Missouri

Sticking stubbornly to classical German ingredients and methods—from decoction to spunding—the brewers at KC Bier are growing their business on full-flavored, bang-on lagers and weissbier.

Brandon Bischoff, head brewer at Main & Mill, explains the challenge of choosing malts for a big stout whose mash will be used again for another beer made from second runnings.

Denny Foster, founder of Main & Mill Brewing, talks about adjusting mash pH and water depending on what you're brewing via parti-gyle—and tools to make it easier.

With an expansion in the works to help meet customer demand, the owners behind Main & Mill Brewing in Festus, Missouri, will keep their existing brewhouse and expand their experiments.