From our Love Handles department for beer bars we love: In Kailua, Hawaii, the Aloha State’s first self-pour bar doubles as a community nonprofit.
John Mallett of Bell’s concocted this recipe at the Craft Beer & Brewing Brewers Retreat a few years ago. It’s different from Bell’s Cherry Stout, but he says it shares many of the same themes—including a rich, varied malt profile.
Here, two brewmasters who know their way around a dark grist—T.L. Adkisson of Foothills in North Carolina, and John Mallett of Bell’s in Michigan—share advice on balancing juicy fruit with a rich, roasty profile.
Overshadowed by Belgian saison and French wine, the “keeping beers” of northernmost France are a product of local ingredients, unique history, and a taste for polite, approachable beers.
Florida is known for flavor, and Orlando’s Broken Strings hits it right in that sweet spot. Yet founder and brewer Charles Frizzell doesn’t take a cynical approach—every beer is brewed to wow, from pastry stout and “soda sour” to triple-decocted Kölsch.
Alvarado Street cofounder and brewing director J.C. Hill explains some sensory and technical differences between dry hopping and using knockout hops boosted by exogenous enzymes.
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Courtesy of Michael Kane, founder of Kane Brewing in Ocean, New Jersey, this imperial stout recipe meant for aging in a spirits barrel is based on their award-winning A Night to End All Dawns.
Michael Kane, founder of Kane Brewing, explains their patient and intentional approach to barrel-aging imperial stouts, including the award-winning A Night to End All Dawns—from selecting barrels to tasting and finishing.
Now, here’s a different sort of winter warmer. The fruits and spices are up to you (every abuela has her own ponche recipe). Warm it up, mix with nog, stick a red-hot poker in it … or just enjoy in a snifter by the fireside. ¡Feliz Navidad!
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This recipe from South Carolina’s Birds Fly South—where rumors of saison’s death have been greatly exaggerated—borrows a couple of tricks from IPA for a hop-forward yet grounded saison.