This rye riff on the classic American IPA is plenty hop-forward but with a more substantial grist than most. Rye’s an excellent ingredient that pairs beautifully with bright, clean hop flavors.
From sourcing old-fashioned ingredients to aiming for authentic flavor, Our Mutual Friend head brewer Jan Chodkowski outlines an approach to brewing historically inspired beers in a modern craft brewery.
Jan Chodkowski, head brewer and co-owner of Denver’s Our Mutual Friend, outlines his approach to brewing historically inspired, highly drinkable, smoke-forward beers.
Whether you call it black IPA, Cascadian dark, or something else, this unholy union of hops and darkness enjoys a cult following that continues to watch the style evolve.
Kevin Davey of Heater Allen and Gold Dot Beer explains the science behind why domestic two-row pale malt is ideal for pairing up with rice or corn for a crisp, cold IPA whose flavors will last longer.
This extract-based ode to American malt liquor—and to an old friend—gets appropriately large portions of adjuncts and enzyme to boost attenuation. Serve it cold!
Since adjunct lagers are cool again, it may be time to give American malt liquor a fresh look. Lean and strong, this adjunct-laden product of the post-Prohibition era has the power to evoke simpler times.
Kevin Davey, co-owner of Heater Allen Brewing and Gold Dot Beer, explains why domestic two-row is the base malt of choice for cold IPA, combining with adjuncts such as rice or corn for lighter body and longer shelf life.
Corn has long held an important place in brewing across the Americas, from chicha in the Andes to Mexican and American adjunct lagers. Today, craft maltsters and brewers are seeking more flavorful heirloom varieties to see how far they can push those flavors.
Whether you want to brew a more convincing Czech-style lager, or you simply want to borrow a few tricks to shape the kind of beer that seems impossible to stop drinking, here are some elements to consider.