While Chicago’s Maplewood brews their share of hazy IPAs and pastry stouts, it’s their nuanced take on classics such as American pale ale and oatmeal stout that truly set them apart.
Don’t let that extra loaf go to waste—try throwing it into your mash tun. Here, Sam Fleet of Brussels Beer Project breaks down the unexpected benefits of brewing with bread.
Patience! Trevor Rogers, cofounder of de Garde Brewing in Tillamook, Oregon, muses on the unique expression and slow work of spontaneous fermentation.
Ready to brew the Cadillac of pale lagers? This recipe has a straightforward infusion mash but gets some extra richness from layers of Munich and Vienna malts.
From our Love Handles series on beer bars we love, this session-focused, lager-loving pub inside a modern food hall features highly trained beer service and a range of culinary options.
This recipe is based on notes from Russian River’s Vinnie Cilurzo, who shared details from his most recent commercial-scale iteration of the late Mike “Tasty” McDole’s famous homebrew recipe.
It began as a striking reaction to industrial beer before fading into near-obscurity. Drew Beechum tells the tale of brown ale and makes the case for brewing up a big, malty hug.
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This double-dry-hopped, hazy-juicy pale ale recipe from Tulsa’s American Solera is meant to be a showcase for whatever hops you want to try out and share with your pals.
Upgrade your QA while dropping costs: Midwest Microbio’s beer-specific lab-testing system designed by brewers, for brewers, to ensure the highest quality at the lowest cost.
Chris Colby lays out specific suggestions for ensuring the clean fermentation of a sugar wash, from yeast-pitching rates and aeration to the surprisingly wide variety of yeast strains that can do the job.