Certain hops play leading roles, but the supporting actors are just as important and often overlooked. Sean Buchan of Cerebral Brewing shares some of his favorites.
Ales have long been a brewer’s playground. Lagers, the time-matured, technically difficult, were the other side of the coin. Now, lagers are being played with like ales. Is this tinkering a good thing, or are we about to jump the shark?
In a proper pale ale, the focus is, correctly, on the hops. However, no matter whether that pale ale is British in origin, or American, or Belgian, or is from the new hazy school, the malt that goes into the recipe matters.
Three Four Beer Co. Co-owner and Head Brewer (and former Odell and Horse & Dragon brewer) Linsey Cornish offers five tips for brewing great stouts and porters.
James and Sarah Howat of Denver, Colorado’s Black Project Spontaneous & Wild Ales love brewing with grapes, not just for the flavor contributions they provide, but also for the fermentation benefit.
Trevor Rogers of de Garde Brewing on Quality Fruit, Contextual Process, and the Art of the Blend
The Bruery Terreux sour-beer facility has accelerated and expanded various beer projects using wine grapes. It continues to break ground with everything from imperial stouts cofermented with grape must to whole-cluster refermentations in barrels.
In beer circles these days, ask about a "pastry beer" and get ready to receive an earful. It's a style that's not actually a style and includes beers that either don't contain pastry ingredients or mimic pastry. Still, there's no denying the popularity.
Tony Lawrence, the brewmaster and co-owner at Boneyard Beer in Bend, Oregon, walks you through building a recipe for a clean, crisp, and very dry IPA.