Craft Beer Scene


Sour in an Hour?

Brewers are experimenting with white koji to speed up the time to acidify their kettle sours.

Podcast Episode 88: Allagash Brewing’s Jason Perkins: Belgian Tradition Meets American Creativity

Perkins shares lessons learned over two decades of work at Allagash, from building haze stability in witbier to fermenting with Brettanomyces and spontaneous fermentation

Classic Haze: Rediscover the Hefeweizen

Hefeweizen is the classic hazy style with aromas of banana and clove, and while it might not be the most popular beer style these days, Phil Markowski doesn’t think it will ever disappear and offers some tips on how to make a great version at home.

The Ravages of Time on Wood-Aged Beer

Time is a transformative ingredient in wood-aged beer. Neil Fisher of WeldWerks Brewing shares what he’s learned about making beers that stand up to extended aging.

Podcast Episode 87: Modist Brewing’s Keigan Knee: Brewing Otherwise Impossible Beers Using a Mash Filter

In this episode, Knee discusses the mash filter process and unique design considerations, the finer points of malt in designing hoppy beers, layering cryo and T-90 hops of the same variety on top of each other for heightened effect, and much more.

Beer Bars We Love in North Carolina, New York, and Colorado

In this edition of Lovehandles we explore Brawley’s Beverage, Hoot Owl, and Finn's Manor

Brewing Contemporary Styles with Kveik Yeast

The speed and temperature flexibility of kveik yeasts make them attractive to commercial brewers, and many, like Daniel Cady of Mikkeller San Diego have begun experimenting with them across a range of styles beyond just “farmhouse” ales.

Dosing Homebrew With Marijuana Tinctures

Read on about a collaboration that combines a cold-side addition of cannabis flower with a tincture addition that allows you to customize the concentration of THC in each bottle.

Podcast Episode 86: Russian River Brewing’s Vinnie Cilurzo: Brewing Sour Beer with Old World Tradition and Contemporary Innovation

In part two with Vinnie Cilurzo, he discusses open fermentation for everything from Pliny the Elder to STS Pils, the impact of tank geometry, de-barreling sour beer without worry about oxygen exposure, and much more.

Why Brewers & Beer Drinkers Should Embrace Unscented Soap

Aroma is key to the beer-drinking experience, and when you lift a glass to your nose in the hopes of getting hops, grain, yeast, and special ingredients but all you breathe in is rose blossom or Granny Smith apple, it distracts from the task at hand.