Know your bugs and how fast they work, and keep an eye on that pH. In this clip from our full video course on kettle-souring, Resident Culture's Chris Tropeano talks about careful kettle-souring.
In this clip from our full video course on kettle-souring, Resident Culture's Chris Tropeano discusses pulling lactic bacteria from the bottom of the kettle for re-pitching in future beers.
Our editors, writers, and blind-review panelists have tasted thousands of beers sent to our office, passed over a bar at a brewery or pub, and poured at festivals around the world. Here is the culmination of the best of those experiences.
Laffler has a reputation for strong opinions, and in true form he pulls no punches in this episode with honest, bombastic takes on brewing philosophy and techniques.
Perkins shares lessons learned over two decades of work at Allagash, from building haze stability in witbier to fermenting with Brettanomyces and spontaneous fermentation
If you liked The Rare Barrel’s Golden Ale and Red Ale recipes, check out this one for their Dark Ale.
If you liked The Rare Barrel’s Golden Ale recipe, check out this one for their Red Ale.
Try your hand at wild & sour brewing with this recipe from California’s The Rare Barrel.
Try your hand at stein brewing with this recipe from Tyler Clark at The Libertine Pub in Morro Bay, California.