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Podcast Episode 491: Brewing Scientists Tom Shellhammer and Cécile Chenot Are Changing How We Think About Older HopsBy Jamie BognerThrough a series of projects and papers, these two respected researchers are shedding new light on how hops age, how variety impacts that aging, how conditions such as temperature and oxygen affect hops, and more. An important takeaway: There’s more life in two-, three-, or four-year-old hop lots than we may have previously thought.
Recipe: Opus Aeternum, the Neverending BoilBy Greg CaseyFrom South Africa’s Afro Caribbean and Soul Barrel breweries, this hefty barleywine of 17.5 percent ABV is based on a unique, experimental process involving a boil stretched out over six days.
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Brewer’s Perspective: The Story Behind Cape Town’s “Neverending” BoilBy Lucy CorneA collaborative experiment between South African brewers led to a super-hefty barleywine of 17.5 percent ABV, via an unusual boiling process measured in days rather than hours.
Recipe: Newfoundland Hopped PerryBy Chris AdamsNewfoundland Cider shares this recipe for one of their small-batch perries, which undergoes a natural fermentation, ages on oak, and gets a final touch of Cascade and Centennial hops.
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On Patience and the Pursuit of Perfect PerryBy Josh WeikertPerry is hard to find and hard to make, and neither the fruit nor the wildlife is likely to cooperate. Yet that challenge—along with perry’s distinctive character—is a big part of what makes it worth pursuing.
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.