Annie Johnson has worked professionally in brewing, but she never gave up homebrewing or enjoying the adventure that comes with it—from reverse-engineering historical recipes to improving her brewing by becoming a beer judge.
The best doppelbocks eschew excessive sweetness and embrace balance—despite offering deep malt complexity and festive, brain-tickling strength. Here are five we love.
This is an ideal recipe for trying out the cold-and-short method of dry hopping—in this iteration, with fruity Michigan-grown Chinook, but you can sub in whatever hops you want to test.
Many of us these days seem to dry hop like that old joke about voting—early and often. Drew Beechum makes the counterintuitive case for the “cold-and-short” method.
After 25 years, the California brewery’s sights remain fixed on the future.
Monkish hospitality and devotion gave way to modern commercialism over a few centuries, but this Bavarian product that evolved along the way still has the power to nourish and amaze.
Want to further simplify your homebrewing? Consider ditching those plastic and glass fermentors, and instead try fermenting in your corny kegs.
Here’s an example of split-batch brewing, with a batch that diverges post-boil to become both a hoppy lager and a saison. It's also a SMASH brew—single malt, single hop—leaning into German pilsner and lovely, lemony Loral.
Do you need to immediately chill your wort and pitch right after the boil? Not really. Josh Weikert explains the ease and simplicity of no-chill brewing.
In 2018, after being open barely a year, Kros Strain took home silver in the brand-new hazy/juicy IPA category at GABF, establishing a reputation they’ve been working to expand and develop ever since.