Josh Pfriem, cofounder and brewmaster of Oregon’s pFriem Family Brewers, details the thinking and process behind the brewery’s delicate, award-winning lagers inspired by traditions in Mexico, Japan, and beyond.
Based on conversations with Rothaus head brewer and production manager Mario Allendoerfer, here is a homebrew-scale recipe inspired by the modern classic German pilsner from the Black Forest.
With its loyal following in Germany and cult status elsewhere, what is it about Rothaus Tannenzäpfle that resonates with so many connoisseurs as well as casual lager drinkers? We went there to find out.
From our Love Handles files on the world’s best places to drink great beer: Steadily approaching four decades in operation, this influential bar continues to combine unpretentious atmosphere with a powerhouse selection of independently brewed beers.
Spring is full swing, so fire up the grill and break out the lagers. These three tasty dishes—honey-helles shrimp skewers, dunkel-braised bratwurst, and grilled bock pizza—are designed for cooking over fire and for sharing.
Lessons learned from many years of saison brewing have informed Freak Folk’s signature approach to brewing Vermont’s marquee style—hazy IPA.
And pistachios seemed like such a good idea. Great Notion lead brewer Lara Hargrave shares some tips on things to look out for when flavoring and finishing dessert-inspired stouts.
With this relatively obscure historical style, you can think of it as a fresher, drier, slightly lighter version of a clean bière de garde—or you can go for a more lambic-inspired version, bringing in some mixed cultures to have a say.
Here’s a recipe from mid-19th-century Scotland that makes a point: British milds weren’t always dark and low strength.
Mild wasn’t always dark, smooth, and low in strength, but that modern incarnation is one well worth brewing and appreciating. Rich in flavor yet drinkable in quantity, mild is a tradition waiting for its next evolution.