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It’s Kiwi Craft and Kitschy Back-Alley Vibes at Golding’s Free Dive in WellingtonFrom our Love Handles files on our favorite spots around the world to enjoy a great beer: This characterful bar off an alleyway in New Zealand’s capital city offers a friendly welcome, local craft, tasty pizza, and a galaxy of Star Wars bric-a-brac.
Podcast Episode 490: Mike Stein and Pete Jones of Lost Lagers Look Back at American Brewing Over the Past 250 YearsBy Jamie BognerAs we celebrate the 250th anniversary of American independence, nothing seems more fitting than to take a look back at the earliest days of American brewing in the revolutionary era, guided by two brewers who’ve done the historical work and found ways to make that history relevant in our modern beer context.
Recipe: Washington’s Common Country AleThis colonial-era pale ale recipe—a collaboration with Mount Vernon to celebrate the 250th anniversary of the Declaration of Independence—takes a page right out of Martha Washington’s cookbook.
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Cooking with Beer: Jalapeño-IPA Corn DogsBring a spicy dimension to summertime festivities with your favorite dogs fried golden-brown in a jalapeño-IPA batter.
Recipe: Creature Comforts DaySpringInspired by Belgian grisette, Creature Comforts in Athens, Georgia, labels this a “country wheat beer,” describing it as dry, grassy, herbal, and slightly fruity.
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Why Wheat Is the Brewer’s Ultimate Multi-ToolBy Josh WeikertA bit of wheat is hard to beat—and it shows up in a bunch of today’s most popular beers and styles, even if most drinkers have no idea it’s there. Well beyond wheat beers and weizens, the golden grain has become one of the most useful ingredients in the modern craft brewery.
Cooking with Beer: Summer Sausage, White-Beer Cheddar Dijon, and Pickled OnionsLet the neighbors grill their wieners. For a charcuterie board that can blow away your next festive gathering, get ready to make your own summer sausage, and prep this delicious and addictive cheese spread plus pickles and biscuit to go with it.
Podcast Episode 489: The Post’s Nick Tedeschi Brews Flavorful Low-ABV Beers for Great Times with Great FoodBy Jamie BognerDelicious fried chicken and an artful take on comfort food may be the primary draws for this Colorado restaurant chain, but the award-winning beer is no afterthought. With six top-flight medals over the past six years, they’re proving that smaller beers designed to be enjoyed with food have an enduring place in craft brewing.
How to Speak Beer’s Chemical LanguageBy Randy MosherIt’s helpful to develop a common vocabulary to describe what we sense in our beer, but it’s even more helpful to understand the chemistry underlying those aromas and flavors. Here’s a primer.
Editors’ Picks: Software Gains and Distinctive MaltsFrom helpfully updated software to usefully colored malts, here are a few recent recs from our editorial team.
Recipe: NYBP Hazy CrushBy John HymanFrom New York Beer Project in Victor, New York, head brewer John Hyman shares this recipe for the experimental New England–style IPA that won back-to-back golds at the Great American Beer Festival. Besides hops selected for their bright, fruit-forward flavors, Hazy Crush features a cold-side addition of dried fruit and hibiscus flowers.
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Ask the Pros: How New York Beer Project’s “Island-Style” Hazy Crush Keeps Crushing MedalsWinner of back-to-back gold medals for experimental IPA at the Great American Beer Festival, NYBP head brewer John Hyman lays out the makings of their super-tropical Hazy Crush.