Ryan Pachmayer
Ask the Pros: Brewing the Classic Saison with Blackberry FarmThe team at Peaceful Side in Maryville, Tennessee, shares the process behind the Blackberry Farm Classic Saison—including how they work with a notorious finicky yeast strain.
Ask the Pros: Bottle Logic Shares Fundamental Observations on Brewing Barrel-Aged StoutMusing on the “Florida effect” and chocolate-chip cookie-dough as the compass North, the team at Bottle Logic in Anaheim, California, shares the thinking and process behind their coveted barrel-aged stout, Fundamental Observation.
Brewing an Annual Comfort: Celebration Fresh Hop IPANot every beer needs to chase the latest trends and tech—consider Sierra Nevada’s Celebration IPA, the fresh-hopped seasonal that remains reassuringly old-school. here, chief brewer Brian Grossman explains how the team works to keep its profile consistent in the face of changing tastes and changing hops.
Ask the Pros: Brewing The Lightest (and Most Drinkable) One with EnegrenAt Enegren in Moorpark, California, the team’s favorite beer is the (Lightest) one they keep working to perfect—and if you don’t want to order a second liter, they’ve done something wrong.
Ask the Pros: Brewing Gold-Medal Hefeweizen with Fat Head’sFat Head’s Brewery in Middleburg Heights, Ohio, has won more than its share of medals over the years. One of its most decorated beers is Goggle Fogger, the Bavarian-inspired hefeweizen that’s won three major gold medals in the past four years. Here’s how its pieces fit together.
Ask the Pros: Brewing a Hop-Forward Saison with a “Touch of Brett,” the Alesong WayNo beer from Alesong Brewing & Blending in Eugene, Oregon, has won more accolades than Touch of Brett, even though the saison is constantly evolving. Here’s how they put it together.
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.