Jeffers Richardson, the former barrel master of Firestone Walker Barrelworks (Buellton, California), explains how using wine barrels for beer has evolved and what they look for and expect when working with wood that once housed vino.
Learn the pros and cons of using pelletized hops vs. whole leaf hops in this Craft Beer & Brewing video tip!
It’s the second-largest ingredient in your beer by weight, and yet many brewers are content to keep uncritically plugging away at brewing with grains that were bred and designed to satisfy the needs of large breweries. That is beginning to change.
Soft and pillowy from generous use of flaked oats and dextrin malt for body, Parish Brewing’s hazy IPA recipe is a great base for innumerable juicy dry-hop permutations.
By finding the “white space” in the brewing industry—that is the styles, trends, and flavors that still need to be explored, Parish Brewing Co. is working to stay competitive and give customers a reason to get continually excited about its beer.
Adam Avery of Avery Brewing has seen a lot of cycles in craft beer over his past 26 years in business, and is bullish on the future.
When it comes to spontaneous beers, aged hops can play an important role. Todd Boera of Fonta Flora explains what works for his brewery.
This new documentary film from director Douglas Tirola frames a contemporary history of brewing around American stories of pursuing brewing dreams, learning the ropes, and overcoming failure.
Learn how Plan Bee Brewery harvests its own honey to create a fermentation and to create a house wild yeast strain.