Showing 2061-2080 of 4725 articles
Aslin Beer cofounder Andrew Kelley shares a detailed example of building a beer recipe to mimic the flavors and evoke a specific culinary experience—including specifics on how and when to add coffee.
In Portland, Maine, the brewers at Lone Pine find that tiny tweaks to their IPAs yield big-time payoffs.
A stronger and darker Anchor Christmas Ale is here to help us try to forget about 2020. Here, Anchor’s brewmaster explains the thinking behind this year’s recipe and label.
Ready to inefficiently harness the energy of the sun? These three pairings of farmhouse ales and rustic cheeses capture the sepia-toned nostalgia of a country summer—with the power to warm up any winter occasion.
Despite historic levels of hop inventory, growers planted 5 percent more hops in 2020 than in the previous year, as locations and varieties continued to shift.
Lewis Barbera, VP of sales for Boelter, shares insight into how present and future brewery operators can get the most out of their brand.
When developing beers meant to evoke specific foods, balancing bitterness, acidity, and residual sweetness are key elements that can be adjusted. Aslin Beer cofounder Andrew Kelley explains.
A great Vienna lager exhibits malt and hop character balanced by restraint and supreme drinkability. If lager is the ultimate “brewer’s beer,” is Vienna the ultimate brewer’s lager? Here are five that we love.
This elegant beer with Austrian roots hides in plain sight pretty much everywhere except Austria. In this edition of Style School, Jeff Alworth explains how Anton Dreher’s 19th century creation is poised for a restoration.
Julie Verratti discusses how brewers and brewery operators can lobby for laws that support their business and the industry, and talks about Denizens' strategies for keeping beer flowing while keeping customers and staff safe.
Julie Verratti discusses how brewers and brewery operators can lobby for laws that support their business and the industry, and talks about Denizens' strategies for keeping beer flowing while keeping customers and staff safe.
Small Brewery Sunday is November 29. The annual campaign to support smaller, independent breweries means more than usual this year, with a dire winter ahead for the hospitality trade.
Need a last-minute idea for a veggie side-dish? This recipe explores the savory and sweet potential of an imperial stout.
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.
If you’ve tried his pale ale, Taras Boulba, then you know that Yvan De Baets has a taste for hops. But it’s the focus on subtlety, balance, and fine details like tank geometry that make the beers of this Brussels brewery so compelling.
With the right ingredients, this recipe will re-create the kinds of flavors you’d find at pubs all over England on any given day—a showcase of English malt and hops, pouring a beautiful brilliant jewel-toned orange.
Lagers are on the rise, and so are light beers and larger packs. Craft beer is looking more like supermarket beer, but there are good reasons why—and is it really such a bad thing?
This homebrew-scale recipe is based on Reuben’s Brews’ popular triple IPA, which also scored a 96 with our blind panel. Emphasize yeast health with a big starter, dry hop generously, then give it enough time to cold-condition.
Beer? No. Craft? Yes. These drinks outside the beer space have grown exponentially over the past year. They’re hitting their stride. From the sublime to the absurd—and from cider to mead via seltzer and kombucha—here are some of our favorites.
Lallemand's new found-in-nature yeast produces a gentle lactic acidity without Lactobacillus or other bacteria. We took it for a spin.