These characterful, high-efficiency, drought-resistant hop varieties present both challenges and opportunities to hop farmers—and to brewers.
Beale Street Brewing in Memphis has a focus on culinary- and cocktail-inspired beers that evoke poignant flavor memories while connecting with drinkers through the city’s rich musical and cultural history.
This no-frills pub/café near the Vatican features Italian craft, Franconian lager, and unique street food.
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Tom and Wim Jacobs of Antidoot Wilde Fermenten in Kortenaken, Belgium, share this elegant homebrew recipe based on their early experiments with mixed fermentation and brewing with bog myrtle.
Brewers and a yeast producer explain how and why lager is reclaiming a place in the hearts and minds of craft beer drinkers across Australia.
Getting beer out of the barrels and processing it into brite tanks involves constant monitoring and multiple lab tests at Firestone Walker—and maybe just a bit of tasting and celebration, as Eric Ponce explains.
Also known as Myrica gale, this mud-loving shrub was once a key ingredient in the unhopped ales of medieval Europe—and it has a unique character worth considering for your beers.
Even homebrewers who consistently ace their ales can get intimidated by the prospect of fermenting a lager. Here, Josh Weikert demystifies what makes it different and shares advice from some pros.
In rural southern Illinois, Scratch may be America’s most compelling example of farmhouse brewing. In this episode, the cofounders explain their methods for adding natural, foraged ingredients, as well as the work-intensive process of wood-fired brewing.
Besides a hearty embrace of spicy Saaz hops, this partial-mash recipe for a Czech-style pilsner includes a method for pressurized fermentation in a corny keg.