These “smooth and dangerous” beers (to quote the BJCP guidelines) are some of the best-drinking and most enjoyable beers you’ll ever drink, and they can be surprisingly easy to make if you build a good recipe and adhere to some basic brewing practices.
Growing your own hops is relatively easy. The bines grow quickly through the season, and it won’t take long before it’s time to harvest.
Ron Jeffries the founder of Jolly Pumpkin Artisan Ales sits down with Senior Editor John Holl for a wide ranging discussion on the nature of sour and wild, recipe development, and what brewers and drinkers should be doing to take care of their health.
Our senior editor, John Holl, took to his stoop with three beers this week to give them a taste and think about life in general.
Spice beers can be polarizing, but the intriguing flavors create exciting avenues of exploration for adventurous brewers. We asked a few of our favorite brewers to share some of their favorites.
Our homebrewing columnist talks about what it would be like to have his dream system, and if it would truly make him happy.
From a style perspective, though, it can be tough to differentiate because it bears some superficial and structural similarities to Belgian Tripel.
Larry Bell the founder and namesake of Bell's Brewery sits down with senior editor John Holl. They discuss brewery succession plans, baseball, what it means to be independent, and the original Two Hearted Ale.
So, how do you make a spiced beer? “Brew a beer and add spices.” If only it were that simple! Spice opens up an enormous range of flavors to us, and Josh Weikert shows you how to deploy various spices to get something you’re going to love drinking!
Spice in beer is nothing new, but as farmers create new peppers for market, brewers are busy trying to figure out how to incorporate them into lagers and ales. Matt Brophy talks about the spicy inspiration behind Flying Dog Brewery’s “The Heat” series.