Joe Stange


Special Ingredient: Marshmallow

The rise of dessert stouts has included no small number of marshmallow beers, with the potential to evoke childhood memories of fireside treats. So, how do you brew with marshmallows—and is it even worth the mess?

Breakout Brewer: Grains of Wrath

On the edges of Portland, Oregon, and the country’s most demanding beer scene, Grains of Wrath is turning heads and earning respect with bright West Coast IPAs and award-winning lagers.

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Love Handles: The Muted Horn of Berlin

This elegant but cozy neighborhood bar's star-studded beer selection has made it a destination for European geeks and wayfarers.

Simple Draft Line Cleaning for Homebrewers

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.

Recipe: Dyrvedal-Style Vossaøl

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.

Brewing with Kveik: What Have We Learned So Far?

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?

Editors’ Picks: New Ingredients to Try

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).

Special Ingredient: Pretzels

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?

Recipe: American Throwback Cream Ale

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.

Craft Malt: Choose Your Terroir

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.