6 articles in this category
In this extended bonus clip from his video course, Urban Artifact cofounder and COO Bret Kollman Baker explains how to dial in acidity, sweetness, and a carefully managed fermentation for a fruit beer that excels.
The world can thank beer for a greater understanding of acids, how they behave, and how best to measure them—and this knowledge continues to be of great asset to brewers today.
By taking a step back to think more deeply about why we love fruit—and why some fruit beers really shine—we can better plan a truly great one. Randy Mosher peels back the layers and gets to the core of it.
Brewers who want to build an enjoyable level of acidity into a beer have a growing number of options. Gordon Schuck, who cofounded Funkwerks as well as Jessup Farm Barrel House in Colorado, digs into those techniques and explains the pros and cons.
Long dismissed as gimmicky and relegated to a bit part, fruit beer has never gotten the respect it deserves. Yet the craft of brewing with fruit is poised to enter a golden age, with a bag full of tricks and seeds planted to grow much wider appeal.
Know your bugs and how fast they work, and keep an eye on that pH. In this clip from our full video course on kettle-souring, Resident Culture's Chris Tropeano talks about careful kettle-souring.