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).
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Community and quality—these two words carry the craft beer industry. Walk into any taproom in the world, and you will see it: strong relationships being built over beer. Brewers know this. In fact, their breweries thrive on it.
Thick, rich, smooth Baltic porter is a comforting treat for the frigid months. If only it were easier to brew...
John Mallett, VP of operations for Bell's, is one of the most respected technical brewers in the industry. Here, he discusses everything from sourcing and evaluating ingredients to maintaining haze in beer and engineering a brewhouse workflow.
The cofounder and editorial director of Craft Beer & Brewing Magazine® has traveled the country from coast to coast, talking to brewers and tasting their beer. Here’s a selection of highlights of his past year of beer.
These four exemplary beers inspired by the Scottish ale tradition showcase malt complexity and spirited fermentation.
Tim Matthews is hyper-focused on improving everything from product innovation to ingredient sourcing and grower/broker relationships. Here, he discusses the process of reinventing popular beers, and the impacts of various ingredients and processes.
For our annual Best in Beer survey, we asked thousands of you what brewing ingredients you prefer to use, and what types of beer you like to brew (and drink). Here's what you told us.
The cofounder of the Fort Collins, Colorado, craft maltings dives deep into the science of malt, from field to fermentor.