9 articles in this category
In these excerpts from our special Direct Fire podcast episodes, Firestone Walker brewmaster Matt Brynildson and WeldWerks cofounder and head brewer Neil Fisher tackle your questions about lager-mashing regimes and which adjuncts can pump up the mouthfeel of stouts.
Maplewood founder Adam Cieslak and head brewer Roger Cuzelis explain why they’re aiming for higher mash temperatures and lower attenuation with their lower-ABV stouts.
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.
Over the years at Firestone Walker, Matt Brynildson has brewed several heralded stouts—including Nitro Merlin, named one of our Best 20 Beers in 2020. Here, he walks us down that path of iterations, from gateway beers to what’s around the next corner.
Brad Clark, founder of Private Press Brewing in Santa Cruz, California, gained notoriety for his big stouts while head brewer at Jackie O’s in Ohio. Here, he discusses his approach to bodybuilding for those beefy black beers.
Aslin Beer cofounder Andrew Kelley walks us step-by-step through the brewery's kettle-souring process, from grist composition to adjusting the pH depending on fruit or other ingredients.
Andrew Kelly, cofounder of Aslin Beer in Alexandria, Virginia, breaks down the elements of flavor and reminds us to think about what different brewing ingredients bring to the table when trying to mimic the flavors of favorite foods.
Greg Engert, beer director for the Neighborhood Restaurant Group, explains the components of flavor and how we perceive them, and thus how we enjoy our beers as well as our food.
Perennial's Phil Wymore discusses the fundamentals of formulating an imperial stout grist that has plenty of body and color while avoiding too much roast.