Showing 2041-2060 of 4725 articles
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.
Commercial brewers are in the earliest days of figuring out how to legally get CBD into beer (and keep it there). For homebrewers, it presents an open—if legally vague—field of play and experimentation.
Ro Guenzel, head brewer of Bluejacket in Washington, DC, has a special love for authentic, Bavarian-style weissbier. In this video course, he tackles the history of the style, traditional brewing methods, food pairings, and much more.
Based on discussions with Julian Shrago, co-owner and brewmaster of Beachwood Brewing in Long Beach, California, here’s a homebrew-scale recipe for something Amalgamator-like—snappy, brisk, and brimming with Mosaic hops.
More juice, but with more bite—East Coast and West Coast are synthesizing, again, right before our eyes. How did we get here? And what’s next? Drew Beechum walks us through IPA’s battles and evolutions.
Quick- or kettle-soured beers don’t get the credit they’re due from certain quarters of the brewing world. Urban Artifact’s Brett Kollman Baker makes a solid case for brewing them with focus, intentionality, and a rare level of granularity.
Cooking with the big, bold flavors of stouts requires a thoughtful approach, but the flavor potential is enormous. This recipe explores the savory and sweet potential of this favorite dark family of styles.
Beernog is more than a way to lighten up a heavy traditional drink. It’s a hook that can lure more people into the indulgent joy of fresh eggnog—and variations abound.
To warm the cockles of our hearts with beery libations—hot or cool, spiced or not, with or without an extra shot of Christmas spirits—Randy Mosher is here with a red-hot poker and lines of verse.
Few styles have evolved faster than IPA. In this era of softness, haze, and rethought, fruit-forward West Coast iterations, what beers do brewers themselves like to drink? We asked five for their faves.
In this edition of Love Handles—where we put the spotlight on the world's great beer bars—we check out The Cask in Richmond, Virginia; the Ware Jacob in Antwerp, Belgium; and the Eastside Club Tavern in Olympia, Washington.
Adapted from Krennmair’s book on Vienna Lager, this recipe is based on historic specifications and brewing-process descriptions from the 1870s and 1880s. (Did somebody say decoction?)
Brewing is a tremendous consumer of energy. By maximizing its solar arrays and participating in community solar programs, Maine Beer Company is taking environmental stewardship seriously—and it's a model that other breweries could follow.
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.
For Ben Edmunds of Breakside Brewery in Portland, Oregon, those early beer infatuations were strong and malty. For his dream six-pack, Edmunds reaches back into fond memories to select the ones that broadened his idea of what beer could be.
Andreas Krennmair's new book takes a detailed look at the history, ingredients, and processes of Vienna lager. Here is some of what he’s learned.
Birds Fly South’s Shawn Johnson loves the funky farmhouse ale tradition—so much so that he and wife Lindsay have dedicated their brewery to it. But that embrace of tradition doesn’t exclude exploring modern approaches to these rustic styles.
Cooking with the big, bold flavors of stouts requires a thoughtful approach, but the flavor potential is enormous. This recipe explores the savory and sweet potential of this favorite dark family of styles.
Pull levers, turn knobs, spin wort—from whirlpools to “dip hopping,” here is a detailed look at some specific hot-side techniques and gear for dialing in substantial hop flavor and aroma.
Diamond Unicorn is one of Lone Pine's staple New England–style double IPAs. It’s brewed with extra oats for a silky mouthfeel and highlighted by Ella and Vic Secret hops.