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Solve Common Brewery Sanitation Problems before They Slow ProductionIn your brewery, you can improve cleaning and sanitation, optimize tank-cleaning performance, and reduce water, chemical, and labor costs while maintaining high hygienic standards. Here’s how.
Source Material: A Podcast Series in Partnership with Firestone Walker, Episode 3By Jamie BognerAs Firestone Walker celebrates their 30th anniversary this year, we’ve teamed up to share stories around a theme they’re incredibly passionate about and proud of—the deep relationships they’ve built with hop growers, hop brokers, and hop-industry organizations.
Brewing with Dune Pepper, a Taste of the NorthBubbling up through Québécois gastronomy and into the brite tanks of craft brewers, this foraged spice is gaining wider fame and winning fans—and it grows freely across much of Canada and the northern United States.
Flagstaff’s Pay ’N Take Is a Welcoming Waystation for Wandering Beer LoversBy Kate BernotFrom our Love Handles files on our favorite places in the world to drink great beer: In downtown Flagstaff, Arizona, this beer bar and package store has mountain-town spirit. Plus, hot dogs.
Podcast Episode 476: Matt Topping of COVA Finds Fruit Beer Gold with a Focus on Fresh Flavor and DrinkabilityBy Jamie BognerSome beers win so many medals that they become institutions—and with three World Beer Cup gold medals in five years, COVA’s Aloha State of Mind is making its claim. Brewmaster Matt Topping shares his secrets.
The Brewery Lab Is a Modern Shrine to the Brewing GodsIn the never-ending quest for quality, brewers turn to specialized instruments to build a better understanding of their raw materials, their processes, and their beer.
Recipe: Piwo Grodziskie OryginalneFrom Marcin Ostajewski, head brewer at Browar Grodzisk, here’s a recipe for the revived classic from the style’s own hometown.
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Podcast Episode 475: CB&B Podcast Live!By Jamie BognerVinnie Cilurzo of Russian River, Kelsey McNair of North Park, Evan Price of Green Cheek, Ben Edmunds of Breakside, and brewing scientist Tom Shellhammer of Oregon State University discuss dry hops, sulfur, and thiols, plus they answer audience questions during this special episode recorded live at the Craft Brewers Conference.
Grodziskie: Polish Champagne Pours AgainBy Jeff AlworthAll but extinct before Polish homebrewers revived it, grodziskie is now more than a decade into its second life. Here are the elements that come together to make this smoky yet delicate style so beguiling.
Recipe: Scared Sour Berliner WeisseBy Josh WeikertIf you find kettle-acidification to be intimidating, this Berliner weisse is a great way to start learning the process and thus expand your repertoire as a brewer.
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Podcast Episode 474: Brian Hink of Wander Back Beerworks Breaks Down Their WBC Gold Medal-Winning HellesBy Jamie BognerRoughly 18 hours after winning gold for their helles—Wander Back Lager—cofounder and head brewer Brian Hink shares their keys to winning, from fresh and locally sourced craft malt to mash-out decoction and careful attention to pH throughout the process.
Video Tip: A Careful Way to Add Coffee to BeersBy Kyle HarropHorus Aged Ales founder Kyle Harrop doesn’t drink coffee, but he loves to add it as a flavor component in his big barrel-aged stouts. In this clip from his video course, he explains his “tea bag” method to dial in contact time to get the flavor he wants.