The wood cellar and mixed-fermentation director for fast-growing Creature Comforts in Athens, Georgia, dives deep into brewing and blending barrel-aged beer.
Steve Crider, founder-brewer-handyman at 2nd Shift Brewing in St. Louis, shares his know-how on keeping a brewery running, and what to do when things break down.
Join Chris Tropeano, cofounder and head brewer at Resident Culture, for a kettle-souring brew day. Get his expert advice on recipe development, bacteria, process, hopping, adjuncts, and much more.
This recipe courtesy of Brasserie Lupulus in the Ardennes offers a modern spin on the Wallonian strong brown ale.
Historical quirks, local preference, and individual creativity all have a say in the diversity of Belgium’s brown ales.
Belgian panache and historical tricks can liven up a slice of the color spectrum often seen as decidedly unsexy.
Every year brings a spate of new beer books, often released ahead of the holiday shopping season. From Issue 36 (Dec 2019–Jan 2020), here are a couple of recommendations.
What if the next hot trend is a return to old favorites? Stranger things have happened in the world of food and drink. On that bet, Bagby Beer of Oceanside, California, is all in.
Steve Crider, founder-brewer-handyman at 2nd Shift Brewing in St. Louis, demonstrates a quick, low-cost method for making your own tap handles.
Jack Hendler, cofounder of Jack’s Abby Craft Lagers, chooses a six-pack of beers that influenced his development as a brewer—including, of course, a healthy splash of lager.
Here is a homebrew-scale recipe for the beer that won a Specialty Beer gold medal at the 2017 Great American Beer Festival.
Had enough pumpkin beer? Embrace an American tuber so mighty that it doesn’t care whether you make it a side dish or a dessert. Or a beer. With whiskey.