From the Love Handles department of our February-March 2020 issue, here are three favorite haunts (and here's to hoping they can all reopen again soon).
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Brewing a big beer? Don't let all those leftover sugars go to waste. Get another beer out of that grist! In this video course, the brewers from Main & Mill in Festus, Missouri, demonstrate their method for practical parti-gyle brewing.
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.
No simple kettle sours, these. In Berlin, Schneeeule is waging a battle to revive a more traditional mixed-fermentation Berliner weisse.
Odell Brewing in Fort Collins, Colorado, is notoriously tight-lipped on recipe and process. But in this hops-forward conversation, COO Brendan McGivney discusses their slow, steady approach to changing their flagship IPA—so that it can stay the same.
The industrial trick of moistening malt just before milling can allow finer grinds—and thus greater efficiency—without stuck mashes. Here’s how to do it at home.
Don’t expect barnyard flavors here: When *Brett* is the sole fermenting agent, the result should be relatively clean.
Barley, hops, water, yeast, and… the cloud?
Here is our review of the new book by Lars Marius Garshol, whose research on traditional kveik, raw beer, and other traditional techniques has shifted the paradigm on farmhouse brewing.
Phil Markowski, cofounder and brewmaster of Two Roads Brewing in Stratford, Connecticut, wrote the book on farmhouse ales. Here he looks back on that influential work, pondering the expanding universe of knowledge about farmhouse brewing.
San Diego’s Societe Brewing has long had a reputation for being brewers’ brewers, with dual-core IPAs expressing different sides of the West Coast coin, and a wild beer program designed around drinkable, funk-forward, lower-acidity beers.
From his Make Your Best series, here is Josh Weikert's not-so-sweet sweet stout, which gets some roast malt and Fuggles hops to balance the milk sugar and add complexity.