Joe Stange


Recipe: Forks in the Road Loral Saison/Lager

Here’s an example of split-batch brewing, with a batch that diverges post-boil to become both a hoppy lager and a saison. It's also a SMASH brew—single malt, single hop—leaning into German pilsner and lovely, lemony Loral.

Divide & Conquer: Practice the Art of the “Splatch”

Consider the possibilities of split-batch brewing—to get twice the variety without a lot more work.

Brewing a Hoppier Belgian Tripel with De Ranke

One of Belgium’s most distinctive tripels leans in a more bitter, aromatic direction. Inspired by Orval as much as Westmalle, De Ranke Guldenberg is a contemporary classic. Here, Joe Stange speaks with cofounder Nino Bacelle about its origins and makings.

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.

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).