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Video Course: Building Big Barrel-Aged Barleywines with New ImageFrom selecting malts with intention to deploying Madeira-inspired macro-oxidation, finishing on different woods, and blending to taste, New Image founder Brandon Capps outlines a technical approach to crafting characterful barrel-aged barleywines.
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Podcast Episode 348: Keys to Successful Beer Fermentation with White Labs, Russian River, and BeachwoodBy Jamie BognerUnlock the secrets of successful fermentation through new and simplified approaches to yeast nutrition, enzymes, and more, with techniques outlined by Chris White, founder of White Labs, Garrison Fratoni, head brewer for Russian River, and Julian Shrago, brewmaster for Beachwood.
Recipe: South African UmqombothiBy Lucy CorneThis traditional, spontaneously fermented sorghum beer is like nothing else you’ve ever tasted—thick, tangy, rustic, and meant for drinking within a few days.
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Make Your Best Rye IPABy Josh WeikertThis rye riff on the classic American IPA is plenty hop-forward but with a more substantial grist than most. Rye’s an excellent ingredient that pairs beautifully with bright, clean hop flavors.
Recipe: Goat’s Beard Rye IPABy Josh WeikertTrial and error led to a winning combo of grist and hop bill in this recipe, and the result is a fun and interesting rye rewind on the ubiquitous IPA.
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Podcast Episode 347: Preston Theony of Wren House Embraces Change as a Constant and Flavor Over StyleBy Jamie BognerWhether it’s flipping a session-strength porter between ale and lager fermentation, or moving hops from the whirlpool to the dry hop in hazy IPAs, there’s not much that the head brewer for Phoenix’s Wren House won’t change. Just don’t ask him to alter more than one variable at a time—and don’t mess with his chocolate rye!
Put Your Pallet in a ParkaStandard cold chain shipping has its flaws. Learn how Pallet Parka saves breweries up to 50 percent on cold chain shipping costs as a sustainable packaging solution.
Video Tip: The Challenges and Quirks of Brewing Smoky StjørdalsølJan Chodkowski, co-owner and head brewer at Denver’s Our Mutual Friend, describes the rustic malting process and brewing considerations behind strong, intensely smoky Stjørdalsøl—a Norwegian farmhouse style that they brew once per year.
Pour, Sip, Connect!It’s time to tap into the American Homebrewers Association!
Evaluating Beer: Blind Spots and SuperpowersBy Randy MosherWe know that we can get better at smelling and tasting beer, but how does it work? From Tasting Beer author and sensory guru Randy Mosher, here are some insights to help us identify and better understand our own strengths and weaknesses.
Cooking with Märzen: Smoked Trout–Salad SandwichHere's a sandwich fit for sturdy trestle tables and seasonal festivals, featuring a smoked-trout salad that gets a splash of märzen or festbier. Guten appetit!
Recipe: 12 West Radial SpinesFrom 12 West Brewing in Gilbert, Arizona, here’s a recipe for their Citra-Mosaic lager that scored a 98 with our blind-review panel and went on to become one of our Best 20 Beers in 2023.
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