Rockwell’s best-selling beer is not one of its lagers or mixed-fermentation creations. It’s a Belgian-style witbier that gets a welcome twist from Michigan-grown Crystal hops in the whirlpool—adding earthy citrus notes that mingle with the spices.
Supremely laid-back and confidently different, the brewers at Rockwell Beer Co. in St. Louis have quickly built a strong following.
From his Make Your Best style series, try this recipe for Josh Weikert's "Headsplitter"—a richly malted strong Scotch ale, a.k.a. wee heavy (hold the peat).
In a time of fear and uncertainty, here are ideas for some much-needed distractions.
Kyle Matthias is assistant brewmaster of pilot brewing at Deschutes Brewery in Bend, Oregon. He oversees a production calendar of about 140 brews per year on the brewery’s 3.5-barrel pilot system. The potential for learning is immense.
From bespoke historical beer recipes to a thing that turns your can into a cup, here are our Editors' Picks from Issue 37 (February–March 2020).
Lilypad's Beer Sales Best Practices Blog and E-Book is packed with specific recommendations that could reshape how you manage your sales teams, adapt in an ever-changing market, and assess the future of craft brewing.
Get back to basics and focus on the starch-conversion mash step, to better understand which mashing regime best fits the beer you want to brew.
On the last days of winter, what could be better than spicy soup, a roast with smoky character, and a winter-warmer-spiked bread?
In the sweet spot (literally and figuratively) for hazy and juicy IPAs, these doubles are twice as nice.