers in 2023.
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Running Hot & Cold: How Temperature Affects Beer More than We RealizeBy Randy MosherFrom the weather at the farms that grow the ingredients to every aspect of brewing and on to the climate in which we enjoy it, temperature affects beer profoundly. So, whether you’re gulping an ice-cold one in the desert or sipping a snifter by the fireside, let’s ponder beer’s ethereal, delicate nature—whatever the season.
Building a Leaner, Meaner, More Cost-Effective IPABy Kate BernotBrewers share strategies for reducing costs on craft beer’s most competitive style.
Reigniting Consumer Interest with Catchy New Hop FlavorsBeer sales are down, but not out. Recent history indicates that reigniting consumer interest in craft beer usually involves catchy new hop flavors and beer styles that deliver them to a range of palates.
Make Your Best GrodziskieBy Josh WeikertA great one to enjoy by the autumn bonfire, this is a style that any smoked-beer enthusiast should know how to make—and it can be nearly as easy to brew as it is to drink.
Recipe: 2nd Shift Art of NeurosisBy Steve CriderBilled as a “hop sandwich” by the St. Louis brewery, 2nd Shift’s Art of Neurosis is an evolving American IPA that features loads of Columbus and Simcoe with just a kiss of caramel malt.
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Podcast Episode 383: Alex Lawes of Whiplash and Grzegorz Ziemian of Stu Mostów Are Recreating Historical Styles While Pushing Craft Beer Forward in Ireland and PolandBy Jamie BognerFrom interviews recorded at 3 Sons Lumberjack Day in Dania Beach, Florida, these two brewers from different corners of Europe cover a range of topics, from using a mash press filter for imperial stouts to riffing on grodziskie with mixed cultures and fruit.