You, too, can brew a quaffable, enjoyable, malt-forward lager beer—in relatively short order.
It may be brewing science, but it ain’t rocket science. You can brew a great lager faster than you think—but not too fast. Drew Beechum demystifies how it works.
Try culturing up dregs from a favorite mixed-fermentation beer to brew this farmhouse ale, a balanced frame for funky depth.
Farmhouse brewing is a huge barn, with room for all sorts of creatures. How many of them, though, help you make really drinkable beer? Here, Drew Beechum lays out a path toward restraint.
Drew Beechum demystifies the chemistry, boiling water down to all you really need to know to make better beer.
Don’t think of this as a clone of Dupont’s Avec Les Bons Voeux—think of this as a beer inspired by it. It’s the right blend of earthy, hoppy, fruity, spicy, and dry, and it makes for sweet dreams.
This is a beer that will make you want to hit the high seas, now with 100 percent less empire-building.
Whether African, Caribbean, or Belgian, foreign export stouts occupy the oft-overlooked middle ground between the smooth lows of dry Irish stout and the highs of alcoholic exuberance.
We bring you the sordid tale of a love triangle: One brewer, two beers, and a lot of feelings. C’est la vie.