Randy Mosher is an authoritative voice in beer but he’s still a student at heart. As an author, brewer, and consultant, he’s continuously looking to work with new ingredients, reconsider off-flavors, and try new brewing methods.
The biggest challenge in a Kölsch is building just enough malt body and character without going overboard.
Updating your brewery can be one of the healthiest things you can do, says Josh Weikert, as he leads you on a walk-through of a prospective system-reboot process that will enable you to get the most out of the time you spend brewing.
With six GABF medals and four World Beer Cup medals under his belt (in categories ranging from Pilsner to stout to IPA), La Cumbre Brewing Company’s Jeff Erway has built a reputation as a perfectionist and outspoken proponent of brewing quality.
It’s the second-largest ingredient in your beer by weight, and yet many brewers are content to keep uncritically plugging away at brewing with grains that were bred and designed to satisfy the needs of large breweries. That is beginning to change.
Adam Avery of Avery Brewing has seen a lot of cycles in craft beer over his past 26 years in business, and is bullish on the future.
We’re catching up with Marc Rauschmann the brewmaster of Germany’s BraufactuM, talking about the misconceptions of and pushing the boundaries of the Reinheitsgebot.
When it comes to barrels, brewers generally agree that the right beer to stand up to the assertive flavors of bourbon is a stout or porter. However, that doesn’t mean they are the best styles for other spirits.
Odd13 was one of the first breweries west of the Mississippi to take hazy IPAs into the world of production, launching Codename Superfan in 2015. In the years since, they’ve continued to experiment with the style, and have learned much in the process.
Veronica Vega, the head brewer at Dechutes Brewing Co. in Bend, Oregon walks us through the creation, trial, error, and eventual completion of the brewery's new light pilsner.