People understand how terroir affects wine, hops, and even coffee, but how terroir affects barley hasn’t really been explored in great detail. That’s changing, and one Alberta brewery hopes to elevate beer’s unexplored ingredient.
Learn about brewing with maple syrup from Neil Fisher, the head brewer and owner of WeldWerks Brewing in this tip of the week.
Afterthought Brewing Company’s Saison Meer: Dandelion is a blonde mixed-fermentation saison brewed with dandelions and Midwestern ingredients and aged in oak.
Lambics are hard to get right. They take a long time to mature, so you’re going to need to show some patience. They’re worth it, though. In exchange for a couple of hours each year, you can develop a steady rotation of complex and flavorful sour beers.
One nice thing here is that once you get past the “emergency – need beer” time window, you can lager this beer just like any other. Tuck the bottles or keg away for a few weeks of cold refrigeration to clean up and clear up.
What fruits work best when it comes to brewing a Florida-weisse? J. Wakefield has the answer in this week's podcast. The celebrated homebrewer turned pro also talks about his love of stouts, the art of collaboration and much more.
In this video tip Evan Watson says it's not impossible to make farm-inspired beers if you live in a more populated area, but it takes some thought and planning.
One of the great challenges brewers will have to tackle in the coming years is how will they honor tradition with lagers and pilsners while also forging new paths forward, as they’ve done with styles such as India pale ale.
Certified Saké Advisor Jeff Cioletti discusses the importance of lactic acid in the Saké making process.
If you brew with oats because you’ve accepted this as common knowledge but have never actually experimented with it yourself, then this recipe will be especially edifying.