Drawn to the challenges of complex fermentations, this microbiology major and VLB-trained brewer continues to apply the lesson’s he’s learned about yeast selection, hop load, acidification, Brett acclimation, and more—lessons that could be valuable to any brewer working with mixed cultures.
By: Jamie Bogner
From Marble Beers in Manchester, England, here’s what head of production Joe Ince describes as “a lighter, hoppier bitter, northern in style.”
By: Joe InceRELATED:
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Brewing a tasty nonalcoholic beer is dramatically different from brewing one of normal strength—but this recipe provides a great jumping-off point for making something pleasurably hoppy but without the alcohol.
By: Tim SciasciaRELATED:
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Drinkers who are familiar with American light lager will be impressed by this crisp nonalcoholic version. Even more amazing, nonalcoholic beer production’s shortened fermentation can move this “lager” from grain to glass in as little as one week.
By: Tim SciasciaRELATED:
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Former Kona and Cellarmaker brewmasters have created the following guide to give you an advantage in a booming NA market.
By: Anthony Bledsoe , Tim Sciascia
Today’s British brewers are melding traditional cask bitter with brighter, modern hopping for a crushable alchemy greater than the sum of its parts. Will the rest of us ever catch on?
By: Jeff AlworthRELATED:
From our Love Handles files on the world’s great beer bars: Just south of the Twin Cities, Ansari’s offers some of the country’s finest craft beers with Mediterranean food, pull-tabs, hookahs, and other diversions.
By: Louis Livingston-GarciaRELATED:
The expert, brewer, and publican who helped to elevate Poland’s true national beer style—porter—dives into the style and its modern evolution from a local perspective, also telling the story behind the special day he conceived nearly a decade ago.
By: Jamie Bogner
Have those countertop, push-button homebrew machines gotten any better over the years? Let’s find out.
By: Craft Beer & Brewing StaffRELATED:
Evan Price, cofounder and head brewer of Green Cheek in Orange, California, details how pH, water chemistry, hop varieties, and grain choices are all among the knobs you can turn to shape your ideal perception of bitterness in West Coast–style, hop-forward beers.
By: Evan PriceRELATED:
Based on input from Nattachai “Ob” Ungsriwong of the Devanom Brewing Company in Nonthaburi, Thailand, here’s a recipe for making your own sato—inspired by traditional methods, but with a few optional twists.
By: Nattachai Ungsriwong , Joe StangeRELATED:
Amid craft beer’s rise in Thailand, brewers there are taking a fresh look at what their uncles and grandmas concocted—a folk drink fermented from sticky rice, wild yeast, molds, and a seemingly random mix of botanicals. (They’re also figuring out how to make it better.)
By: Joe StangeRELATED:
From our Love Handles files on the world’s great beer bars: The Silver Stamp in Las Vegas pours an incredible selection of beers in a comfy, divey atmosphere.
By: Jamie BognerRELATED:
The low-ABV, 100-percent-oak-smoked-wheat-malt beer came back from the dead in the past decade, and the original Grodzisk brewery was similarly revived to focus on the style. In this episode, head brewer Marcin Ostajewski shares history as well as contemporary techniques for making the beer dubbed “Polish champagne.”
By: Jamie Bogner
In this free video course supported by Yakima Chief Hops, Paul Schneider, cofounder and head brewer of Pittsburgh’s Cinderlands Beer, details their flavor-focused approach to R&D and taking full advantage of advanced hop products.
Join Beachwood brewmaster Julian Shrago as he charts the path from choosing an unfamiliar style of beer to brewing an example that can please the crowd and wow the judges.
Steve Parker, cofounder and head brewer of Fidens in Albany, New York, details their approach to building the kind of soft, juicy, impactful hazy IPAs that keep you going back for more.
