Joe Stange
Anatomy of a Colonial-Era Pumpkin AleBy Joe StangePopular legend holds that colonists brewed ales with pumpkins, even if the evidence is scanty. But if they did, what would they have been like? Frank Clark, food historian and brewer at Colonial Williamsburg, walks us through his highly educated guess.
Hop Harvest HootenanniesBy Joe StangeAnywhere they pick lots of hops, they also throw a shindig. Plan your travel schedule accordingly. Don't worry: They'll have beer.
Meet Belgium’s New Lambic BrewersBy Joe StangeReal lambic takes time. It laughs at hasty plans. Until recently there were only eight lambic brewers in the Senne Valley. Discover the two newest brewers taking on a very old tradition.
Exploring the Most Brewery-Rich Region in the WorldBy Joe StangeDecoction mashing and patient lagering remain the norm across Upper Franconia, as they do in nearby Czechia—the two places in the world most famed for their attractive, flavorful lagers. Our correspondent takes a deep dive into the region.
Belgian Beer: You’re Probably Doing It WrongBy Joe StangeJoe Stange offers 5 tips for (correctly) making Belgian-style beer.
The Ales of Apostates: When Abbey Beers Get WeirdBy Joe StangeIs nothing sacred? Certainly abbey beers aren’t. Not even in Belgium.
Practical Parti-Gyle BrewingBy Joe StangeParti-gyle brewing (brewing multiple worts from a single mash) is still vital for brewers such as London’s Fuller’s Brewery. Homebrewer and writer Joe Stange paid them a visit to learn how homebrewers can add it to their arsenal.
No-Math Parti-Gyle Old Ale, IPA, and ESB RecipeBy Joe StangeFrom simplest recipe to myriad outcomes, flexible parti-gyle style.
