6 articles in this category
Crooked Stave founder and brewmaster Chad Yakobson, one of the industry’s foremost experts on Brettanomyces, leads this in-depth course on brewing and fermenting funky, farmhouse-inspired beers.
Saison is a dynamic creature—ever-evolving, open to interpretation, and grounded in a myth that is basically true. It chafes at hermetically sealed definitions and style guidelines. Plot twist: You get to write its next chapter.
Mixed-culture beers run the gamut from lighter, nuanced, farmhouse-style ales to acid-forward wild ales and lambic beers. Here, five respected brewers share favorites from these broad categories that influenced them or exemplify the best of today.
Farmhouse brewing is a huge barn, with room for all sorts of creatures. How many of them, though, help you make really drinkable beer? Here, Drew Beechum lays out a path toward restraint.
Rowley Farmhouse Ales of Santa Fe, New Mexico, is carving out a sour and funky niche in the Southwestern desert.
Make it funky, or keep it rustic? From Saccharomyces fermentations to mixed-culture medleys, here are some of the finest retellings of that old story called "saison."