Craft Beer Scene
Podcast Episode 29: Monkish Founders: The Techniques Behind Their IPAs
Our guests on this episode are Adriana and Henry Nguyen of Monkish Brewing in Torrance, California. Here, they discuss the patience and technique behind their IPA process (disproving any argument that hazy IPAs are rushed), and much more.
The Fusing of Beer and Marijuana (aromas mostly) is Having a Moment
With the national conversation happening on the legalization of marijuana there are beer makers laying the ground work for the day when the two products can be fully fused together.
Podcast Episode 28: De Garde’s Trevor Rogers: The Evolution of Their Spontaneous Process
Guest Trevor Rogers, cofounder of spontaneous sour beer maker De Garde Brewing in Tillamook, Oregon, joins Jamie Bogner in a conversation about the evolution of their beer making processes as one of America’s few all-spontaneous brewers.
Exploring Scottish Beers from Shillings to Wee Heavy
Some of the most flavorful and misunderstood beers come from Scotland. Wee Heavy and Shilling Ales once dominated pubs and tap lists, but have lost favor for more hop-forward styles. However, these beers, and their history, are worth a closer look.
Special Ingredient: Spruce Tips in Beer
Spruce tips add an immediately recognizable aroma and flavor to beer, yet some have a hard time accurately defining the specifics. When they are collected, handled, and brewed with properly, this historic ingredient will liven up just about any beer.
Five On Five: Brewers Discuss Their Favorite Malt-Forward Beers
While an essential ingredient in beer, malt is overlooked in favor of hops or yeast. However, the ingredient that gives color, ABV, and a strong dose of character is important. We asked a few of our favorite brewers to share their malt-forward beer picks.
Podcast Episode 27: Blind Enthusiasm Founder Greg Zeschuk: The Brewery Growth in Alberta, Canada
Greg Zeschuk, the founder of Blind Enthusiasm Brewing in Edmonton, Alberta, Canada talks with Senior Editor John Holl about the growing brewing scene in the province.
The Secondary Flavors of Malt
With a wide array of flavors that are imparted by simply using different malts and grain, the flavors in beer have never been more specific or diverse. From light and sweet flavors, to roast and smoke, the flavors in between continuously delight the palate
Great Beer Bars in Denver, New York, and Indianapolis
Here are the three beer bars that we explored in the “Love Handles” department in Issue 23 (December 2017/January 2018) of Craft Beer & Brewing Magazine®.
The Importance of the Color Red When it Comes to Malt In Beer
Color is vitally important to the visual experience of enjoying a beer. The malt and grain bill in recipes also imparts flavor, aroma, and mouthfeel. Let's dive a little deeper into the subject, and realize there’s great complexity in the ordinary.