The last few years have been the best of times and the worst of times for Wyoming-based Melvin Brewing. While the beer has never been better, a series of unforced errors rocked the party atmosphere that the brewery has always striven to project.
From the Love Handles department of our February-March 2020 issue, here are three favorite haunts (and here's to hoping they can all reopen again soon).
Drew Beechum demystifies the chemistry, boiling water down to all you really need to know to make better beer.
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Brewing a big beer? Don't let all those leftover sugars go to waste. Get another beer out of that grist! In this video course, the brewers from Main & Mill in Festus, Missouri, demonstrate their method for practical parti-gyle brewing.
Ulrike Genz at Schneeeule makes a variety of beers, but this is the closest thing they have to a flagship and her purest expression of what she believes a traditional Berliner weisse ought to be.
No simple kettle sours, these. In Berlin, Schneeeule is waging a battle to revive a more traditional mixed-fermentation Berliner weisse.
Odell Brewing in Fort Collins, Colorado, is notoriously tight-lipped on recipe and process. But in this hops-forward conversation, COO Brendan McGivney discusses their slow, steady approach to changing their flagship IPA—so that it can stay the same.
The industrial trick of moistening malt just before milling can allow finer grinds—and thus greater efficiency—without stuck mashes. Here’s how to do it at home.
Don’t expect barnyard flavors here: When *Brett* is the sole fermenting agent, the result should be relatively clean.
Barley, hops, water, yeast, and… the cloud?