7 articles in this category
Justin Slotnick, production manager at Schilling Beer in Littleton, New Hampshire, shares this recipe for their dark bock inspired by the industrial American tradition—but updated to use today’s old-fashioned craft malts.
American brewers have been producing an industrial riff on bock for more than 150 years—light in strength but dark in color, usually made with corn as well as dark syrups. How might craft brewers reinterpret this tradition, based on the ingredients they have today?
Twice per year, the production teams at Austin’s Hold Out and Live Oak breweries get together to brew what they call “the king of tater beers.”
Jacob Sembrano, head brewer at Chicago’s Cruz Blanca brewpub, shares this recipe for their American lager—a showcase of Bloody Butcher red corn, grown and malted at Sugar Creek Malt in Lebanon, Indiana.
In this Ask the Pros edition of his Make Your Best series, Josh Weikert talks to the team at Creature Comforts about their GABF medal–winning Classic City Lager and the keys to its success.
Riggs Beer Company in Urbana, Illinois, brews this old-school American pale lager using a traditional double-mash process. The grain bill consists of six-row base malt and whole-kernel corn.
Light American lager is the hardest “nothing of a beer” you will ever make. Here is a simplified version.