Werner Van Obberghen and Lukas Van den Abeele discuss extending the tradition and digging deeper into lambic history with the next phase of the historic blendery and brewery.
The arts of brewing, cellaring, and serving cask ales can elevate subtle, elegant recipes into brilliant showcases of great character and drinkability. Here, five pros share their top picks.
Sierra Nevada’s Powder Day IPA is a citrus-forward, double dry-hopped demonstration of what lupulin powder can do when applied with art and acumen.
This recipe is based on Burley Oak’s series of dessert-like beers that combine lactic acidification, milk sugar, and copious fruit—or, if you prefer, a certain orange vegetable.
Mildly sweet, vibrantly colored, inexpensive, and good for you—until you make delicious carrot cake out of them. Or carrot-cake beer. Why aren’t we brewing with carrots, again? Let’s get to the root of it.
The author of several quintessential works on food and beer pairing ponders the question “why we brew” and offers a primer in developing your flavor lexicon.
From our Love Handles files on beer bars we love: This unfussy dive helped San Diego develop a palate for craft, and it remains one of the city’s must-visits.
This recipe has some built-in guardrails, but even if you blow past them and get a brightly acidic beer with lots of oak and a dry finish despite lots of malt flavor, you’ll still have a beer that’s fun to serve and drink and talk about.
Attention, busy homebrewers: Here’s a straightforward method for getting three different types of beer out of a single batch on brew day. It’s like the Cerberus of shortcuts... but which styles will you choose?
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Courtesy of Ozark Beer cofounders Andy Coates and Lacie Bray, here is a homebrew-scale recipe for their BDCS—a bourbon barrel–aged double cream stout meant for months of wood-aging to balance and soften its profile.