Joe Stange
American IPA, RemasteredBy Joe StangeBefore there was hazy or even a defined West Coast style, there was an IPA that emerged as a brashly hopped counterpoint to British ale. It never went away—but it evolved. And today’s brewers are making it better than ever.
Special Ingredient: UbeBy Joe StangeIt’s sweet, it’s purple, it’s trendy, and many folks from the Philippines will be delighted when you make some beer with it.
Brewing with Wind MaltBy Joe StangePerhaps the oldest way of preparing grain for brewing, drying malt in the open air was traditional for lambics, white beers, and various rustic ales scattered around Europe, Africa, and beyond. Today, brewers and maltsters interested in history, terroir, and old-fashioned methods are taking their malt back out into the sun.
Special Ingredient: Tortilla ChipsBy Joe StangeDipping in to put the crispy in crispy bois, this is nacho usual adjunct. (Sorry, was that corny?)
San Francisco’s Toronado Endures as a Monument to Characterful BeerBy Joe StangeFrom our Love Handles files on the world’s best places to drink great beer: Steadily approaching four decades in operation, this influential bar continues to combine unpretentious atmosphere with a powerhouse selection of independently brewed beers.
Special Ingredient: KimchiBy Joe StangeIt can be a polarizing dish for those who didn’t grow up with it, but there are some affinities between certain styles of beer and this fermented Korean favorite. Can you brew with it? Of course you can.
Editors’ Picks: Fresh IngredientsBy Jamie BognerLooking for something fresh to give your beers an edge? Check out these new yeasts, hops, and flavor extracts.
Hanoi’s Standing Bar Has Lake Views, Tasty Snacks, and Lots of Local Craft BeerBy Joe StangeFrom our Love Handles files on the world’s great beer bars: In the characterful Trúc Bạch neighborhood of Vietnam’s capital, Standing Bar is an ideal spot to relax and get a taste of the country’s independent brewing scene.
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.)
Pair Holiday Cookies with Beer. Try Not to Hurt Yourself.By Joe StangeFestivities are winding down, but there’s a surplus of cookies winking at the motley collection of beers in your fridge. Our best advice: Look for comparable intensities of flavor (difficult), and don’t overdo it (impossible). Specific recommendations follow.
Recipe: 19th Century Danish Old BeerBased on authentic gammeltøl recipes from the 1800s, here’s a recipe for the strong, smoky Danish farmhouse ale—including some suggestions for traditional twists worth trying.
Critic’s List: Joe Stange’s Best in 2023By Joe StangeOur managing editor—with his finger on the craft beer pulse from his outpost in Bangkok—selects top-of-mind picks and thoughts fresh off the past year in beer.