Podcast Episode 361: Austin’s Meanwhile is Making Bold Bets With Beautifully Constructed Lager and IPA

Despite opening in the throes of the pandemic in late 2020, Austin’s Meanwhile has bet big on a sprawling beer garden and well-appointed taproom, quenched by World Beer Cup and GABF medal–winning pilsner, helles, and San Diego–style IPA.

By: Jamie Bogner

How pFriem Locks Down the Lager Variables with Workhorse Yeast and a Step Mash | Video Tip

Josh Pfriem, cofounder and brewmaster of pFriem Family Brewers in Hood River, Oregon, explains what they love about their 34/70 lager strain and classic step mash.

By: Josh Pfriem

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Elevating International Lagers with pFriem | Brewing Course

Editors’ Picks: Fresh Finds From CBC

As it always does, the recent Craft Brewers Conference offered glimpses of where brewing may be going, whatever your scale. From terpenes to Dynaboost to new yeast strains, here are a few finds from the trade-show floor have us excited about what’s next.

By: Jamie Bogner

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Pushing Hop Flavor to Its Outer Limits

Recipe: Goldfinger Smoke Two Lagers

From Tom Beckmann, owner and brewer at Goldfinger Brewing in suburban Chicago, here’s a recipe for their smoothly smoky collab with Fair State Brewing Cooperative in Minneapolis.

By: Tom Beckmann

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For the Love of Smoke

For the Love of Smoke

The idea that “all beer used to be smoky” doesn’t quite hold up, even if smoky malt must have been common in many places. Smokeheads, meanwhile, can tell you another possibility: The beer was smoky because people liked it that way.

By: Lars Marius Garshol

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Smoking Is Cool: The Unique Allure of Rauchbier

Recipe: Cervecería Hércules Caballo Blanco Summer Ale

From Cervecería Hércules in Santiago de Querétaro, here’s a taste of summer from Mexico featuring a global blend of American, British, German, and New Zealand hops.

By: Josh Brengle

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Brewing and Conditioning Cask Ale at Home, Simplified

Recipe: Fuller’s Hock

Fuller’s Brewery in west London no longer brews this dark mild—and hasn't done so regularly since the 1990s—but brewing manager Guy Stewart shares this recipe for a revived, all-malt version that briefly reappeared in 2010.

By: Guy Stewart

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Why We’re Wild for Mild

Podcast Episode 360: Joe Lemnah of Burlington Beer Tests, Learns, and Tests Again to Optimize Hazy IPA with Personality

In his quest to understand the impact of every ingredient in their ever-widening family of hazy IPAs, no test is off-limits for Burlington Beer founder Joe Lemnah. From malts and adjuncts to the impact of yeast strains on surprisingly classic hop combos, the Burlington team haven’t stopped learning and tweaking in their pursuit of optimized flavor.

By: Jamie Bogner

Yeast: An Unsung Hero

Yeast is often forgotten when we talk about crafting artisanal fermented beverages. Learn how these remarkable organisms can elevate your beer—or cider or spirits—game.

By: Neva Parker, White Labs (Sponsored)

Elevating International Lagers with pFriem | Brewing Course

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.

By: Josh Pfriem

Recipe: Rothaus Tannenzäpfle

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.

By: Rothaus Brewery

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Ask the Pros: Brewing a Revered German Pils with Rothaus

Ask the Pros: Brewing a Revered German Pils with Rothaus

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.

By: Ryan Pachmayer

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Greatest Drinkability: The Bavarian Brewer's Art

San Francisco’s Toronado Endures as a Monument to Characterful Beer

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.

By: Joe Stange

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Best in Beer 2023 Readers’ Choice: Best Beer Bars Around the World

Grilling with Lager: Skewers, Sausages, and Crispy (Boi) Pizzas

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.

By: Justin Kruger , Justin Wright

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Grilled Oysters with Green Chile Butter Recipe

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Elevating International Lagers with pFriem

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.

Fun and Flavorful Pastry Stouts with Great Notion

Join Lara Hargrave, lead brewer at Great Notion in Portland, Oregon, as she takes us on a journey through the brewery’s method of producing whimsical, indulgent, childhood-nostalgia-inducing sweet stouts.

Building Big Barrel-Aged Barleywines with New Image

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.