Marcus Baskerville of Weathered Souls in San Antonio walks us through the many layers of malt in Black Is Beautiful, explaining what each adds to the finished beer—from base flavors and caramel depth to roasty edges and deeply dark color.
Brewers are unleashing the potential of these super-yeasts, taking advantage of rapid fermentation to turn around tanks more quickly. Because it happens fast, repeatability requires vigilant data collection.
It’s not hard to find the hardcore traditionalists in the world of lager-focused breweries, but Colorado’s Wibby Brewing takes an unusual approach, mashing up cold-fermented dogma with flavor-first experimentation.
Tired of IPAs? This atypical Portland pub—featured in our Love Handles department for beer bars we love—embraces imported German beers, bratwurst, and crusty Bavarian-style pretzels.
For once, forget about planning every little detail and trying to dial everything in. (How often does that work, anyway?) Have fun, throw together some under-loved ingredients, and brew yourself a monster.
Brewed once per year at Urban Chestnut’s brewery in Wolnzach, in the heart of Bavaria’s hop-growing Hallertau region, here is a homebrew-scale recipe for the strong, malty, mahogany-colored beer named for the town’s 8th-century founder.
For advice on brewing a great doppelbock, we turned to an experienced Bavarian brewer: Florian Kuplent, cofounder and brewmaster of Urban Chestnut in St. Louis and the Hallertau.
Melvin’s Boil Rumble competition—organized this year in cooperation with Craft Beer & Brewing—has roots in a passion for homebrewing and the brewery’s DNA as a 20-gallon kitchen startup.
Marcus Baskerville, cofounder and head brewer of Weathered Souls in San Antonio, lays out his top-to-bottom approach to brewing big but balanced imperial stouts—including the history-making Black Is Beautiful.
Here’s how science, technology, and the need for stable beer transformed the carbonation game.