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After 25 years, the California brewery’s sights remain fixed on the future.
Monkish hospitality and devotion gave way to modern commercialism over a few centuries, but this Bavarian product that evolved along the way still has the power to nourish and amaze.
Want to further simplify your homebrewing? Consider ditching those plastic and glass fermentors, and instead try fermenting in your corny kegs.
Here’s an example of split-batch brewing, with a batch that diverges post-boil to become both a hoppy lager and a saison. It's also a SMASH brew—single malt, single hop—leaning into German pilsner and lovely, lemony Loral.
Do you need to immediately chill your wort and pitch right after the boil? Not really. Josh Weikert explains the ease and simplicity of no-chill brewing.
In 2018, after being open barely a year, Kros Strain took home silver in the brand-new hazy/juicy IPA category at GABF, establishing a reputation they’ve been working to expand and develop ever since.
To show what’s possible with “splatch” or split-batch brewing, Tannery Run head brewer Tim Brown shares this recipe for a brew that divides immediately after the boil to walk the divergent paths of a festbier lager and a tea-infused Belgian-style dubbel.
Once you adopt some basic rules of thumb about flavor compatibility and intensity, you can start drilling down into which beer styles tend to work best with specific dishes—making a sensory experience greater than the sum of its parts.
Consider the possibilities of split-batch brewing—to get twice the variety without a lot more work.
For Sam Pecoraro, head brewer of Von Ebert Brewing, articulating the idea of a new beer—flavors, aromas, mouthfeel, appearance—is the first step in writing a new recipe. Whether they’re brewing lager or IPA, it all starts with the written idea.