Dark malts and ample hops intersect at a risky but rewarding flavor zone where few brewers dare to tread with regularity. Here we dig into recipe choices for distinctive, hop-forward black beers that avoid the pitfalls.
A year without trade shows didn’t stop suppliers from bringing new malts and hops to market. Here we run down some of the most promising new varieties to try in our own breweries (starting with a couple that we’ve already taken for a spin).
We are visual creatures—but color is deceptive. Randy Mosher, author of Tasting Beer, shares insights to help us widen our stout vocabulary.
American stout’s unlikely combination of roasted malt and American hops launched a movement and converted many a drinker. So, where the heck did it go? Drew Beechum isolates its elements and makes a plea.
Ready for Wheat Beer School? Bluejacket head brewer Ro Guenzel connects the dots between the history of wheat and barley, their importance to civilization, and the unique properties they bring to Bavarian-style weissbier.
These craft maltsters from across the country work with online retailers, making it possible for homebrewers to have a wide variety of unique malts sent straight to their doorsteps.
We asked for your favorite hops and malts you like to use for brewing, and you told us. Here are your 2020 Readers’ Choice picks for favorite ingredients.
Andreas Krennmair's new book takes a detailed look at the history, ingredients, and processes of Vienna lager. Here is some of what he’s learned.
This elegant beer with Austrian roots hides in plain sight pretty much everywhere except Austria. In this edition of Style School, Jeff Alworth explains how Anton Dreher’s 19th century creation is poised for a restoration.
Perennial's Phil Wymore discusses the fundamentals of formulating an imperial stout grist that has plenty of body and color while avoiding too much roast.