For once, forget about planning every little detail and trying to dial everything in. (How often does that work, anyway?) Have fun, throw together some under-loved ingredients, and brew yourself a monster.
Brewed once per year at Urban Chestnut’s brewery in Wolnzach, in the heart of Bavaria’s hop-growing Hallertau region, here is a homebrew-scale recipe for the strong, malty, mahogany-colored beer named for the town’s 8th-century founder.
For advice on brewing a great doppelbock, we turned to an experienced Bavarian brewer: Florian Kuplent, cofounder and brewmaster of Urban Chestnut in St. Louis and the Hallertau.
Melvin’s Boil Rumble competition—organized this year in cooperation with Craft Beer & Brewing—has roots in a passion for homebrewing and the brewery’s DNA as a 20-gallon kitchen startup.
Marcus Baskerville, cofounder and head brewer of Weathered Souls in San Antonio, lays out his top-to-bottom approach to brewing big but balanced imperial stouts—including the history-making Black Is Beautiful.
Here’s how science, technology, and the need for stable beer transformed the carbonation game.
Annie Johnson has worked professionally in brewing, but she never gave up homebrewing or enjoying the adventure that comes with it—from reverse-engineering historical recipes to improving her brewing by becoming a beer judge.
The best doppelbocks eschew excessive sweetness and embrace balance—despite offering deep malt complexity and festive, brain-tickling strength. Here are five we love.
This is an ideal recipe for trying out the cold-and-short method of dry hopping—in this iteration, with fruity Michigan-grown Chinook, but you can sub in whatever hops you want to test.
Many of us these days seem to dry hop like that old joke about voting—early and often. Drew Beechum makes the counterintuitive case for the “cold-and-short” method.