8 articles in this category
When beer gets high enough in alcohol content, it can pose a threat to can lining and affect how we perceive carbonation. In this clip from their video course, River North founder Matt Hess explains how and why they bottle in glass and adjust for carbonation.
At The Eighth State in Greenville, South Carolina, cofounder and head brewer Cameron Owen is employing a careful culinary approach to create unexpected layers of complexity in fruit beers and ingredient-laden stouts and barleywines.
The cofounder of Weathered Souls and creator of the Black is Beautiful initiative discusses his thoughtful approach to crafting stouts that both express his viewpoint and appeal to his own palate.
Verboten Brewing & Barrel Project of Loveland, Colorado, has won multiple medals for its barrel-aged stouts and barleywines. It’s the intention behind the beer design—and the recipes built specifically for long-term aging—that make all the difference.
The former brewing director of Jackie O’s in Ohio left the acclaimed brewery to launch his own barrel-aging project in California. Here, he talks big beers—from malt and yeast to blending.
The wood cellar and mixed-fermentation director for fast-growing Creature Comforts in Athens, Georgia, dives deep into brewing and blending barrel-aged beer.
We talk with longtime contributor Neil Fisher of Weldwerks Brewing before launching into the previously subscriber-only podcast takeover with Fisher and Side Project Brewing's Cory King.
The Brewmaster and Barrel Operations Lead for Chicago, Illinois’ Revolution Brewing discuss their mathematical approach to brewing blending stock at different ages and attenuation levels, then delve into the process behind Hazy Hero IPA.