Die-hards will say you need to go all-grain to brew a great pilsner. They’ll also say you need strict temperature control. That’s fine—we don’t have to share our beer or our tricks with them.
It’s time to think long-term, and to outfit those who want to support your brewery. How will you tell your story?
The founder and brewer of Chicago’s Keeping Together selects an experience-driven six-pack that transports her back to cherished moments in time.
In moderation, oxidative flavors can add welcome depth to barrel-aged barleywines and other strong ales. One way to get there, explains Firestone Walker’s Eric Ponce, is via careful blending of younger and older beers.
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Courtesy of New Image founder Brandon Capps, here is a homebrew-scale recipe for Pure Isolate, a hazy double IPA that makes use of liquid hop terpenes.
Brewers are in the early days of experimenting with liquid hop terpenes—incredibly potent isolates of aromatic compounds that can deliver a big boost to the IPA bouquet.
Your favorite hazy-juicy pale ale or IPA gets into the batter to brighten up a fried fish filet, while spicy sumac plays a similar role in the mayo.
Simultaneously pursuing great lagers alongside a two-pronged approach to hazy IPA—with both sweeter and drier iterations—has established this Kansas City brewery as a creative force in the Midwest.
Sam Tierney, head brewer at The Propagator—Firestone Walker’s innovation brewhouse in Venice, California—separates conventional wisdom from cool science when it comes to brewing great lager. Proper technique is the key.
The dry-hopping techniques often used for today’s IPAs can lead to spikes in diacetyl, attenuation, and other issues. Here are ways to avoid it—from different hopping methods to detailed quality control analysis.