Ryan Pachmayer
Ask the Pros: Brewing a Revered German Pils with RothausWith its loyal following in Germany and cult status elsewhere, what is it about Rothaus Tannenzäpfle that resonates with so many connoisseurs as well as casual lager drinkers? We went there to find out.
More on Köbes & KränzeWant to dive deeper into Kölsch? Here are some observations on the culture of the köbes, plus tips on building your own traditional-style serving tray.
Where Kölsch Night Is Every NightKölsch-style ale is an American craft mainstay, and reverent Kölsch service is now a trend with broad appeal. Before we all get carried away, Ryan Pachmayer goes to Köln to consider the subject more closely, from how it’s served to how it’s brewed—and why its future is uncertain.
Terpenes: Brewing with the Essence of HopsBrewers are in the early days of experimenting with liquid hop terpenes—incredibly potent isolates of aromatic compounds that can deliver a big boost to the IPA bouquet.