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In this new bonus format for the podcast, Weldwerks founder Neil Fisher takes your direct questions on brewing everything from thick stouts to IPA and hefeweizen.
From the stark, isolated valleys of western Norway, this traditional farmhouse beer brings together juniper and kveik while skipping the boil. (The yeast scream is purely optional.)
From our Love Handles files on beer bars we love: Northern Michigan has no shortage of great breweries, but there’s really just one top-notch beer bar at the tip of the Mitt—and 7 Monks in Traverse City is it.
Matt Van Wyk cut his teeth on barrel-aged beers in Chicago in the ’00s, but with Alesong—in the bucolic winery-filled hill country of the southern Willamette Valley—he and cofounder Brian Coombs have built a brewery focused solely on barrel-aged beer.
Here’s an elegant homebrew recipe for a super-lean and dry rice lager, ideal for warm summer nights or enjoying with virtually any meal.
From esteemed brewing professional Ross Koenigs comes Brewing with Hemp: The Essential Guide, the latest release from Brewers Publications, now available at your favorite book retailers.
Hagen Dost and Bill Wesselink, owner-brewers at Dovetail in Chicago, go into detail on how they adjust their local water and rebuild it for brewing, with divergent approaches to lager and hefeweizen.
In this short film, take a journey with Brewmaster Matt Brynildson as he connects with the people, innovations, and heritage behind the Yakima Valley hop harvest.
You don’t need an industrial Japanese brewery—nor even an all-grain homebrew system—to make a clean, light-bodied, refreshing rice lager ideal for sushi and summertime.
This take on pan-fried meatballs gets a splash of pilsner—and tastes great with it, too.
Some write off quick-soured fruit beers for their simplicity, but they don’t have to be basic. Building complex flavors that reflect the entire fruit is Cornett’s goal, and nothing is off-limits in that pursuit.
“This beer was our ode to new meets old,” says Landon Swanson, head brewer of Pueblo Vida in Tucson, Arizona. “It’s a classic light lager with a punch of Lórien hops in the fermentor.”
All the flavorful benefits of wild Brettanomyces, but with more control and reliability.
From design to decoction to coolship to cellar, Dovetail owners and master brewers Hagen Dost and Bill Wesselink dig into the details of how they produce their acclaimed lager, Kölsch, and weissbier.
Great lager depends upon exacting attention to details—and not only when it comes to fermentation, and conditioning. Here, we climb the decks of brewhouses specifically designed with lager in mind to better appreciate what makes them different.
Here’s a recipe for the hazy double IPA that started as one of Brian Rooney’s homebrews and went on to win silver at the 2021 Great American Beer Festival (and become a Kansas City favorite).
BKS has won national acclaim for its supple IPAs and gained ardent local fans for its classic ale styles and—now—for its lagers. Undazzled, the Rooneys say they are determined to grow slowly, keep a laser focus on quality, and continue to make beer in their own careful way.
From our Love Handles files on beer bars we love: At Bar Hop, find one of Ontario’s top beer selections in an inviting atmosphere.
Smooj lit up the craft beverage world in 2020, its thick fruit-puree approach a stark counterpoint to more minimalist seltzer offerings. In this episode, head brewer Nick Panchamé gets into the methods behind the fruit-heavy madness, and into new experiments with hop-forward beers.
Based on detailed advice from Josef Lechner, brewmaster and technical director at G. Schneider & Sohn in Kelheim, Bavaria, here is a homebrew-scale recipe based on the legendary Schneider Aventinus.