Do future-you a favor: Take the time to organize your brewing zone.
This is an ideal recipe for trying out the cold-and-short method of dry hopping—in this iteration, with fruity Michigan-grown Chinook, but you can sub in whatever hops you want to test.
Many of us these days seem to dry hop like that old joke about voting—early and often. Drew Beechum makes the counterintuitive case for the “cold-and-short” method.
Beer brings people together—but over the past year, many people couldn’t get together at all. How does a homebrew club “club” when the clubhouse is closed? Drew Beechum has a few solutions that could remain useful even after the pandemic.
Here is Drew Beechum’s homebrewed take the legacy of the American stout—largely kept alive these days by our old-guard craft breweries.
American stout’s unlikely combination of roasted malt and American hops launched a movement and converted many a drinker. So, where the heck did it go? Drew Beechum isolates its elements and makes a plea.
Based on discussions with Julian Shrago, co-owner and brewmaster of Beachwood Brewing in Long Beach, California, here’s a homebrew-scale recipe for something Amalgamator-like—snappy, brisk, and brimming with Mosaic hops.
More juice, but with more bite—East Coast and West Coast are synthesizing, again, right before our eyes. How did we get here? And what’s next? Drew Beechum walks us through IPA’s battles and evolutions.
You, too, can brew a quaffable, enjoyable, malt-forward lager beer—in relatively short order.