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At 7 Monks Taproom, You Can Order a Lager on Side-Pull, a Taras Boulba, or a Can of Smooj

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.

Podcast Episode 253: Matt Van Wyk and Brian Coombs of Alesong Stay Focused on the Barrel

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.

Recipe: Annie’s Rice & Easy Lager

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.

Brewing with Hemp: A Budding New Ingredient and a Different Kind of Haze

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.

Video Tip: Water Adjustment for True-to-Style, Old-Fashioned Lager and Weissbier

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.

Exploring “The Future of Flavor” with Firestone Walker

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.

Rice & Easy: Extract Brewing for Maximum Crispness

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.

Cooking With Lager: Get Freaky with Frikadellen

This take on pan-fried meatballs gets a splash of pilsner—and tastes great with it, too.

Podcast Episode 252: 10 Barrel’s Tonya Cornett Takes a Layered Approach to Fruit Beer

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.

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Recipe: Pueblo Vida Willa Dry-Hopped Lager

“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.”