On a hazelnut farm 45 minutes from Portland, Oregon, Wolves and People is taking its beer closer to the land, with yeast cultured on the farm, an estate barley program, farm-grown ingredients, and more.
Decoction is not an obsolete brewing technique. It’s one that can take you to other (richer) destinations… even a few you might not expect.
Jonathan Moxey, head brewer of Rockwell Beer in St. Louis, explains how dehusked roast malts such as Carafa can be useful for adjusting color as well as building smoother flavor into black beers.
The fifth-generation leader of this family-owned British malthouse discusses the ins and outs of barley, malting, heritage varieties like Golden Promise and Maris Otter, crop year challenges, crystallization and roasting, batch blending, and more.
Chris Harris, founder and brewer at Black Frog Brewing in Holland, Ohio, embraces malty depth, seems impervious to the latest craft trends, and wants everyone to feel welcome.
The longtime Bell’s brewer dives into the minutiae that make this evolving style of highly hopped, low-calorie beer so compelling, and discusses the particulars behind one of their biggest releases in recent history—Light Hearted Ale.
The industrial trick of moistening malt just before milling can allow finer grinds—and thus greater efficiency—without stuck mashes. Here’s how to do it at home.
In this edition of Jeff Alworth's Style School, we look to the early days of American microbrewing, when attempts to recreate a neglected British style may not have been historically accurate—but they were something altogether new (and delicious).
Stephen Mastroianni of Nova Scotia's unusual Horton Ridge Malt and Grain—a craft maltster and brewery—explains how green malt yields none of the typical malt flavors, opening up a whole new canvas on which to brew.
From bespoke historical beer recipes to a thing that turns your can into a cup, here are our Editors' Picks from Issue 37 (February–March 2020).