Dennis Nesel from Hudson Valley Malt talks about the process that is necessary in the germination process to avoid winding up with over-modified malt.
This “West Coast Pilsner” captures the crispness of a Pilsner with the hops of a West Coast IPA.
Some specialty categories seem frivolous or unnecessary, but that doesn’t mean you can’t find uses for them in particular circumstances. So it was with my Light Altbier, and the resulting beer is a fun year-round lighter-bodied but fully-flavored option.
Here are three beer bars that our correspondents examined in Issue 27 of Craft Beer and Brewing Magazine. Find the best pints in Minneapolis, Longmont, and Aberdeen with these Love Handles.
Jeremy Wirtes, cofounder and head brewer for Triple Crossing Beer in Richmond, Virginia, may never be completely happy with the beer he makes. “We can always be better, and it’s a constant pursuit of that,” he says.
This recipe uses wheat, flaked rice, and flaked oats. All hops are added after the boil for awesome aroma without the bitterness. He uses Galaxy, Citra, Hallertau Blanc, and Azacca for white-wine notes, gooseberry, tangerine, and guava.
Dennis Nesel from Hudson Valley Malt discusses the process behind germination at his malting facility and how it impacts your beer.
Replicating a beer is a different skill set (though it does overlap), but don’t worry too much about making an identical twin – making a great sibling is more than good enough, and who knows, you might even improve upon a classic!
All Access Exclusive
From history to brew day, John Coyle and Steve Ashton cover everything you need to know to brew your next great saison.
We asked Monkish Brewing Cofounder Henry Nguyen for some advice when it comes to brewing quality, flavorful, and inventive IPAs. Here are five things he thinks you should know when it comes to brewing IPA.