Here are the three beer bars that we explored in the “Love Handles” department in Issue 23 (December 2017/January 2018) of Craft Beer & Brewing Magazine®.
Establishing a routine to your brewing process is the best way to establish consistency from batch to batch. Josh Weikert has tips to follow in this CB&B video tip of the week.
The Scottish 70-Shillings are similar to the 60s, but with a more pronounced malt presence
Color is vitally important to the visual experience of enjoying a beer. The malt and grain bill in recipes also imparts flavor, aroma, and mouthfeel. Let's dive a little deeper into the subject, and realize there’s great complexity in the ordinary.
This light, bright ale may become one of your springtime favorites after a few renditions, and columnist Josh Weikert says he'd take it over most any of the soon-to-hit-the-shelves Spring or Summer Ales found stateside.
Interest from craft brewers, says one malt researcher, has "opened up a new era of research in grain and malting. There hadn't been innovation in malt for years." A look to the future of malt, its local impacts, and the embrace from brewers.
There may be no beer or brewery more respected by brewers around the world than Orval. Here, we’ve asked brewers to share their thoughts about why this beer means so much to so many.
Grossman talked about his early homebrewing days and his hope for the future of his family owned brewing. He also shared his thoughts on the the latest trends and reminds brewers to embrace science, not just art when it comes to making beer.
C Squared Ciders Founder Andy Brown offers a few tips on using yeast nutrients with your homemade cider
The key to unlocking the smooth combination of rich coffee flavor with malt mellowness—the hallmark of Alaskan Heritage Coffee Brown Ale—came through a collaborative (and innovative) process.