Sponsored
The “happy-hour crowd” was once a main source of revenue for many craft-beer bars and breweries. However, the landscape is changing, and event programs such as bar trivia can help these bars and taprooms adapt and cultivate community.
By: Geeks Who Drink (Sponsored)
Great Notion lead brewer Lara Hargrave offers some useful advice for using flavor extracts, graham crackers, almonds, and more in your pastry- and dessert-inspired beers.
By: Lara HargraveRELATED:
Rather than run away from crystal malt, Kyle Harrop of Horus Aged Ales in Oceanside, California, embraces it fully with this deviant barleywine-strength ale.
By: Horus Aged AlesRELATED:
Barleywines and wheatwines explore the boldest flavor frontiers of their respective grains. Now, daring brewers are applying that maximalist approach to wine-strength beers brewed with millet, rye-wheat hybrids, smoked malts, and more.
By: Kate BernotRELATED:
At San Francisco’s Bartlett Hall brewpub, head brewer Nick Mamere has built an award-winning program that includes this porter—winner of GABF silver in 2019, gold in 2022, and one of our Best 20 Beers in 2023.
By: Nick MamereRELATED:
While the recipe is big for a Czech pale lager—it’s really 14°P rather than the typical 12°—it drinks well below its strength and makes a bright showcase for that floor malt and ample Saaz hops.
By: Josh WeikertRELATED:
The von Trapp family history is well known thanks to the prominence of a certain Disney film, but their dogged approach to brewing lager, just down the hill from the family lodge in Stowe, Vermont, has earned them fans throughout the region and beyond.
By: Jamie Bogner
From enchanting drinking experiences to inspirational breweries, Josh Pfriem, cofounder and brewmaster at pFriem Family Brewers, takes us on a rollicking tour through Bavaria, California, New England, and Belgium for his selected six-pack.
By: Jamie BognerRELATED:
Toby McKenzie, owner and brewer at RedWillow Brewery in Macclesfield, Cheshire, England, shares this beefed-up version of their Heritage Porter, inspired by 19th-century recipes. Its layered malt bill gets added complexity from malt made from Chevallier, a landrace barley variety.
By: Toby McKenzieRELATED:
With Great Notion’s flavored stouts, it’s “go big, or go home.” Lead brewer Lara Hargrave explains their approach to building decadent, dessert-inspired recipes from base to adjuncts.
By: Lara HargraveRELATED:
In the noble quest for variety and character, British maltsters and brewers have been resurrecting and experimenting with previously vanished yet intensely flavorful heritage barley malts—and they are increasingly available to brewers everywhere.
By: Matthew CurtisRELATED:
Crisp, dry, herbal-bitter, and clean, this is a lager you’ll want to have on tap all year long—but especially as the weather starts to warm.
By: Josh WeikertRELATED:
Gorilla Brewing in Busan, South Korea, shares this recipe for a tart and spicy celebration of a cherished local staple.
By: Youngjae JoRELATED:
In this final installment of our Las Vegas CBC preview episodes, Crafthaus head brewer Cameron Fisher shares his approach to making award-winning cold IPA with flaked maize, layered hop formats, and a characterful Czech lager yeast, as well as coffee beers and Scotch ale.
By: Jamie Bogner
From selecting malts with intention to deploying Madeira-inspired macro-oxidation, finishing on different woods, and blending to taste, New Image founder Brandon Capps outlines a technical approach to crafting characterful barrel-aged barleywines.
Jan Chadkowski, head brewer and co-owner of Denver’s Our Mutual Friend, outlines his approach to brewing historically inspired, smoke-forward beers of high drinkability.
The brewer who invented and defined cold IPA—Kevin Davey of Heater Allen and Gold Dot Beer—shares the tips and techniques needed to brew one that shines.
