This homebrew-scale pils recipe is based on the world-class example developed by Eric Toft, brewmaster at Private Landbrauerei Schönram in Upper Bavaria.
In the foothills of the Alps, Schönramer Brewmaster Eric Toft is a tinkerer and fine-tuner of highly addictive lagers.
From the legendary Cantillon lambic brewery in Brussels, fourth-generation brewer Jean Van Roy chooses a six-pack of beers that have influenced him over the years. They feature the bitter, the dry, and a lifelong appreciation for good old-fashioned pils.
Conceived by the brewers at Other Half in Brooklyn, New York, this is a homebrew-size version of their open-source recipe meant to raise funds for out-of-work hospitality professionals. So, brew this beer… then support the cause.
Supremely laid-back and confidently different, the brewers at Rockwell Beer Co. in St. Louis have quickly built a strong following.
In a time of fear and uncertainty, here are ideas for some much-needed distractions.
Scratch—the rural Illinois brewery just nominated for a James Beard Award—is known for a seasonal range of beers made from foraged ingredients. Less well known is what they use to ferment most of those beers: the same stuff they use to raise their breads.
Deploying coolships, open fermentors, turbid mashes, and decoctions, and specializing in lagers and spontaneous fermentation, the brewers at Dovetail in Chicago are among the new guard for the old ways.
Baltic porter survived the 20th century in Poland, and it stayed strong. Now a new generation of Polish brewers is pushing the envelope.
Every year brings a spate of new beer books, often released ahead of the holiday shopping season. From Issue 36 (Dec 2019–Jan 2020), here are a couple of recommendations.