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From longer decoctions to key considerations when using dark malts in the mash, Bierstadt cofounder Bill Eye explains how their approach to darker lagers differs from that of paler ones—and also why they avoid dextrin malt.
In Portland, Oregon, Zoiglhaus brewmaster Alan Taylor and his team brew this award-winning schwarzbier with German ingredients and in accordance with German brewing traditions.
Like a social chameleon, Germany’s unusual black lager—easy-drinking yet richly flavored—seems to adapt to your needs depending on the weather or the season. Jeff Alworth looks closer at the style and its story.
In Sunnyside, Washington, Chris Baum and his team at Varietal Beer enjoy firsthand access to growers and a nuanced understanding of hop quality. In this episode, recorded mid-harvest in the heart of the Yakima Valley, Baum shares his thoughts on brewing hop-forward and fresh-hop beers, and more.
Brewers have warm hearts for cold-fermented beers, and we asked these five brewers to share the objects of their greatest affection.
We know: It’s time to drink it, not brew it. Yet while you’re hoisting a few at the season’s festivities, it’s never too early to start thinking about your spring brewing schedule...
Born from a blend of passion, energy, and a bit of a rebellious streak, Hop Revolution in its short history already has challenged traditional thinking on New Zealand varietals. The revolution continues with their fresh approach to Nelson Sauvin and hop blends.
The wandering wizard behind the collaborationist Brujos brand talks about his heavy approach to bold flavor in hazy IPAs.
Bierstadt cofounder Ashleigh Carter explains the why and how of their Slow Pour Pils, making the case for attention to foam, service, and presentation that fulfills your intentions as the liquid’s creator.
Here’s one to keep in mind for the cooler days ahead: a fondue-like cheese dish that gets a splash of barleywine and is sure to help keep you warm.
It used to seem so simple—know your hops and when you add them to the boil, and you’ll know how bitter your beer will be. Now, thanks to IPA’s evolution and lots of new research, bitterness is getting … complicated. Here are key takeaways to help you dial it in.
This light, easygoing ale is ideal as a spring or summer beer or simply for brightening up your fall or winter.
In these excerpts from one of our most popular podcast episodes, a few of the best IPA brewers in the business talk about adjusting the mash for dryness, evolving their recipes to keep drinkers (and themselves) happy, defeating the hop creep, maximizing aroma, and more.
Expecting a crowd? The right point-of-service data can help your brewery amplify that success.
In this clip from their video course, Bierstadt cofounder Bill Eye explains the when and why of their “conservative” approach to hop additions in their pale lagers, aiming for fine bitterness while avoiding grassy flavors.
Ready to share your thoughts on the best beers, breweries, styles, and more of 2023?
The head brewer for Boulder, Colorado’s longtime champion of craft lager outlines their approach to high-pressure lager fermentation, unconventional malt choices, domestic lager hops, exogenous enzymes, and more.
From our Love Handles files on the world’s great beer bars: Chicago’s Beer Temple serves a smartly chosen mix of craft classics and contemporary standouts, all with extra care.
From our Illustrated Guide to Homebrewing: The last thing that separates all-grain brewing from extract is separating your wort from the grain—then it’s flame on.
From Sapwood Cellars in Columbia, Maryland, here’s a homebrew-scale iteration of their ever-evolving, Azacca-and-Citra-powered hazy double IPA, Pillowfort. Note the mash hops and cold dry hopping—two signatures of the Sapwood Cellars method.