In every issue our Love Handles department features three great beer bars. For Issue 34 we went to the Pine Box (Seattle), Stein Haus (Great Falls), and Small Bar (San Diego).
From making the most of the harvest to a long-simmering pot on the stove, Justin Wright and Justin Kruger, a.k.a. “Two Fat Justins,” have created recipes to make your autumn a little more vibrant.
That city in Oregon isn't the only Portland worthy of a beercation. The one in Maine is flourishing, mixing American classics with scrappy, inventive upstarts, more hazies, and a multitude of styles.
Want to change up your wheat-beer game? Here's John Mallett, director of brewing operations at Bell’s in Kalamazoo, Michigan, on forging a deeper relationship with this versatile ingredient—and how it can improve your next recipe.
This old ale is brewed with molasses, a robust malt bill, then oak-aged. The result is a rich malty delight that’s deceptively smooth and drinkable. Head Brewer Jeremy Kosmicki calls it a “nighttime sipper” and a respite from the hops-forward styles.
This blonde ale is more flavorful than your average “lawnmower” beer, so save it for after you mow. Once you dial in the recipe, this beer will get your non-beer-drinking friends started down the path to craft-beer obsession! And you’ll enjoy it, too.
A properly brewed weizenbock will have you experiencing intense malt and yeast flavors with enough alcohol to warm the body and soul.
Light American lager is the hardest “nothing of a beer” you will ever make. Here is a simplified version.
From Bearded Iris Brewing (Nashville, Tennessee), here’s a Pilsner-based IPA that uses Columbus hops extract, Mosaic and Simcoe Cryo, and Galaxy, Mosaic, and Motueka hops.
From Seventh Son Brewing Co. (Columbus, Ohio), here’s a homebrew-scaled recipe for a cocoa- and vanilla-infused imperial stout with a hefty dose of salt.