From our Love Handles files on beer bars we love: Northern Michigan has no shortage of great breweries, but there’s really just one top-notch beer bar at the tip of the Mitt—and 7 Monks in Traverse City is it.
Matt Van Wyk cut his teeth on barrel-aged beers in Chicago in the ’00s, but with Alesong—in the bucolic winery-filled hill country of the southern Willamette Valley—he and cofounder Brian Coombs have built a brewery focused solely on barrel-aged beer.
Here’s an elegant homebrew recipe for a super-lean and dry rice lager, ideal for warm summer nights or enjoying with virtually any meal.
From esteemed brewing professional Ross Koenigs comes Brewing with Hemp: The Essential Guide, the latest release from Brewers Publications, now available at your favorite book retailers.
Hagen Dost and Bill Wesselink, owner-brewers at Dovetail in Chicago, go into detail on how they adjust their local water and rebuild it for brewing, with divergent approaches to lager and hefeweizen.
In this short film, take a journey with Brewmaster Matt Brynildson as he connects with the people, innovations, and heritage behind the Yakima Valley hop harvest.
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.
This take on pan-fried meatballs gets a splash of pilsner—and tastes great with it, too.
Some write off quick-soured fruit beers for their simplicity, but they don’t have to be basic. Building complex flavors that reflect the entire fruit is Cornett’s goal, and nothing is off-limits in that pursuit.
“This beer was our ode to new meets old,” says Landon Swanson, head brewer of Pueblo Vida in Tucson, Arizona. “It’s a classic light lager with a punch of Lórien hops in the fermentor.”