Recipe: Incendiary Brown Porter

This is the recipe for one of several rotating porters that North Carolina’s Incendiary likes to make and keep on tap for its customers—but this is the one that took home gold from the 2023 World Beer Cup.

By: Matt Medley

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Ask the Pros: Brewing an Incendiary (and Award-Winning) Brown Porter

Video Tip: Working with Modern Kit and Ingredients to Dial In Old-Fashioned Beers

Our Mutual Friend co-owner and head brewer Jan Chodkowski outlines several things to consider when working with today’s equipment and ingredients to craft tasty yet historically grounded beers.

By: Jan Chodkowski

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Video Course: Brewing Historically Inspired Smoked Beers with Our Mutual Friend

Data-Driven Product Offerings

Learn how, as a craft brewer, you can use point of sale data to expand your offerings and cater to a broader audience.

By: Arryved (Sponsored)

Ask the Pros: Brewing an Incendiary (and Award-Winning) Brown Porter

Last year was a great one for dark beers from Incendiary in Winston-Salem, North Carolina. While their Schwarzbier earned its spot on our list of Best 20 Beers in 2023, this porter also nabbed gold at the World Beer Cup. So, what makes it tick?

By: Josh Weikert

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Brewer’s Perspective: Gold Medal Schwarzbier with Incendiary

Make Your Best Lichtenhainer

This light and quenching smoked wheat beer remains a relatively obscure platypus in the style canon. Lichtenhainer is undeniably odd yet easy to brew and lots of fun to drink.

By: Josh Weikert

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Recipe: Smoky Grove Lichtenhainer

Podcast Episode 345: Arizona Wilderness Explores Terroir Through Mobile Coolships, Regenerative Local Grain, and More

Head brewer Brad Miles and wood cellar manager Nick Pauley discuss the ways this Gilbert, Arizona, brewpub builds a regional approach to flavor in everything from saison and spontaneous beer to lager, while providing crucial support for the agricultural side of beer.

By: Jamie Bogner

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The Best 20 Beers in 2023

Video Tip: Brewing Beers from the Past with What You Have Today

From sourcing old-fashioned ingredients to aiming for authentic flavor, Our Mutual Friend head brewer Jan Chodkowski outlines an approach to brewing historically inspired beers in a modern craft brewery.

By: Jan Chodkowski

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Video Course: Brewing Historically Inspired Smoked Beers with Our Mutual Friend

Navigating the Rising Nonalcoholic Beer Market

From Dry January through changing consumer preferences, ProBrew’s Alchemator allows breweries to diversify their product offerings.

By: Jake Kolakowski, Director of Business Development—Beer, Brewing, and Filling Systems, ProBrew (Sponsored)

Recipe: De Garde Première with Spruce

From de Garde Brewing in Tillamook, Oregon, head brewer Trevor Rogers shares this recipe for a spontaneously fermented beer flavored with foraged spruce tips—though the process is easily adapted for mixed-culture pitches or clean, single-strain fermentations.

By: Trevor Rogers

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Unloose the Spruce

Unloose the Spruce

Easy to forage and easy to use, spruce tips can add a range of flavors to your beers and be used in a variety of ways—and the best time to harvest them is just around the corner.

By: Josh Weikert

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Brew with the Seasons

Recipe: Bierstadt Helles

Bierstadt Lagerhaus cofounder and brewer Ashleigh Carer describes their Helles as “the purest expression of malt,” best consumed by the liter. While it may not get as much fanfare as their Slow Pour Pils, it’s equally beloved among the brewers drawn to Denver’s Bierstadt during the Great American Beer Festival—or any time of year.

By: Ashleigh Carter

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Video Course: Lager Harder with Bierstadt Lagerhaus

San Diego’s O’Brien’s Pub Is an Original in a City of Craft-Beer Legends

From our Love Handles files on the world’s great beer bars: For more than two decades, O’Brien’s Pub has been one of the most influential drinking spots in one of the country’s most dynamic beer cities.

By: Beth Demmon

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San Diego’s Live Wire Has a Legendary Jukebox and Great Local IPA on Tap

Podcast Episode 344: Marble’s Josh Trujillo Finds Success at the Intersection of Hops and Lager

Since 2008, Albuquerque’s Marble Brewery has been exploring ways to make great lagers on a system built for ales, and their numerous medals are proof that the work has paid off. In this episode, master brewer Josh Trujillo details their approach—from corn and rice lagers to hop-forward pilsners and even cold IPA.

By: Jamie Bogner

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Beercation: Albuquerque, New Mexico

Video Course: Brewing Historically Inspired Smoked Beers with Our Mutual Friend

Jan Chodkowski, head brewer and co-owner of Denver’s Our Mutual Friend, outlines his approach to brewing historically inspired, highly drinkable, smoke-forward beers.

By: Jan Chodkowski

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Brewing Historically Inspired Smoked Beers with Our Mutual Friend

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.

Mastering Cold IPA

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.

Fresh Hopping with Single Hill

Join Single Hill cofounder and head brewer Zach Turner on an expedition to the Yakima Valley at harvest time to pick up the freshest hops, then take them back to the brewery and add them—in different forms and different ways—to beers brewed that day.