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Looking for the best reads to elevate your brewing game or deepen your love for beer? These six must-read books should be on your shelf.
By: Five Star Chemicals (Sponsored)
For many of us, hop aromas are just about the most impenetrable of all smells. Yet understanding more about how the brain works with aromas can help us to make and enjoy really delicious beers.
By: Randy MosherRELATED:
From Beachwood Brewing in Los Angeles, El Verano is a traditional Belgian-style saison with a multigrain twist. This beer won bronze at the Great American Beer Festival in 2012, the brewery’s first year in operation—and Beachwood has taken home at least one GABF medal every year since.
By: Julian ShragoRELATED:
This Cleveland brewery takes an intentionally small and sustainable approach to making creatively fulfilling beers, and it all starts with the flexibility of their 10-barrel brewhouse.
By: Jamie Bogner
From Aslin Beer in Alexandria, Virginia, here’s a homebrew-scale recipe for the watermelon version of their paleta-inspired El Frutero, featuring additions of sea salt, habañero, and lime.
By: Aslin BeerRELATED:
Beachwood co-owner and brewmaster Julian Shrago explains why it’s so valuable to expand your sensory knowledge and vocabulary.
By: Julian ShragoRELATED:
At Grimm Artisanal Ales in Brooklyn, New York, Cloudbusting is always a hazy double IPA made with 100 percent New Zealand hops—however, the hop blend varies from batch to batch. This is a recipe for Cloudbusting #11, but feel free to make your own custom blend.
By: Joe GrimmRELATED:
Now that hazy IPA is ubiquitous, brewers are working harder than ever to make novel examples that stand out in the crowd. From hopping to yeast selection, here’s how a few of the pros are leaving their unique thumbprints on the style.
By: Kate BernotRELATED:
Kevin Davey and Lisa Allen of Heater Allen in McMinnville, Oregon, share this recipe for the first cold IPA in their Gold Dot line of beers—with, Davey says, “a warning for its sneaky strength.”
By: Kevin Davey , Lisa AllenRELATED:
Since their start in 2009, Matt Cole and Fat Head’s have cleaned up in the major competitions with their German-style wheat beers, American-style IPAs, and closely related styles. In this episode, Cole pulls back the veil and shares some of the process and ingredient choices that set their beers apart.
By: Jamie Bogner
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Explore the benefits of using ProBrew’s ProCarb™, instead of traditional carbonation stones, to carbonate your beverages.
By: Jake Kolakowski, Director of Business Development—Beer, Brewing, and Filling Systems, ProBrew (Sponsored)
Julian Shrago, co-owner and brewmaster at Beachwood Brewing in Los Angeles, explains how he first thinks about the flavors he wants in a beer before he begins thinking about ingredients.
By: Julian ShragoRELATED:
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Rhinegeist Brewery uses Berkeley Yeast’s Superbloom to craft an ultra-drinkable beer with hop complexity but without the typical baggage you can get from hops.
By: Joshua M. Bernstein, Berkeley Yeast (Sponsored)
Harvest-hopped beers are a seasonal delight no longer limited to breweries near the hop fields—nor even to the harvest season. Here’s a look at the logistics and tech that are expanding the harvest in time and space.
By: John M. VeriveRELATED:
Join Beachwood brewmaster Julian Shrago as he charts the path from choosing an unfamiliar style of beer to brewing an example that can please the crowd and wow the judges.
Steve Parker, cofounder and head brewer of Fidens in Albany, New York, details their approach to building the kind of soft, juicy, impactful hazy IPAs that keep you going back for more.
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.
