Recent


Fermenting Classic and Imperial-Strength Milk Stouts | Video Tip

From lower-strength versions to higher-gravity ones that need a bigger yeast pitch and more time, Third Eye co-owner and head brewer Kelly Montgomery details their approach to fermenting award-winning milk stouts.

Recipe: Dádiva Push the Boundaries Catharina Sour

From Dádiva brewery in São Paulo with BRLO in Berlin, this German-Brazilian take on the Catharina sour combines fresh mango and cherry-like acerola for bright, tropical fruit flavors.

Catharina Power: Fruit Beer, Brazilian-Style

Brazil’s take on tart fruit beer—the Catharina sour—has its own name and moves, but brewers anywhere can follow the steps.

Podcast Episode 402: Colorado West Coast–Style IPA Roundtable With Cannonball Creek, Westbound & Down, and Amalgam

Brian Hutchinson of Cannonball Creek, Jake Gardner of Westbound & Down, and Phil Joyce of Amalgam discuss the similarities as well as points of difference in their award-winning approaches to brewing West Coast–style IPA.

Recipe: Breakside MJF Beer Hunter IPA

Inspired by the tasting notes of the beer writer Michael Jackson, Breakside in Portland, Oregon, recently brewed this West Coast–style IPA to honor Jackson and raise funds for the Michael Jackson Foundation for Brewing & Distilling.

Recipe: Is/Was Bourgeois Daydreams

Checking in at just 3.2 percent ABV, Bourgeois Daydreams is the delicate, aromatic table beer at Chicago’s saison-focused Is/Was Brewing. Cofounder and brewer Mike Schallau describes it as “a balance of rustic grains, fresh-hop character, yeast esters, and a sprinkle of Brett funk.”

Adjusting Recipes for Different Brewhouses | Video Tip

Whether you’re scaling up, down, or trying the same recipe on a different brewhouse, you may need to make some adjustments. Third Eye co-owner and head brewer Kelly Montgomery explains some specific changes they make for their stouts at their two breweries.

The Incredible Lightness of Table Beer

Simple yet dazzling, farmhouse-inspired beers on the lower end of the ABV spectrum present brewers—and drinkers—with an enthralling riddle.

Recipe: Fifth Street Rough Gem with Cacao Pulp

From Fifth Street Brewpub in Dayton, Ohio, this farmhouse ale gets a dose of cacao pulp at packaging, showcasing the fruit’s sweetness and tropical character while amplifying similar notes from the strain of Brettanomyces.

Podcast Episode 401: Superior Stouts and Standout Sours With Louisville’s Atrium

Mark Rubenstein and Spencer Guy of Louisville, Kentucky’s Atrium Brewing share the creative fuel and technical process behind their high-scoring stouts and crowd-pleasing fruit-forward quick sours.