Diversity in the craft beer industry still has a long way to go, but steps are being taken to make the beverage more inclusive.
There’s a lot of beer in a lot of wood these days. How do you know what rises above the masses? Ask a brewer. We asked a few of our favorite brewers and brewing professionals to share their recommendations on wood-aged beers.
Which beers stoked James Dugan and Andy Miller passion for brewing? The mad geniuses of Great Notion Brewing in Portland, Oregon like a mix of craft classics and cutting-edge favorites for their Pick Six.
Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, addresses the question of the corn-like off flavor in your beer.
In the strictest sense of the word, honey ales don’t have a “style.” In the 2015 BJCP Style Guidelines, they probably best fall into category 31B, Alternative Sugar Beer, assuming that honey is the only specialty ingredient used.
Brewers are forging their own paths from the long-traveled spontaneous-fermentation road. Where they will end up is anyone’s guess, but it’s shaping up to be a remarkable journey.
For Josh pFriem of pFriem Family Brewers, every beer they make—from Pilsner to wood-aged sour—expresses a brewing philosophy that prizes nuance and depth.
The Michigan brewer behind beers such as Two Hearted Ale and Oberon Ale recently released for the first time their house yeast, enabling homebrewers to make accurate clone brews or experiment.
In this video tip Mike Karnowski spends some time discussing historical porters and their flavors.
Lager brewing is technical and unforgiving, but today’s independent brewers are taking up the challenge and employing horizontal lagering tanks, vessels more common in the breweries of the world’s biggest brands, to keep their yeast happy.
Base malts are the foundation of beer. It’s worthwhile to have a sense of the trade-offs your extract supplier made. As a bonus, this mini-batch experiment is a good introduction to mashing.