Since 2008, Albuquerque’s Marble Brewery has been exploring ways to make great lagers on a system built for ales, and their numerous medals are proof that the work has paid off. In this episode, master brewer Josh Trujillo details their approach—from corn and rice lagers to hop-forward pilsners and even cold IPA.
Jan Chodkowski, head brewer and co-owner of Denver’s Our Mutual Friend, outlines his approach to brewing historically inspired, highly drinkable, smoke-forward beers.
While the initial investment in new stainless-steel equipment may be higher, the long-term benefits far outweigh the costs.
Amarillo and Simcoe lead the way in this session IPA recipe from Josh Weikert’s Make Your Best series.
Take a tour through Europe with our collection of 10 beers from five European countries.
Whether you call it black IPA, Cascadian dark, or something else, this unholy union of hops and darkness enjoys a cult following that continues to watch the style evolve.
From founder Matthew Smith at Wandering Soul in Beverly, Massachusetts, comes this Czech-inspired pale lager that gets a generous late addition of Saaz hops. “The result is a crystal-clear, crisp pilsner that will have you contemplating who you will be in a future life.”
Sam Calagione, founder of Dogfish Head in Milton, Delaware, focuses on beers that stand out in his memory for their flavors, for their times and their places, and for the people with whom he enjoyed them.
Flavor and aroma take on a synesthetic connection to color for the brewmaster behind one of our favorite beers last year, and in this episode she explains how—through thoughtful and intentional ingredient selection as well as process considerations—she paints colorful pictures with hops, yeast, and malt.