Matt Tarpey, cofounder and head brewer of The Veil, selects a foundational six-pack that combines early experiences with the classics and those he still reaches for today.
Rob Gallagher, former chair of the London Amateur Brewers, has a thing for decoction mashing. This is his Czech-style pale lager recipe, which won Best of Show at London Brew Con 2018. It includes a triple-decoction mash and plenty of gorgeous Saaz hops.
Decoction is not an obsolete brewing technique. It’s one that can take you to other (richer) destinations… even a few you might not expect.
Author Stan Hieronymus offers his thoughts on the past, present, and future of the hop industry, along with updates on recent research into hops-related process concerns like hop creep and reusing hops.
Courtesy of Denver’s Hops & Pie pizzeria and taproom, you can enjoy this IPA-infused comfort dish any day of the year.
From hop bursting to nailing classic styles, Mitch Steele, cofounder of New Realm Brewing, discusses how he and his team incorporate innovation and inspiration in the brewhouse.
Jonathan Moxey, head brewer of Rockwell Beer in St. Louis, explains how dehusked roast malts such as Carafa can be useful for adjusting color as well as building smoother flavor into black beers.
For Charlotte, North Carolina's Resident Culture, taste and quality are sacrosanct. No ingredient or process is sacred in the quest to improve.
This recipe for an orange-blossom mead is adapted from Ken Schramm’s book, The Compleat Meadmaker. It makes a great starting point for homebrewers who want to dip their toes into meadmaking.
Maybe you’ve eyed the mead section of the homebrew shop with curiosity or flat-out suspicion. Could you become a meadmaker? Turns out, you already are; you just don’t know it yet. All you need are the ingredients and these crucial tips from Josh Weikert.