For brewers who read and sponge all the info they can find, it may be hard to believe: The authors of two of the most influential brewing books of the past decade run a brewery together. In suburban Baltimore, Scott Janish and Michael Tonsmeire are experimenting at Sapwood Cellars.
SB stands for “stout base.” With thanks to Bluewood Brewing owner-brewer Cam Lund, this is a homebrew-scale recipe for one of five base imperial stouts that they use for their blending stock.
Our intrepid managing editor—currently based in Bangkok—shares his favorite beers of the year and ponders what may lie around the next corner.
In this special once-per-year episode, we reveal all your favorite beers, breweries, beer cities, and more—as voted on by Craft Beer & Brewing readers—plus, we walk through each of our Best 20 Beers in 2022.
Whether you source some alder-smoked malt or go all the way and build your own Stjørdal-style kiln, this style could be the pinnacle for smoke fiends: extreme smoke character enveloped in a dark, plush malt body. Jan Chodkowski of Denver’s Our Mutual Friend explains how and why they love brewing it with the Colorado Farm Brewery.
From our Love Handles files on beer bars we love: Gist offers finely honed ales, music, and atmosphere just off the Brussels tourist path.
In upstate New York, Steve Parker and his team at Fidens Brewing are making the kinds of juicy IPAs that got them excited about beer and inspired Parker’s intense study of brewing. Now, people come from afar to buy Fidens beers—and the learning continues.
This recipe from Drinkers for Ukraine includes grist percentages but leaves the strength up to the brewer—Jump Ship in Edinburgh, Scotland, even brewed an alcohol-free version, taking “anti-imperial” in another direction. We, on the other hand, went big.