Making the Case for Cask Lager

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Recipe: Good Word Only Memories Remain

From Good Word Brewing & Public House in Duluth, Georgia, owner and brewer Todd DiMatteo shares the recipe for their subtly roasty, highly drinkable dark lager that can be served from cask or stichfass (or keg, can, bucket, whatever you have handy).

The American Grain: Elevating Heirloom Corn

Corn has long held an important place in brewing across the Americas, from chicha in the Andes to Mexican and American adjunct lagers. Today, craft maltsters and brewers are seeking more flavorful heirloom varieties to see how far they can push those flavors.

Czech Lager: The Art of the Addictive

Whether you want to brew a more convincing Czech-style lager, or you simply want to borrow a few tricks to shape the kind of beer that seems impossible to stop drinking, here are some elements to consider.

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Recipe: Bus Beer Světlý Ležák 12°

This reverently Czech-style lager is triple-decocted and brewed with imported Moravian malt and whole-leaf Bohemian Saaz. Green Bench cofounder and head brewer Khris Johnson says the beer “was inspired by a life-changing week spent in the Czech Republic with an incredible group of people.”

The Brew Day Walkthrough: Putting it All Together

From our Illustrated Guide to Homebrewing, here’s a rundown of what to expect as you plan your first brew, including all the gear you’ll want to have ready.

Brewers’s Perspective: Pale Ale 3.0, A Little Something Extra

The style that helped launch the craft movement has been on the back burner—but the next evolution of American pale ale is underway. Here, brewers Matt Brynildson and Sam Tierney review Firestone Walker’s pale ale journey—and reveal its next destination.

The Bier from the Keller

As independent brewers worldwide follow their own paths of lager rediscovery, it’s worth taking a closer look at where it all started—the keller—and the rustic tradition we know as kellerbier.