Gorilla Brewing in Busan, South Korea, shares this recipe for a tart and spicy celebration of a cherished local staple.
In this final installment of our Las Vegas CBC preview episodes, Crafthaus head brewer Cameron Fisher shares his approach to making award-winning cold IPA with flaked maize, layered hop formats, and a characterful Czech lager yeast, as well as coffee beers and Scotch ale.
Lara Hargrave, lead brewer at Great Notion in Portland, Oregon, runs through several of the adjuncts they add to their pastry stouts, including some useful tips for flavor and practicality.
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RipeLocker’s hypobaric chambers allow brewers to keep wet hops fresh for weeks or even months, opening up new possibilities for brewers who want to explore what’s possible in fresh-hop beers.
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Take advantage of automation opportunities to improve production, reduce human intervention, and maintain quality and safety in your brewery.
It can be a polarizing dish for those who didn’t grow up with it, but there are some affinities between certain styles of beer and this fermented Korean favorite. Can you brew with it? Of course you can.
From our Love Handles files on the world’s great beer bars: In Manchester, England, Café Beermoth is a Belgian-inspired bar offering a wide selection in an array of formats ... and sausage rolls, too.
Jono Gaytan, head brewer at Flix Brewhouse in El Paso, Texas, says this easygoing pale lager that features Idaho 7 is “meant to be enjoyed during college football games or mowing the lawn.” (Or, no doubt, during a movie at Flix.)
With 10 GABF medals (including four golds) and three World Beer Cup medals (two more golds) to their name, this Las Vegas brewery has cracked the competition code and figured out how to win big.
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At this year’s Craft Brewers Conference in Las Vegas, our brands will be bringing the latest in processing and packaging technology tailored toward the craft-beer industry. Come visit us and meet with the subject-matter experts of the industry!