Learn about the different styles of mead in this short video from Sergio, the owner of award winning Melovino.
An interesting style that is semi-hard to find commercially… this sounds like just the kind of beer that homebrewers should be lining up to make!
Trevor Rogers finds inspiration in Belgian gueuzes, Brett saisons, and beers that express a similarly fastidious approach to turning down the volume while boosting the dynamic range to explore the nuance and complexity that beer can offer.
Phil Markowski, has been brewing professionally for nearly three decades and says he still has a lot to learn. The brewmaster at Two Roads Brewing sits down with John Holl to talk about contract brewing and what's next in the world of "wild" beer.
As beer has evolved, so has its method of service. This is the story of one California publican and brewer who put technical knowhow into practice to make sure that every pint served is perfectly cooled and carbonated.
Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, discusses the causes of overcarbonation in beer.
This double IPA recipe from Trillium Cofounder J.C. Tetrault marries wine-grape must (juice pressed from the skins, seeds, and stems of wine grapes) with complementary hops notes from Southern Hemisphere hops.
The Bruery Terreux sour-beer facility has accelerated and expanded various beer projects using wine grapes. It continues to break ground with everything from imperial stouts cofermented with grape must to whole-cluster refermentations in barrels.
This can be a great session lager to help you recruit your macro-drinking friends into the world of craft/homebrewed beer, and for your own purposes it's a nice tap to have on when you're looking for lighter flavors with a bit more character behind them.
Expand your knowledge of beer with two new books that explore ingredients, homebrewing, and a peek behind the curtain to how the pros approach each batch.