Christine Walter, owner and head cidermaker at Bauman’s Cider in Gervais, Oregon, makes both traditional and modern ciders using apples and other fruits sourced as locally as possible. Here, she shares her process for transforming red-fleshed, acid-forward Mountain Rose apples into complex yet balanced heritage ciders.
From our Love Handles files on the world’s great beer bars: The 16 Tun offers a range of New Zealand’s better craft beers in one harbor-side spot in Auckland.
These leading brewers and great friends from Brooklyn Brewery and Russian River share what they’ve learned from brewing new beers with the African grain fonio.
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North Park founder Kelsey McNair has become one of the country’s most influential brewers thanks to his process-oriented approach to saturating beer with hop flavors. Here, he goes back in time to reach for six IPAs that still inform how he brews them today.
Adapted from a book of Ukrainian folk recipes, here’s one for a traditional homemade kvass made from rye bread, sugar, some raisins, and a slice of lemon.
Technically, kvass isn’t beer—but it’s delicious, fermented, easy to make, and a long-standing tradition in Eastern Europe.
Brewed with American hops and swagger but hailing from Cape Town, here’s a recipe for the lush hazy IPA that won Best Beer in Africa at the 2021 African Beer Cup.
This Pittsburgh brewery’s initial journeys into fruit had lanes both classic and modern, with mixed-culture foeder creations as well as juicier, acid-forward American fruit beers. Now, however—as the team deepens its repertoire in food and flavor science—Cinderlands is remixing the program with fruited riffs on their most popular and sessionable styles.
This German-style helles is a year-round beer for the lager specialists at Enegren Brewing in Moorpark, California, and a favorite of cofounder and head brewer Chris Enegren and his team.