From its outpost an hour outside of downtown Chicago, Art History has quietly built momentum by focusing on a range of Czech- and German-inspired lagers as well as bitters, milds, and other English styles. In this episode, head brewer Greg Browne and cofounder Tom Rau share their approach to making traditional beers cool again.
Crack some grains and cook some rice if you want, but attacking cold IPA with the partial-mash method is simple. Let the pedants argue about whether it’s a style—we’re too busy brewing and drinking it.
From our Illustrated Guide to Homebrewing: For those jumping into all-grain brewing at home, here’s what to know about mashing for success.
From our Illustrated Guide to Homebrewing, here’s what to know when you’re moving from extracts to taking greater control of your grist, mash, and lauter.
In this excerpt from our Illustrated Guide to Homebrewing, we discuss brewing with extracts and steeping with specialty grains—and why there is much to be said for embracing them at home.
Scott Janish, cofounder of Sapwood Cellars and author of The New IPA, explains how mash-hopping—especially before fermenting with yeasts that are engineered to unlock bound thiols—can add a significant aroma boost to your IPAs.
Old-school malt layers, New World hop flavors, and that beautiful red-amber color... Love live the red IPA.
In this throwback IPA style that recalls the beauty of malt—both visually and in the flavor—you can go with a complex, layered all-grain grist. Or, you can get there quicker (and just as beautifully red) with an intentional approach to extract brewing.
You don’t need an industrial Japanese brewery—nor even an all-grain homebrew system—to make a clean, light-bodied, refreshing rice lager ideal for sushi and summertime.
From malt choices to mash out, Altstadt head brewer Craig Rowan explains how they mill and step-mash their medal-winning Lager.