Podcast Episode 221: Jan Chodkowski of Our Mutual Friend Embraces Both the Bold and the Sublime

For Denver’s Our Mutual Friend, subtle tweaks and improvements over years of brewing have brought their hoppy beers into medal-winning form, but the big and brash flavors in their smoked beers showcase their penchant for dramatic statements.

Recipe: Old Nehampkin Imperial Stout

Here is Annie Johnson’s recipe for a rich, complex, adjunct-free imperial stout that mellows and improves with some time in the cellar.

No Rests for the Wicked: Imperial Stout, Extracted

You don’t need a truckload of grain and a giant mash tun to brew a big, rich imperial stout perfect for laying down for months—this one is right in the extract brewer’s wheelhouse.

Cooking with Beer: Bratwurst Burger with Ale-Braised Onions & Spicy Mustard

Why yes, we do fire up the grill in mid-winter. Here, brown ale adds layers of Maillard comfort to braised onions and a from-scratch (but simple to make) bratwurst burger.


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Recipe: Dutchess Ales Duffield Best Bitter

Courtesy of Mike Messenie at cask-centric Dutchess Ales in Wassaic, New York, this homebrew-scale recipe is a pleasantly lush and nuanced take on their original Best Bitter, meant for natural cask-conditioning in a 5.4-gallon (20-liter) “pin.”

Flavor Fever: The Misunderstood Glory of Bitter

No, it’s not boring—it’s sublime. Yes, it should be somewhat bitter—but balanced. Randy Mosher breaks down one of the beer world’s great classics and the context that makes sense of it. Ready for a session?

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Recipe: Firestone Walker Merlin Milk Stout

Courtesy of Firestone Walker Brewmaster Matt Brynildson, this is a homebrew-scale recipe for a rich but highly drinkable milk stout with complex malt character. The recipe is also versatile—a great base for adding coffee or flavored adjuncts.

Video Tip: Developing Simple Recipes for Complex Fermentations

Jim Crooks, master blender at Firestone Walker Barrelworks, describes the process of tinkering with elegant beer recipes to get the desired complexity and character after months or years of maturing with yeast and bacteria.

Podcast Episode 220: Kyle Harrop of Horus Aged Ales Pushes the Edges of Adjunct Technique

The serial collaborator from Oceanside, California, discusses the techniques he’s honed to build balanced flavor with energy and flair in intensely adjunct-forward beers.

Brewer’s Perspective: The Dark, Delicious Journey From Oatmeal to Milk to Nitro

Over the years at Firestone Walker, Matt Brynildson has brewed several heralded stouts—including Nitro Merlin, named one of our Best 20 Beers in 2020. Here, he walks us down that path of iterations, from gateway beers to what’s around the next corner.

The Watering Hole in Tokyo Has Your Gyoza & Gose

From our Love Handles department for beer bars we love: In Japan’s eclectic and hectic drinking scene, Watering Hole remains a Tokyo craft-beer pioneer.

Recipe: Machine House Dark Mild

From cask-centric Machine House in Seattle, here is a homebrew-scale recipe for their Dark Mild—a rich, session-strength ale ideal for cask-conditioning yet sturdy enough for kegging or bottling.

Gearhead: American Real Ale - What Condition Cask Condition Is In

Does slow, subtle cask ale still have a place in today’s variety-driven, can-cluttered American scene? Along with a primer on the gear and vocabulary, here’s why this is an endangered tradition this side of the Atlantic—and why it refuses to die.

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Capturing Indigenous Yeast Cultures with Antidoot

In rural Flemish Brabant, Antidoot Wilde Fermenten’s house mixed culture includes various wild yeasts they have captured over the years. Here, Tom Jacobs offers tips for success in wrangling your own local strains.