Enlightened Lagers (Fall 2014)

The addition of a stainless-steel coolship in 2013 has let Jester King Brewery explore the “living performance art” of 100 percent spontaneously fermented beers.

Missed the window for brewing an Oktoberfest beer for your Oktoberfest party? No problem! Mocktoberfest to the rescue.

Here’s the remarkable story of a very, very old bottle of beer.

Jack Hendler of Jack’s Abby Brewing offers a few tips for brewing Baltic porters.

Lagers are making a comeback in the United States. Here are some favorites among craft brewers.

Learn how to get your wort chilled and maintain the ideal fermentation temperature to turn out excellent lagers.

A guide to lager styles

Gruit provides the perfect herbal complement to this pesto dressing.

This fudge-like cake really lets the doppelbock flavor shine through, especially with the hint of orange zest in the ganache.

Brew up this Hefeweizen to share with friends.

Brew this doppelbock with care and don’t cheat: The Invigilator is watching!

Slightly sweet and very smooth, Jeff Clough’s IPA was awarded Best of Show at the 2012 Deschutes County Fair.

This recipe for a traditional Munich-style Helles is best served by the liter.

Colorado Malting Company’s Jason and Josh Cody shared this recipe that features 100 percent Colorado Malting grist.

This fake German lager derives its crisp, easy-drinking flavor from just two base malts: Munich and Pilsner.

This Belgian Dubbel won “Best Belgian Beer” at a competition during Asheville Beer Week.

Ron Pattinson explores the development of lager brewing in Britain and provides a modern-day version of a classic dark lager.

If you already grow your own hops and culture your own yeast, why not make your own malt? All you need is raw barley, water, time, and some TLC.

Here’s a simple and tasty recipe when you’re ready to try your hand at lagers.

Jack’s Abby’s Founder and Brewer Jack Hendler has scaled down a version of his award-winning Framinghammer Baltic porter recipe for homebrewers.

Adam Glaser, head brewer for Fort Collins Brewery, scaled down the brewery’s Maibock recipe to homebrew size.

With a hint of orange zest in the custard, this ice cream really lets the doppelbock flavor shine through.

Barleywine adds hearty depth to these Italian-style short rib sandwiches.

Pour yourself a beer and settle in for a good read!

Try this tart and spicy relish made with an herbal saison.

Only time will tell, but these 4 modern barleywines are currently your best bet for cellaring.

Without malt, beer would be lifeless and flat. Hops bitterness only works in balance with malt sweetness, and yeast requires sugars and nutrients for fermentation, both of which malt-based wort offers. Here's a malt primer.

Pilsner is potentially the most popular beer category in the United States—among brewers, anyway. Here, six brewers explain what draws them to pilsners.

Trevor Rogers and Linsey Hamacher, co-owners of de Garde Brewing, chose Tillamook, Oregon, for their brewery and tasting room after collecting yeast samples from Oregon’s coastal areas.

From flooded kegerators to midnight wet vac rentals, anyone who kegs his/her homebrew has probably encountered a leak at some point.

With a focus on spontaneously fermented beer, Mystic Brewery Founder Bryan Greenhagen embraces the risk and reward of wild yeast to create distinctly American beer.

Taking beer back to its historical roots

San Diego’s all-encompassing craft-beer culture continues to support and incubate a growing number of younger breweries.

Getting started with cider is easier than you think.

Although Allagash is known for its Belgian-style beers, Founder Rob Tod’s tastes are not so limited.

Here are the three beer bars that we explored in the “Love Handles” column in Issue 3 (Fall 2014).