Phil Leinhart, brewmaster for Brewery Ommegang in Cooperstown, New York, loves a simple recipe produced with attention to detail.
This rich custard pie, traditionally dusted with nutmeg, comes from Amish and Shaker communities that settled in Indiana in the nineteenth century. Porter adds a complexity to this simple pie.
Mash capping is a great way to reduce the harshness that some darker grains can bring or to set up a parti-gyle brew. Longtime homebrewer Jester Goldman walks you through the steps to get started.
The strain of yeast you use can have a significant impact on the flavor of your hops. Josh Weikert has some tips for achieving the results you want!
Nanobreweries might not match microbreweries in size, but they’re producing beer that’s every bit as great as their larger counterparts. Here, we highlight five nanobreweries that are worth the trip.
While the buttery flavors from diacetyl are usually something brewers want to avoid, there are beer styles that can be enhanced by diacetyl. Longtime homebrewer Josh Weikert explains how to make it work.
This Belgian Dark Strong recipe is Scratch Brewing’s favorite tomato beer. The dried cherry tomatoes retain their perceived sweetness and become raisiny and prune-like. They blend perfectly with a Belgian yeast strain.
Learn how to select, prepare, and add chiles to your beer, and make a Scottish Wee Heavy with the provided recipe!
While test batches are part and parcel of every brewery’s program, Danny McMahon of Door County Brewing Company takes it to the extreme. This pursuit of new ideas has helped turn his dream into one of the most exciting young breweries in the Midwest.
The red purée of dried New Mexico chiles gives this stew its kick, and the IPA adds a lightness and hops spiciness.