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PILSNER RECIPE
Austin Beer Garden Simple Pils. Here is a simple and simply delicious recipe scaled to homebrew volume from The Austin Beer Garden Brewing Co.’s Brewer Brian Peters. RECIPE: ALL TOGETHER IPA Recipe: All Together IPA. Conceived by the brewers at Other Half in Brooklyn, New York, this is a homebrew-size version of theiropen-source recipe
MAKE YOUR BEST HELLES MAKE YOUR BEST WEST COAST RED ALE MAKE YOUR BEST TRAPPIST SINGLE MAKE YOUR BEST WHITE IPA HAZY TRAIN AMERICAN WHEAT ALE RECIPE Dough-in with 8 quarts (7.57 liters) of 138°F (59°C) water for a 125°F (52°C) protein rest for 20 minutes. Add 8 quarts (7.57 liters) of 176°F (80°C) water for a 148°F (64°C) saccharification rest for 60 minutes. Boil for 75 minutes. Ferment at 68°F (20°C) until finalgravity is
SPECIFIC GRAVITY-PLATO CALCULATOR Brewing Tools: Specific Gravity-Plato Calculator. Convert between Plato and specific gravity (SG) using the following tools.FLAKED BARLEY
To produce flaked barley, whole barley (graded to remove thin grains) is cooked in hot air at 428°F–500°F (220°C–260°C). During cooking the softened material becomes firm with a moisture content of approximately 4%. Flaked barley has an extract value of 72% on a dryweight basis.
LITER DEGREES PER KILOGRAM Liter Degrees Per Kilogram (l°/kg) is a unit of measurement used by maltsters and brewers to express the amount of soluble extract a malt is capable of delivering. This figure is expressed by determining how many liters of wort at a given strength can be obtained from a kilogram of malt. This figure is important because it enables thebrewer
PILSNER RECIPE
Austin Beer Garden Simple Pils. Here is a simple and simply delicious recipe scaled to homebrew volume from The Austin Beer Garden Brewing Co.’s Brewer Brian Peters. RECIPE: ALL TOGETHER IPA Recipe: All Together IPA. Conceived by the brewers at Other Half in Brooklyn, New York, this is a homebrew-size version of theiropen-source recipe
MAKE YOUR BEST HELLES MAKE YOUR BEST WEST COAST RED ALE MAKE YOUR BEST TRAPPIST SINGLE MAKE YOUR BEST WHITE IPA HAZY TRAIN AMERICAN WHEAT ALE RECIPE Dough-in with 8 quarts (7.57 liters) of 138°F (59°C) water for a 125°F (52°C) protein rest for 20 minutes. Add 8 quarts (7.57 liters) of 176°F (80°C) water for a 148°F (64°C) saccharification rest for 60 minutes. Boil for 75 minutes. Ferment at 68°F (20°C) until finalgravity is
SPECIFIC GRAVITY-PLATO CALCULATOR Brewing Tools: Specific Gravity-Plato Calculator. Convert between Plato and specific gravity (SG) using the following tools.FLAKED BARLEY
To produce flaked barley, whole barley (graded to remove thin grains) is cooked in hot air at 428°F–500°F (220°C–260°C). During cooking the softened material becomes firm with a moisture content of approximately 4%. Flaked barley has an extract value of 72% on a dryweight basis.
LITER DEGREES PER KILOGRAM Liter Degrees Per Kilogram (l°/kg) is a unit of measurement used by maltsters and brewers to express the amount of soluble extract a malt is capable of delivering. This figure is expressed by determining how many liters of wort at a given strength can be obtained from a kilogram of malt. This figure is important because it enables thebrewer
CRAFT BEER & BREWING Podcast Episode 187: Chuckanut’s Mari and Will Kemper Approach Lagers with Scientific Precision and Creative Spark. Years before craft lager became trendy, Washington state’s Chuckanut was the little lager brewery that could. Here, the Kempers discuss the best ways to tightly control lager brewing on a small scale for highestquality.
