Neil Witte, a Master Cicerone and founder of the TapStar draft quality certification for bars and taprooms, explains the basics that homebrewers need to know to keep their tap lines clean for the best possible beer.
This recipe is based on the strong heimabrygg—or boiled ale—homebrewed in the Dyrvedalen valley of Norway’s Voss region. It includes juniper branches, a long boil, and warm fermentation with the increasingly available Voss kveik.
The world’s brewers have had a few years now to play with the unusual, high-performing, previously little-known heirloom yeasts from Norway. So, what have we learned about what they can do?
A year without trade shows didn’t stop suppliers from bringing new malts and hops to market. Here we run down some of the most promising new varieties to try in our own breweries (starting with a couple that we’ve already taken for a spin).
You munch on a pretzel, you take a gulp. It’s obvious: Pretzels have always made beer taste better. So why not just add them directly?
Inspired by tantalizing descriptions of cream ale from the early 20th century, this recipe combines ideas from both the pre- and post-Prohibition eras—including corn in the grist, dry hopping, and above-average strength.
These craft maltsters from across the country work with online retailers, making it possible for homebrewers to have a wide variety of unique malts sent straight to their doorsteps.
Commercial brewers are in the earliest days of figuring out how to legally get CBD into beer (and keep it there). For homebrewers, it presents an open—if legally vague—field of play and experimentation.
Beernog is more than a way to lighten up a heavy traditional drink. It’s a hook that can lure more people into the indulgent joy of fresh eggnog—and variations abound.
In this edition of Love Handles—where we put the spotlight on the world's great beer bars—we check out The Cask in Richmond, Virginia; the Ware Jacob in Antwerp, Belgium; and the Eastside Club Tavern in Olympia, Washington.