Jack Hendler, cofounder of Jack’s Abby Craft Lagers, chooses a six-pack of beers that influenced his development as a brewer—including, of course, a healthy splash of lager.
Here is a homebrew-scale recipe for the beer that won a Specialty Beer gold medal at the 2017 Great American Beer Festival.
Had enough pumpkin beer? Embrace an American tuber so mighty that it doesn’t care whether you make it a side dish or a dessert. Or a beer. With whiskey.
In each issue our Love Handles department visits three great beer bars. Here's where we went for our October/November 2019 issue.
This big, complex crowd-pleaser winds up like a cross between a banana protein shake and Belgian dubbel. Ferment warm and buckle up.
Terroir and character matter for Chris Betts, founder of Michigan’s Transient Artisan Ales. Here, he talks about how they build that character into everything from relatively dry hazy IPAs (using Michigan hops) to their spontaneously fermented beer.
Nobody wants to turn their brewhouse upside-down hunting for a measly clamp or gasket. In this video tip, 2nd Shift founder-brewer-handyman Steve Crider shows how they keep things sorted—and reveals a secret weapon for cleaning kegs.
Go beyond the standard three-addition hopping schedule to test other techniques for injecting hop character into your beer.
There are a few ways to get peanut flavor into beer. Chip Walton gets the lowdown on process and ingredients from three breweries and a meadery known for these nostalgia-rich beverages.
Bavarian-born Florian Kuplent, cofounder and brewmaster of Urban Chestnut in St. Louis, gets into the details of brewing both traditional and experimental beers.