Drew Beechum

Equally fit for a long winter or backyard barbecues, this recipe balances mellow cherrywood-smoked malt with a robust porter foundation.

• Beer Recipe
• Porter
• Smoked Beer

The primal pleasure of smoke can add comforting depth to our stouts, porters, and other dark beers. Drew Beechum is here with the fireside story and practical tips.

• Smoke
• Smoked Beer
• Smoked Porter

Brewing a great higher-gravity IPA demands more from you than simply going bigger. The ingredients and their tendencies are all against you doing this and making it drinkable—but it can be done. Here’s your battle plan, based on advice from the pros.

• Triple IPA
• IPA
• Hopwine

An American beer scene still dominated by IPA is enjoying a renaissance of small-scale lager brewing—the ground is fertile for combining the best of both. We don’t care what you call it—IPL, cold IPA, hoppy pilsner, whatever—as long as we get to drink it.

• Lager
• IPL
• Cold IPA

One of the world’s most interesting fermented drinks is well within the homebrewing wheelhouse. Drew Beechum breaks it down, from SCOBY-hunting to flavors and alcohol-boosting. Have you checked your chakras lately?

• Kombucha
• Hard Kombucha
• Fermentation

It began as a striking reaction to industrial beer before fading into near-obscurity. Drew Beechum tells the tale of brown ale and makes the case for brewing up a big, malty hug.

• Brown Ale

Do future-you a favor: Take the time to organize your brewing zone.

• Get Organized

This is an ideal recipe for trying out the cold-and-short method of dry hopping—in this iteration, with fruity Michigan-grown Chinook, but you can sub in whatever hops you want to test.

• Beer Recipe
• IPA

Many of us these days seem to dry hop like that old joke about voting—early and often. Drew Beechum makes the counterintuitive case for the “cold-and-short” method.

• Dry Hop
• IPA
• Homebrewing Tips

Beer brings people together—but over the past year, many people couldn’t get together at all. How does a homebrew club “club” when the clubhouse is closed? Drew Beechum has a few solutions that could remain useful even after the pandemic.

• Brew Club
• Homebrewing
• Club

Here is Drew Beechum’s homebrewed take the legacy of the American stout—largely kept alive these days by our old-guard craft breweries.

• Beer Recipe
• Stout

American stout’s unlikely combination of roasted malt and American hops launched a movement and converted many a drinker. So, where the heck did it go? Drew Beechum isolates its elements and makes a plea.

• American Stout
• Stout
• Hops