Inspired by traditional lambic brewing, here is homebrewer Kevin Foster’s recipe for his turbid-mashed base beer. Evolving variations on this recipe are key components of his award-winning annual blends.
Kevin Foster, based in Atlanta, Georgia, won a gold medal for his gueuze-style blend at the American Homebrewers Association Nationals in 2018. Here, he talks about his year-to-year process for brewing, aging, and blending wild beers.
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This unusual gose-cider hybrid gets apple-cinnamon coziness from freshly ground mahlab and a hefty portion of cider concentrate. Lactose and lactic acid add sweetness and tartness to promote the apple, while mahlab adds nutty-spicy accents.
It’s a nutty spice, but it comes from a fruit. Popular as a baking ingredient in the Middle East, the dried seeds of St. Lucie cherries can also work really nicely, as it turns out, in beer.
The existence of Denver’s Hogshead Brewery is further evidence that passionate, opinionated brewers tend to make great beer. Founder Stephen Kirby is outspoken about what he loves and doesn’t love in brewing. In this episode, he lays it all out there.
Whether creating new products or improving existing ones, Deschutes has put its money where its mouth is—with an industry-leading innovation brewhouse, rigorous brew schedule, and a culture of constant improvement.
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Jonathan Moxey, head brewer of Rockwell Beer in St. Louis, Missouri, digs into the recipes and process behind beers that are hard to stop drinking.
As a serial entrant in major beer competitions, Brink Brewing in Cincinnati, Ohio, has been winning national medals with classic styles, turning them into local success.
Not flashy but sublime, refreshing, and comforting—especially on a hot day—here are a few of the world's finest wheat beers.
In each issue, our Love Handles department visits three great beer bars. This tour from Issue 36 takes us from Rhode Island to Ukraine via Manhattan.