This bigger cousin of the dry stout gets a bump of strength and a deeper coffee-chocolate flavor profile, making it a great option for a seasonal treat.
By: Josh WeikertRELATED:
For a hearty dish to warm these chilly days, grab your favorite roast-forward stout or porter and head for the kitchen to try the recipe for these short ribs.
By: Justin BurdickRELATED:
From Otherlands Beer in Bellingham Washington, this evolving recipe represents a snapshot of head brewer Ben Howe’s ongoing quest to crack the code of Franconian lager.
By: Ben HoweRELATED:
As independent brewers worldwide follow their own paths of lager rediscovery, it’s worth taking a closer look at where it all started—the keller—and the rustic tradition we know as kellerbier.
By: Joe StangeRELATED:
From Kelly Montgomery, co-owner and head brewer of Cincinnati’s Third Eye—a frequent medal-winner for their stouts—this richly layered recipe includes a range of flavorful dark malts plus additions of lactose, cacao nibs, and vanilla.
By: Kelly MontgomeryRELATED:
From Kelly Montgomery and his team at Third Eye Brewing in Cincinnati, here’s a homebrew-scale recipe for a full-bodied stout from their medal-winning program. Lil Astral features oats, lactose, cacao nibs, and vanilla.
By: Kelly MontgomeryRELATED:
Drawn to the challenges of complex fermentations, this microbiology major and VLB-trained brewer continues to apply the lesson’s he’s learned about yeast selection, hop load, acidification, Brett acclimation, and more—lessons that could be valuable to any brewer working with mixed cultures.
By: Jamie Bogner
From Marble Beers in Manchester, England, here’s what head of production Joe Ince describes as “a lighter, hoppier bitter, northern in style.”
By: Joe InceRELATED:
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Brewing a tasty nonalcoholic beer is dramatically different from brewing one of normal strength—but this recipe provides a great jumping-off point for making something pleasurably hoppy but without the alcohol.
By: Tim SciasciaRELATED:
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Drinkers who are familiar with American light lager will be impressed by this crisp nonalcoholic version. Even more amazing, nonalcoholic beer production’s shortened fermentation can move this “lager” from grain to glass in as little as one week.
By: Tim SciasciaRELATED:
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Former Kona and Cellarmaker brewmasters have created the following guide to give you an advantage in a booming NA market.
By: Anthony Bledsoe , Tim Sciascia
Today’s British brewers are melding traditional cask bitter with brighter, modern hopping for a crushable alchemy greater than the sum of its parts. Will the rest of us ever catch on?
By: Jeff AlworthRELATED:
From our Love Handles files on the world’s great beer bars: Just south of the Twin Cities, Ansari’s offers some of the country’s finest craft beers with Mediterranean food, pull-tabs, hookahs, and other diversions.
By: Louis Livingston-GarciaRELATED:
The expert, brewer, and publican who helped to elevate Poland’s true national beer style—porter—dives into the style and its modern evolution from a local perspective, also telling the story behind the special day he conceived nearly a decade ago.
By: Jamie Bogner
In this free video course supported by Yakima Chief Hops, Paul Schneider, cofounder and head brewer of Pittsburgh’s Cinderlands Beer, details their flavor-focused approach to R&D and taking full advantage of advanced hop products.
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.
