This distinctively spicy folk ingredient has a long tradition of going into American drinks, including beer—though it comes with a few disclaimers. Ready to forage?
Our hop choices as brewers aren't limited to single varietals. Those who know hops best are mixing and matching them to make useful blends. Here are some options worth trying on brew day.
“We think pilsners can be as different from each other as the four or five IPAs we have on tap,” says Kurt Smith, cofounder and head brewer at Smith & Lentz Brewing in Nashville, Tennessee.
As historical beers go, this is an odd one: an Austrian beer once described by Mozart (maybe), with a grist of 100 percent malted oats, and cream of tartar to lend a refreshing acidic touch.
In about a decade, mead has gone from off-the-radar for beer lovers to an attention-grabbing trend driven by bold flavors and rave reviews. So, what’s all the fuss about?
From the Love Handles department of our April-May 2020 issue, here are three of our favorite beery destinations, from Florida to Washington state via Middle Franconia.
Joe Stange speaks with Agostino Arioli, founder of Birrificio Italiano, about the 25-year-old beer that’s sparking a new wave of hop-forward lagers—and about what makes Tipopils different.
Want to brew a helles from 50 years ago? For a snapshot in the evolution of pale lager, here is a Bavarian helles recipe from 1967.
It’s a nutty spice, but it comes from a fruit. Popular as a baking ingredient in the Middle East, the dried seeds of St. Lucie cherries can also work really nicely, as it turns out, in beer.
In each issue, our Love Handles department visits three great beer bars. This tour from Issue 36 takes us from Rhode Island to Ukraine via Manhattan.