Showing 1641-1660 of 4725 articles
In rural Flemish Brabant, Antidoot Wilde Fermenten’s house mixed culture includes various wild yeasts they have captured over the years. Here, Tom Jacobs offers tips for success in wrangling your own local strains.
The most important step in brewing with coconut is ensuring that this special ingredient is of the highest quality.
With detailed advice from Jim Crooks, master blender at Firestone Walker’s Barrelworks, you can brew complex but balanced mixed-culture beers meant for patient wood-aging and blending.
Whether clean and malty or dry and spicy, the beers that claim this category cover a wide range.
Courtesy of Tania Hewett-Mader and Nick Mader of Kansas City’s Alma Mader Brewing, this locally popular pilsner embraces Bohemian malt and Noble hops, including an aromatic burst of spicy Saaz in the whirlpool.
Whether it’s pinpoint pilsners, lush, juicy IPAs, or big, balanced stouts, the upstarts at family-run Alma Mader in Kansas City have something that just about any kind of drinker can love.
There wasn’t any one moment when David Walker knew that the brewery he founded with his brother-in-law was going to be successful. Instead, they’ve laid layer atop layer over 25 years to add reach while improving quality.
For Chris Lohring, founder of Notch Brewing in Massachusetts, there is real beauty to be found in beers that follow known traditions while offering character that makes them uniquely loveable.
From deceptively easy-drinking to weighty and ponderous, the comforts of these dark delights run the gamut. Here, five pro brewers share their favorites.
Microscopic and difficult to measure, thiols can nonetheless add up to big tropical aromas in IPAs and other beers. In this video tip, Alvarado Street brewing director J.C. Hill describes a way to free up more thiols using a special yeast.
Courtesy of Joe Bowden, head brewer at Munkle Brewing in Charleston, South Carolina, here is a homebrew-scale recipe for the beer that won GABF gold in 2018 in the category Belgian-Style and French-Style Ales.
As a niche style, bière de garde doesn’t always medal at the Great American Beer Festival—but Munkle’s 5 Branches took home gold in 2018, then Echo’s Junebug did it again in 2019. Here, the head brewers from both breweries sketch out the blueprints.
From our Love Handles department for beer bars we love: In Kailua, Hawaii, the Aloha State’s first self-pour bar doubles as a community nonprofit.
John Mallett of Bell’s concocted this recipe at the Craft Beer & Brewing Brewers Retreat a few years ago. It’s different from Bell’s Cherry Stout, but he says it shares many of the same themes—including a rich, varied malt profile.
Here, two brewmasters who know their way around a dark grist—T.L. Adkisson of Foothills in North Carolina, and John Mallett of Bell’s in Michigan—share advice on balancing juicy fruit with a rich, roasty profile.
Overshadowed by Belgian saison and French wine, the “keeping beers” of northernmost France are a product of local ingredients, unique history, and a taste for polite, approachable beers.
Florida is known for flavor, and Orlando’s Broken Strings hits it right in that sweet spot. Yet founder and brewer Charles Frizzell doesn’t take a cynical approach—every beer is brewed to wow, from pastry stout and “soda sour” to triple-decocted Kölsch.
Alvarado Street cofounder and brewing director J.C. Hill explains some sensory and technical differences between dry hopping and using knockout hops boosted by exogenous enzymes.
Courtesy of Michael Kane, founder of Kane Brewing in Ocean, New Jersey, this imperial stout recipe meant for aging in a spirits barrel is based on their award-winning A Night to End All Dawns.
Michael Kane, founder of Kane Brewing, explains their patient and intentional approach to barrel-aging imperial stouts, including the award-winning A Night to End All Dawns—from selecting barrels to tasting and finishing.