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Video Tip: Hopping a Great Cold IPABy Kevin DaveyKevin Davey of Heater Allen and Gold Dot Beer—and the progenitor of cold IPA—expounds his views on how best to hop the style, from bittering to dry hops.
Taproom Sales Beyond the Taproom“Hey, let’s stop by ____ and grab some beers to-go.”
Why Award-Winning Craft-Beverage Producers Are Going with DeutscheCustomization, automation, and quality, in addition to expanded offerings, are drawing brewers, distillers, and more to Deutsche Beverage + Process.
Seeking the Cold Truth on Lagering TimesThe lager-brewing tradition is full of received wisdom and rules of thumb about how long it’s supposed to take to condition a beer. In reality, however, there’s no magic formula.
Even in Picturesque Bruges, De Garre Can Transport YouBy Don TseFrom our Love Handles files on the world’s great beer bars: Famous among beer lovers and centrally located—yet oddly tricky to find—the De Garre pub in Bruges, Belgium, oozes atmosphere and class.
Recipe: Hitzewelle DunkelweizenBy Josh WeikertGreat to brew or drink at any time of year, the too-often-overlooked Bavarian-style dark wheat beer offers crowd-pleasing flavors and looks impressive in the glass.
Podcast Episode 339: Ashleigh Carter, Jeff Bagby, and Ryan Brooks Dissect Mexican Lager and MoreBy Jamie BognerRecorded late one evening in front of a live audience at Cerveza Fauna in Mexicali, Mexico, this panel of three respected U.S. lager brewers dives into their own do’s and don’ts, approaches to ingredients, brewing with corn, the secrets of dark lager brewing ... and more.
Special Ingredient: TomatoBy Joe StangeTaking the idea of a bloody beer to new heights, some Eastern European brewers have embraced a gose-based style thickened with tomato, chiles, garlic, smoke, and more. (Just add hangover.)
Video Tip: American Two-Row and Adjuncts Are Made for Each OtherBy Kevin DaveyKevin Davey, co-owner of Heater Allen Brewing and Gold Dot Beer, explains why domestic two-row is the base malt of choice for cold IPA, combining with adjuncts such as rice or corn for lighter body and longer shelf life.
Recipe: Allagash WhiteOriginally inspired by the white beers of Pierre Celis, Allagash White has risen to become a widely recognized pillar of American craft as well as one of the most awarded beers in the genre—with a combined 14 Great American Beer Festival and World Beer Cup medals over the years.
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The Soul of WitBy Jeff AlworthOne of Belgium’s most broadly appealing styles is a reincarnation and a reinvention, inspired by a tradition that disappeared more than 60 years ago. Today it’s enjoyed around the world and ubiquitous in its home country—and in Maine.
Podcast Episode 338: Anthony Tallman of Burgeon Packs Big Flavor into Lean West Coast Pale Ales, IPAs, and PilsBy Jamie BognerSo far, Anthony Tallman’s quest to brew the perfect hop-forward session beer has borne two GABF silver medals for Carlsbad Crush. But this San Diego brewer isn’t done experimenting with techniques, ingredients, or timing, as he continues to squeeze big hop flavors into Burgeon’s lean, drinkable beers.