byh8JkBYBygKaAmiUkW0S
Podcast Episode 453: Gert Christiaens of Oud Beersel Is Preserving Oude Gueuze Heritage by Building New Flavor BridgesBy Jamie BognerHistorical preservation is a funny thing—to save the past, often we need to connect it to the present and find new ways to make it relevant or interesting to modern audiences. That’s the core approach for Oud Beersel, where localized and familiar ingredients bring new drinkers into the world of lambic, oude gueuze, and oude kriek.
Cooking with Beer: Coffee Stout French Toast with Cinnamon WhipFor an indulgent breakfast or brunch—after a big night out, perhaps?—coffee stout contributes some depth to this simple French toast preparation. You’ll only need a half-cup for the dish, though. (The rest is for you.)
Five Best-in-Beer Brewers Pick Their Own Faves from 2025It was so much fun last year, let’s make it a new tradition: We asked five brewers from last year’s Best 20 to name their favorite new beer from the past year.
How the Description Test Can Help You Understand What People Taste in Your Beer | Video TipBy Lindsay BarrThere are many methods of sensory analysis that can be used in the brewery, but one of the most useful is the descripton test. DraughtLab cofounder Lindsay Barr explains how it works.
Recipe: Northbound Doppelbock... and EisbockFrom Northbound Smokehouse & Brewpub in Minneapolis, here’s a recipe for their Doppelbock that won gold at the 2024 World Beer Cup—and that beer also was the basis for their Eisbock, which won gold at the Great American Beer Festival in 2024 and 2025.
Subscriber
Make Your Best Amber Rye AleBy Josh WeikertBesides having a nice red-amber hue and tasting great—earthy, malty, and spicy-bitter—this recipe shows how alternative base grains can make a significant difference in flavor.
Podcast Episode 452: Counting Down Your Favorite Episodes of 2025By Jamie BognerAn end-of-the-year look at the most-downloaded episodes, with highlights, insights, and soundbites.
Recipe: Rudolph’s Reindeer Red Rye Amber AleBy Josh WeikertThis beer began as an attempt to brew something with a properly reddish hue for the holidays—but it serves just as well as an exploration of earthy rye and malty depth with a firm, spicy bitterness.
Subscriber
Cooking with Beer: Chocolate Milk Stout TorteBy Cooper BrunkLooking for something rich and impressive to bring to that holiday gathering? You can serve this stout-enriched torte simply—ideally, with fresh whipped cream—but you can you also use it as a base for mousses and ganaches.
Brewer’s Perspective: Eisbock It with NorthboundNorthbound Smokehouse & Brewpub founder and brewer Jamie Robinson shares tips on how to brew the kind of eisbock that can win a gold medal—as Northbound Eisbock has done two years in a row at the Great American Beer Festival.
Eis Is Nice! (Especially When You Do It on Purpose)By Josh WeikertWant to brew an eisbock? The first times you try fractional freezing on a bock or other beer, you simply can’t know exactly what you’re going to get—but there are ways to maximize your chances of success.
Joe Mohrfeld of Pinthouse Picks a Sixer Packed with Immediate Vectors of InfluenceBy Joe MohrfeldWhile there are plenty of classics that have influenced the brewing journey of Pinthouse Brewing cofounder, brewmaster, and hop savant Joe Mohrfeld, it’s the beers of his friends and peers that continue to shape his approach in an immediate and constant way—and those are the beers he’s packed into his chosen sixer.