Tradition & Today (October-November 2018)

Finding and picking fruits with enough natural yeast on them and adding them to your beer is a great way to not only infuse flavor but also add a local bent to your next recipe.

GABF gold medal–winner and Two Rivers’ Head Brewer Josh Bushey recommends using less oak and tequila than you think will be necessary. The recipe here gives you a modest start.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, is here to help you identify leaks in your CO2 equipment.

Hibiscus makes perfect sense for an IPA, John Troegner says. “It creates berry flavors and aromas, lowers pH, and is actually similar to the Vic Secret hops.”

To avoid being overwhelmed by all the options, try focusing on a manageable subset of grain—crystal (aka caramel) malts. Using the mini-batch (1 gallon/3.8 liters) method, we demonstrate how you can learn to distinguish among the types of crystal malt.

Maine Beer Company has developed a reputation for expressively hoppy beers, so it’s no surprise that half of Cofounder Dan Kleban’s 6-pack is lupulin-focused. But his love for Belgian-style funk, flavor, and character fills out the rest.

MORE Brewing Co.’s Shaun Berns says this is one of his “favorite beers. It started off as a German-style Pilsner but quickly changed to a classic American lager.”

While the thought of ale spontaneously fermenting in coolships might conjure thoughts of the country, you’re more likely to find it in cities across America.

There is a distinct challenge in brewing gose: salt. Working with salt introduces higher stakes. Aim too high, and you end up with an undrinkable salt bomb. Too low, and you can’t register the salt at all. This recipe will get you right in the ballpark.

When a brewer who cut his teeth on classic styles and learned the importance of repetition and quality is unleashed into a brand-new brewery where the only limitation is his imagination, good beer is bound to happen.

The White IPA functionally updates a classic style in a way that emphasizes the regional particulars of the original beer while incorporating updated ingredients.

It’s time to consider the evolution of Trappist beers in the New World. As the American craft-beer movement engages with and develops Trappist styles, it is also keeping some Trappist brewing traditions alive.

Candi sugars are at once an underused and an overused ingredient. Let's dive into the specific function candi sugars can play in beer.

Steps from the Parque Luis Cabrera on one of the sleepier streets of Mexico City’s Roma neighborhood, this is the place to go for a leisurely dive into the burgeoning world of Mexican cerveza artesanal.

This classic café outside of Brussels is a magnet for fans of lambic, despite opening only on Sundays.

This bar and bottle shop in northern Washington state brings together not only the best in the region but from around the country and world. A beer for every mood, palate, and avenue of exploration makes this a can’t-pass stop.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, talks about buttery flavor in beer and how to prevent it from happening.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, answers an important question about water testing.

Well-hopped with low-alpha hops and fermented with characterful yeast, this simple recipe perfectly reflects the brewing philosophy at Suarez Family Brewery. 

“New lambic blender” are words not often spoken, but upstart Raf Souvereyns’s Bokkereyder lambic brand is putting that phrase in headlines with a distinct nod to the blending tradition and a progressive attitude toward incorporating winemaking techniques.

People understand how terroir affects wine, hops, and even coffee, but how terroir affects barley hasn’t really been explored in great detail. That’s changing, and one Alberta brewery hopes to elevate beer’s unexplored ingredient.