Learn how to work with mini- batches to supercharge your progress toward becoming a better brewer. This column examines how you can use 1 gallon (3.8 liter) mini-batches to explore hops aroma and flavor.
Dave Coyne of Fort George Brewery holds the title of “Barrel Baron,” and manages everything from R&D brewing to the barrel program of the powerhouse Pacific Northwest brewery.
Presentation is important when it comes to your bottled homebrew being considered in competition. Award-winning homebrewer Paul Odell discusses bottling yeasts and how they can help you achieve an appropriate award-winning pour.
The keyword today is balance. In whichever style you choose to smoke up, the smoke character should more or less equal in magnitude the strongest flavor in the profile and should complement and enhance the flavors present.
Despite one of the most impressive beer lists in the city, this place tosses pretension to the curb in favor of living room–style comfort and camaraderie.
A long-time dive bar in this college town got a tap makeover several years ago, turning it into the New York Capital Region’s premier craft destination.
This bar and bottle shop in northern Washington state brings together not only the best in the region but from around the country and world. A beer for every mood, palate, and avenue of exploration makes this a can’t-pass stop.
This classic café outside of Brussels is a magnet for fans of lambic, despite opening only on Sundays.
Steps from the Parque Luis Cabrera on one of the sleepier streets of Mexico City’s Roma neighborhood, this is the place to go for a leisurely dive into the burgeoning world of Mexican cerveza artesanal.