In this edition of No Rests for the Wicked—where we aim to extract the most character from extract brewing—Jester Goldman turns his attention toward hazy IPAs as juicy as anything brewed all-grain.
The pH of wort affects flavor, clarity, hop utilization, and more. Longtime Port City head brewer Jonathan Reeves explains why water and pH adjustment—and measuring it at different steps in the brewing process—is a key to brewing consistently great beer.
Swifty Peters and Amos Lowe collectively spent decades honing great craft lagers, long before they were trendy. In this episode, they discuss their unwavering commitment to making award-winning lager exactly the way they want it.
Dusan Kwiatkowski, head brewer at Austin lager stalwart Live Oak, shares the brewery’s philosophy and technical approach to historical styles such as their Pre-War Pils, Grodziskie, and more.
As brewers pursue ever higher gravities for richer, stronger, thicker stouts, something immediately becomes clear: Most breweries weren’t made for this. Here’s a closer look at how breweries are adjusting for huge grists, long boils, and viscous beers.
In further exploring how to squeeze the most character out of extract brewing, Jester Goldman turns his attention to kettle sours.
Matt Riggs is brewmaster and cofounder of Riggs Beer Company in Urbana, Illinois, where they grow their own six-row barley and have it malted locally. Here he talks about the strengths of that under-loved malt.
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.
Denny Foster, founder of Main & Mill Brewing, talks about adjusting mash pH and water depending on what you're brewing via parti-gyle—and tools to make it easier.
Get back to basics and focus on the starch-conversion mash step, to better understand which mashing regime best fits the beer you want to brew.