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The cofounder and editorial director of Craft Beer & Brewing Magazine® has traveled the country from coast to coast, talking to brewers and tasting their beer. Here’s a selection of highlights of his past year of beer.
Again this year, we asked the blogger behind irreverent DontDrinkBeer.com (DDB) and the Malt Couture podcast to take a break from his typical satirical approach and share his thoughts on all that’s good in beer.
The reporter, certified beer judge, and former beer editor at DRAFT Magazine shares her highlights from the year spent tasting and covering the wide world of craft beer.
Author of several popular books about brewing and a leading authority on hops, Stan Hieronymus shares the best from his past year of talking to (and drinking with) brewers around the world.
Apologies in advance for some European bias. These picks span a year of travel and a trans-Atlantic move back to the States, where I now gawk like a yokel at the weird and wonderful American beer scene.
Bow & Arrow Brewing moved the needle in a positive direction when it opened, giving locals a chance to see beer as modern and sleek while also experiencing Native American flavors. The result is a brewery unlike the others.
How spunding valves can help your yeast pull double duty.
From recipe design to blending, packaging, and pasteurizing, Dozark shares his experience and dispels myths surrounding the dark art of barrel-aging imperial stouts.
Like those Shamrock Shakes? So do the brewers at Hop Butcher for the World in Chicago. Here is their recipe for a milkshake double IPA inspired by those green, minty concoctions.
Cory King, founder and brewer at Side Project, discusses water treatment and managing your mash pH when brewing imperial stouts.
Given that some hop varieties share aroma and flavor characteristics with mint, combining the two in a mint IPA just makes sense.
The style allows for creativity, which means that you can choose to dress up whichever part of the profile you prefer, making the beer sweeter, more bitter, less roasty, or more “oaty,” as you like it.
Creating sour and funky beers with depth involves many factors. But according to Phil Joyce, those factors aren't what you may think. Malt? Don't sweat it. Hops? Maybe. Water profile? Definitely. Yeast? Obviously.
Matthew O’Hara, brewmaster at Beau’s Brewing in Ontario, Canada, talks about how the stout—once associated with colder drinking months and St. Patrick’s Day—is now a year-round affair. (It's still nice in winter though.)
Cory King, owner and brewer at Side Project, talks about formulating a barrel-aged imperial stout recipe with the barrel in mind, and being patient enough to allow the beer and barrel character to meld.
Experience the culture and tradition of Japanese craft beer.
With this recipe, the brewers at Main & Mill are going for imperial character and mouthfeel in a sessionable frame, with this lighter version of their Imperial Breakfast Stout.
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.
The cofounder of GABF’s 2019 Small Brewpub of the Year shares the processes and philosophies behind their award-winning sour beer.
Join Cory King, founder and brewer at Side Project Brewing, as he digs into the details of brewing thicker, stronger, more deeply characterful barrel-aged imperial stouts.