Denny Foster, founder of Main & Mill Brewing, explains why to keep an eye on the gravity of your runoff wort when collecting later runnings for a parti-gyle brew.
Packing IPA flavor into a svelte, highly sessionable, lower-calorie frame is no easy trick. To inspire your home attempts, here is the small-scale recipe for Bell’s Brewery’s highest-profile release in years.
Denny Foster and Brandon Bischoff of Main & Mill Brewing demonstrate the parti-gyle technique, so you can get two or three beers out of the same big grist.
Want to brew a fruit beer greater than the sum of its parts? To show how one might match a fruit to a particular style, here is Josh Weikert's recipe for an apricot-flavored American pale ale.
Want to add fruit to your beer? Okay. But first ask yourself this important question: Why?
In this Learning Lab, we tempt fate by inviting oxidation exposure and punishing our wort with hot-side aeration. Will it ruin our beer, or is the threat exaggerated?
Mark Bjornstad, cofounder of Drekker Brewing in Fargo, North Dakota, talks about the ingredients, process, and approach behind their thick, jammy, fruit-smoothie-like beers.
Minneapolis-based Surly Brewing explains the thirsty back story of their new citrus-packed summertime crusher.
Let’s get rustic: Justin Wright and Justin Kruger, a.k.a. "Two Fat Justins," show how French and Belgian country ales can lighten and brighten savory main dishes, while a splash of cherry lambic adds complex juiciness to a simple berry crumble.
Here is a homebrew-scale recipe for KC Bier’s reverently brewed, Bavarian-style helles, which we here at Craft Beer & Brewing Magazine® named one of our Best 19 Beers of 2019.
Sticking stubbornly to classical German ingredients and methods—from decoction to spunding—the brewers at KC Bier are growing their business on full-flavored, bang-on lagers and weissbier.
We've heard the argument: Single-bacteria sour beers—so-called kettle sours—are detrimental to the success of more traditional, mixed-culture beers. But for Bret Kollman Baker of Cincinnati’s sour-focused Urban Artifact, the two coexist peacefully.
Brandon Bischoff, head brewer at Main & Mill, explains the challenge of choosing malts for a big stout whose mash will be used again for another beer made from second runnings.