Showing 1761-1780 of 4603 articles
In which we ride an unhealthy fascination with melted cheese to a wild-beer frontier ... because nobody’s ever thought to combine beer and cheese, right? (Well, maybe not like this.) Prepare yourselves for a new portmanteau.
The Seattle brewer discusses the nuanced and thorough way he classifies and evaluates hops, maximizing expression, depth, and longevity in IPAs.
Sour and wild beers exist on a complex plane of myriad flavors and aromas produced by bacteria, yeast, ingredients, and by-products. Randy Mosher breaks down the building blocks of what we sense, to help us identify what we enjoy.
Jean Van Roy, head brewer at Brasserie Cantillon in Brussels and heir to a 120-year-old lambic-brewing legacy, discusses his emotional approach and connection to spontaneously fermented beer—and his view on the new wave inspired by traditional methods.
In this clip from his video course, Weathered Souls head brewer and cofounder Marcus Baskerville digs into adjunct techniques for Black Is Beautiful and other rich imperial stouts—including contact times for various ingredients.
Years before craft lager became trendy, Washington state’s Chuckanut was the little lager brewery that could. Here, the Kempers discuss the best ways to tightly control lager brewing on a small scale for highest quality.
From his Make Your Best series on dialing in various beer styles, here is Josh Weikert’s recipe for a Czech-style dark lager—a session-strength lager with layers of malt flavor and spicy hop character.
“Kelvin is one of our favorite beers,” says Shawn Bainbridge, cofounder of Halfway Crooks. He describes the beer as “a happy place” for the “finest German hops and smoked malt.”
With dogged attention to detail, Halfway Crooks in Atlanta are surviving and thriving by playing the long game: “You have a beer at night and then wake up the next morning and go full force again.”
Less is more for Pennsylvania’s Brew Gentlemen, but don’t let that minimalist philosophy fool you—they may have started young, but they’re committed to staying connected to craft beer’s history while playing in the evolving trends of today.
Three brewers share how a custom shipping container helped grow their business.
Sour beer may be the primary focus for Jay Goodwin, cofounder of The Rare Barrel, but—like most brewers—his taste isn’t limited to a single style. For his Pick 6, Jay pushes out of his brewing comfort zone to focus on a genre he loves: pilsner.
Your stout may be fermented, but the fun isn’t done. Marcus Baskerville of Weathered Souls in San Antonio breaks down some favorite adjuncts for flavoring, including coffee, cacao, and coconut in various forms—along with tips on how much and for how long.
From his Make Your Best series, here is Josh Weikert’s recipe for a Belgian-style strong golden ale inspired by the devilish archetype.
Do future-you a favor: Take the time to organize your brewing zone.
This atmospheric bar in a historic brewery cellar features pizzas and a tap list studded with local and regional stars.
This lush treat features one of our Craft Beer & Brewing Magazine® Best 20 Beers in 2020—some ryewine in the crust, filling, and caramel sauce—but you can sub in any strong rye ale or barleywine.
Paul Liszewski, head brewer of East Brother Beer in Richmond, California, maps out the schematic for their award-winning flagship pilsner—including the unusual hopping that helps to make it addictive.
For our magazine subscribers, here is a homebrew-scale recipe for the award-winning pilsner from East Brother Beer in Richmond, California.
From aroma boosters to antimicrobial protection and foam enhancers, there are a range of advanced hop products available to help you brew better beer, more efficiently.