In which we ride an unhealthy fascination with melted cheese to a wild-beer frontier ... because nobody’s ever thought to combine beer and cheese, right? (Well, maybe not like this.) Prepare yourselves for a new portmanteau.
The Seattle brewer discusses the nuanced and thorough way he classifies and evaluates hops, maximizing expression, depth, and longevity in IPAs.
Sour and wild beers exist on a complex plane of myriad flavors and aromas produced by bacteria, yeast, ingredients, and by-products. Randy Mosher breaks down the building blocks of what we sense, to help us identify what we enjoy.
Jean Van Roy, head brewer at Brasserie Cantillon in Brussels and heir to a 120-year-old lambic-brewing legacy, discusses his emotional approach and connection to spontaneously fermented beer—and his view on the new wave inspired by traditional methods.
In this clip from his video course, Weathered Souls head brewer and cofounder Marcus Baskerville digs into adjunct techniques for Black Is Beautiful and other rich imperial stouts—including contact times for various ingredients.
Years before craft lager became trendy, Washington state’s Chuckanut was the little lager brewery that could. Here, the Kempers discuss the best ways to tightly control lager brewing on a small scale for highest quality.
From his Make Your Best series on dialing in various beer styles, here is Josh Weikert’s recipe for a Czech-style dark lager—a session-strength lager with layers of malt flavor and spicy hop character.
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“Kelvin is one of our favorite beers,” says Shawn Bainbridge, cofounder of Halfway Crooks. He describes the beer as “a happy place” for the “finest German hops and smoked malt.”
With dogged attention to detail, Halfway Crooks in Atlanta are surviving and thriving by playing the long game: “You have a beer at night and then wake up the next morning and go full force again.”
Less is more for Pennsylvania’s Brew Gentlemen, but don’t let that minimalist philosophy fool you—they may have started young, but they’re committed to staying connected to craft beer’s history while playing in the evolving trends of today.