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Want to try brewing with a sourdough bread culture? This recipe from Scratch Brewing in Ava, Illinois, is a great place to start.
Scratch—the rural Illinois brewery just nominated for a James Beard Award—is known for a seasonal range of beers made from foraged ingredients. Less well known is what they use to ferment most of those beers: the same stuff they use to raise their breads.
Breakside Brewery, under Brewmaster Ben Edmunds, has taken home 16 GABF medals and eight from the World Beer Cup. They've done it by shaving down beers to the elements that appeal most to their expert tasters.
In this clip from his full video course, Jeff Hardesty of Narrow Gauge explains how careful hops selection can emphasize fruit character in these intensely flavored hybrid beers.
Community and quality—these two words carry the craft beer industry. Walk into any taproom in the world, and you will see it: strong relationships being built over beer. Brewers know this. In fact, their breweries thrive on it.
Challenging to brew, maybe. Yet so easy to ensconce yourself and give in to dark, lush, warming liquid malt.
Who's ready for some decoction? Chicago's Dovetail brews this Bavarian-influenced Helles with the baseball season in mind... but it's easy to drink all year long.
Deploying coolships, open fermentors, turbid mashes, and decoctions, and specializing in lagers and spontaneous fermentation, the brewers at Dovetail in Chicago are among the new guard for the old ways.
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This juicy double IPA recipe, courtesy of the Pinthouse Pizza brewpub in Austin, Texas, is loaded with hop-fueled flavors of pulpy tropical fruit and peeled citrus, while maintaining a clean, snappy finish.
The former brewing director of Jackie O’s in Ohio left the acclaimed brewery to launch his own barrel-aging project in California. Here, he talks big beers—from malt and yeast to blending.