This recipe is inspired by one of our favorite pale lagers in Czechia: The Benedict Světlý Ležák 12° from Prague’s Břevnov Monastery Brewery.
The philosopher-brewer expounds on not conforming to preconceptions of style, staying small to protect their creative vision, and using a full range of herbs, spices, fruits, and vegetables to find that signature Antidoot aroma and flavor.
Inspired by Holstein: Chocolate Marzipan from BKS Artisan Ales in Kansas City, Missouri, here’s a recipe that uses marzipan (or almond paste) and cacao nibs for a decadent yet smooth and drinkable milk stout.
Ostensibly very European yet quietly very American in composition, this festive wintertime treat has comforting flavors that find compatibility in malt, roast, and chocolate.
Through dire decades for traditional lambic, this multigenerational Brussels brewery kept the flame lit long enough to witness the current renaissance. Yet Cantillon continues to explore methods for using fruit while staying true to the family’s vision.
The labs have been busy developing new critters for us to corral. Here are few recent releases worth trying at home.
Werner Van Obberghen and Lukas Van den Abeele discuss extending the tradition and digging deeper into lambic history with the next phase of the historic blendery and brewery.
Mildly sweet, vibrantly colored, inexpensive, and good for you—until you make delicious carrot cake out of them. Or carrot-cake beer. Why aren’t we brewing with carrots, again? Let’s get to the root of it.
Lacie Bray and Andy Coates, cofounders of Ozark Beer in northwest Arkansas, explain the stressful process and habitual leap of faith behind their cult-favorite beer, BDCS.
Inspired by Saison Cazeau, here is a recipe for a light, dry, farmhouse-style ale that gets a sweet-smelling lift from fresh fleurs de sureau.