There’s a lot of beer in a lot of wood these days. How do you know what rises above the masses? Ask a brewer. We asked a few of our favorite brewers and brewing professionals to share their recommendations on wood-aged beers.
Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, addresses the question of the corn-like off flavor in your beer.
Brewers are forging their own paths from the long-traveled spontaneous-fermentation road. Where they will end up is anyone’s guess, but it’s shaping up to be a remarkable journey.
For Josh pFriem of pFriem Family Brewers, every beer they make—from Pilsner to wood-aged sour—expresses a brewing philosophy that prizes nuance and depth.
Lager brewing is technical and unforgiving, but today’s independent brewers are taking up the challenge and employing horizontal lagering tanks, vessels more common in the breweries of the world’s biggest brands, to keep their yeast happy.
Base malts are the foundation of beer. It’s worthwhile to have a sense of the trade-offs your extract supplier made. As a bonus, this mini-batch experiment is a good introduction to mashing.
When he finally opened his own brewery, Matthew Steinberg knew exactly what he wanted Exhibit 'A' Brewing Co. to be. This week he talks about lessons learned along the way and the relationship that exists with the brewery down the street – Jack’s Abby.
Before he and his two brothers founded Jack’s Abby Craft Lagers, Jack Hendler, the co-founder of Jack’s Abby Craft Lagers talks about his fondness for the darker side of the lager style, including schwarzbier and Baltic porter.
How a trip to a museum inspired a modern classic and the best-selling beer in Wisconsin.