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Conceived by the brewers at Other Half in Brooklyn, New York, this is a homebrew-size version of their open-source recipe meant to raise funds for out-of-work hospitality professionals. So, brew this beer… then support the cause.
The head brewer and cofounder of Virginia’s The Veil Brewing Co. is known for both his hyperfocus on spontaneous lambic-style brewing and for pushing the boundaries of beer with a commitment to experimentation, challenge, and learning.
In this special subscriber-only bonus segment of Episode 128, Matt Tarpey discusses the mental anguish of customer feedback, building an approach to lager brewing not tied to traditional styles, The Veil’s multifaceted approach to brewing IPAs, and more.
We’re offering $100,000 in free advertising to small businesses that have been negatively affected by the COVID-19 pandemic. Keep reading for info on how to apply.
Jeff Hardesty, founder and brewer at Narrow Gauge in Florissant, Missouri, on how vanilla can help round out sour IPAs.
Rockwell’s best-selling beer is not one of its lagers or mixed-fermentation creations. It’s a Belgian-style witbier that gets a welcome twist from Michigan-grown Crystal hops in the whirlpool—adding earthy citrus notes that mingle with the spices.
Supremely laid-back and confidently different, the brewers at Rockwell Beer Co. in St. Louis have quickly built a strong following.
From his Make Your Best style series, try this recipe for Josh Weikert's "Headsplitter"—a richly malted strong Scotch ale, a.k.a. wee heavy (hold the peat).
In a time of fear and uncertainty, here are ideas for some much-needed distractions.
Kyle Matthias is assistant brewmaster of pilot brewing at Deschutes Brewery in Bend, Oregon. He oversees a production calendar of about 140 brews per year on the brewery’s 3.5-barrel pilot system. The potential for learning is immense.
From bespoke historical beer recipes to a thing that turns your can into a cup, here are our Editors' Picks from Issue 37 (February–March 2020).
Lilypad's Beer Sales Best Practices Blog and E-Book is packed with specific recommendations that could reshape how you manage your sales teams, adapt in an ever-changing market, and assess the future of craft brewing.
Get back to basics and focus on the starch-conversion mash step, to better understand which mashing regime best fits the beer you want to brew.
On the last days of winter, what could be better than spicy soup, a roast with smoky character, and a winter-warmer-spiked bread?
In the sweet spot (literally and figuratively) for hazy and juicy IPAs, these doubles are twice as nice.
Want to try brewing with a sourdough bread culture? This recipe from Scratch Brewing in Ava, Illinois, is a great place to start.
Scratch—the rural Illinois brewery just nominated for a James Beard Award—is known for a seasonal range of beers made from foraged ingredients. Less well known is what they use to ferment most of those beers: the same stuff they use to raise their breads.
Breakside Brewery, under Brewmaster Ben Edmunds, has taken home 16 GABF medals and eight from the World Beer Cup. They've done it by shaving down beers to the elements that appeal most to their expert tasters.
In this clip from his full video course, Jeff Hardesty of Narrow Gauge explains how careful hops selection can emphasize fruit character in these intensely flavored hybrid beers.
Community and quality—these two words carry the craft beer industry. Walk into any taproom in the world, and you will see it: strong relationships being built over beer. Brewers know this. In fact, their breweries thrive on it.