In Longmont, Colorado, this small passion project devoted solely to spontaneously fermented beers trusts in data and science to better understand and guide their fermentation, aging, and blending.
Even homebrewers who consistently ace their ales can get intimidated by the prospect of fermenting a lager. Here, Josh Weikert demystifies what makes it different and shares advice from some pros.
Die-hards will say you need to go all-grain to brew a great pilsner. They’ll also say you need strict temperature control. That’s fine—we don’t have to share our beer or our tricks with them.
Sam Tierney, head brewer at The Propagator—Firestone Walker’s innovation brewhouse in Venice, California—separates conventional wisdom from cool science when it comes to brewing great lager. Proper technique is the key.
An American beer scene still dominated by IPA is enjoying a renaissance of small-scale lager brewing—the ground is fertile for combining the best of both. We don’t care what you call it—IPL, cold IPA, hoppy pilsner, whatever—as long as we get to drink it.
Floodland founder Adam Paysse shares his insights and perspective on collecting and nurturing mixed cultures for rustic, farmhouse-inspired beers.
At Seattle’s Floodland Brewing, Adam Paysse pursues a singular vision: to make beers that reflect his preferences and ideals. Turns out, a lot of other people dig them, too.
Time is a precious ingredient, even after packaging. Jester King founder Jeff Stuffings lays out some key considerations for bottling and conditioning your rustic, mixed-fermentation beers.
Is the future of Berliner weisse to be found in the past? These five mixed-fermentation versions offer a glimpse of what was and what remains possible.
Lager is made at the cellular level—and at the cultural one. How far can you push lager—with different ingredients, fermentations, sensory profiles—until it becomes something else? Randy Mosher ponders the science, the traditions, and the pragmatism.