BREWING INGREDIENTS: FARMING FOR CRAFT Brewing Ingredients: Farming for Craft. We all know how profoundly the types of malt we use can change what we brew. Less obvious is how independent brewing is changing how barley itself is being grown—leading, eventually, to exciting new options for brewers. BREWING KETTLE-SOURED BEERS WITH BLICHMANN With a hard-piped, skid-mounted system from Blichmann Engineering, it's easier than ever to get in on the kettle-sour craze sweeping beer brewers and drinkers off their feet.. Kettle souring is a quick and reliable way of acidifying wort for a tart and refreshing beer without the hassle or unreliability of typical sour aging. MAKE YOUR BEST STANDARD AMERICAN LAGER Make Your Best Standard American Lager. Standard American Lagers aren’t just for cowboys and college parties—their subtle flavors tease out some pretty incredible nuances when the beer is FULL VIDEO: HOW TO BREW CLEAN HARD SELTZER All Access Exclusive. Full Video: How to Brew Clean Hard Seltzer. Are you ready for the challenge? Chris Colby leads this full video course on the ins and outs of brewing hard seltzer at home—from the technical difficulty of making a clean, sparkling base to adding flavors, and much more. RECIPE: O’CONNOR DARTH MALT IMPERIAL RED IPA 1 day ago · Recipe: O’Connor Darth Malt Imperial Red IPA. Courtesy of Kane Wille, head brewer at O’Connor Brewing in Norfolk, Virginia, this recipe for an imperial red IPA gets depth from layers of Proximity craft malts. INFOGRAPHIC: TRACKING THE TOP HOPS It’s no small feat for hop growers to put thousands of acres of new hops in the ground in a given year, but demand from brewers today has led to huge growth in acres and a dramatic shift in which hops are being grown. Here we depict the most-grown hops (by acres harvested) in the Pacific Northwest from 2014 to 2020, showing the top 10 eachyear.
FULL VIDEO: HOW TO BREW HARD SELTZER WORTH DRINKING All Access Exclusive. Full Video: How to Brew Hard Seltzer Worth Drinking. Chris Colby leads this full video course on the ins and outs of brewing hard seltzer at home—from the technical challenge of making a clean, sparkling base to adding flavors, and much more. PODCAST EPISODE 190: BRIAN THIEL AND GREG REICHEL OF This episode is brought to you by: G&D Chillers – As the brewing industry’s premier choice for glycol chilling, G&D Chillers has set the standard on quality, service, reliability and dedication to their customer’s craft. New this year, Redundancy meets Efficiency! G&D’s Micro-Channel Condensers are built with all aluminum construction which eliminates galvanic corrosion. RECIPE: CANNERY ROW WEST COAST RED ALE Recipe: Cannery Row West Coast Red Ale. Whatever you want to call it, the West Coast–style red ale is different from other beers that try to capture it on their margins.Toggle navigation
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Craft Beer & Brewing All Access Exclusive FULL VIDEO: IT'S A PARTI-GYLE PARTY WITH MAIN & MILL 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. BY: Main & Mill Brewing Company RECIPE: SCHNEEEULE MARLENE BERLINER WEISSE 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.BY: Ulrike Genz
WILL THE REAL BERLINER WEISSE PLEASE STAND UP? No simple kettle sours, these. In Berlin, Schneeeule is waging a battle to revive a more traditional mixed-fermentation Berlinerweisse.
BY: Joe Stange
PODCAST EPISODE 137: ODELL'S BRENDAN MCGIVNEY BELIEVES IPA CAN ALWAYSBE BETTER
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.BY: Jamie Bogner
FOR YOU >
BREWED SPIRITS—THE NEXT BEER CATEGORY TO EXPLORE? How a brewer in the Midwest used a mash filter to create a beer that mimics bourbon and then decided to make a proper cocktail. GO NUTS! GETTING THE BEST RESULTS BREWING WITH HAZELNUTS Once you figure out how best to avoid the pitfalls of using hazelnuts (also known as filberts), you’ll find a solid adjunct that is a versatile player with other ingredients in a variety of styles. ENGLISH OLD ALE: THE ORIGINAL BARREL-AGED BEERS Old ales have a flavor profile that many younger drinkers, currently rapt with barrel-aged stouts, might love, says Jeff Alworth, thanks to complexity, acidity, and gentle sweetness that make them verycontemporary.
BREWER'S PERSPECTIVE: PRE-ACIDIFICATION FOR QUICK SOUR AND COMPLEXCHARACTER
James Priest of The Referend Bier Blendery in Pennington, New Jersey, has thought a lot about pH and making sure it’s just right for his beers. Here he shares his insight on what he’s learned and put intopractice.
PATIENCE FOR A PINT: THE ART AND SCIENCE OF THE SLOW POUR It’s hard not to smile at a proper slow pour. A thick head of foam rises above the rim of the glass like a cloud trying to escape its liquid world. A number of breweries and beer bars are pushing the practice and creating converts with each new glass. BREAKOUT BREWER: HUDSON VALLEY BREWERY With each new release in their sour IPA program, the brewers of Hudson Valley Brewery are bringing converts into the fold. They are blending down from an acidic beer base, going strong with botanicals, and using hops that convey more than just bitterness. BUSINESS ARTICLES FOR YOU > CASE STUDY: ST. ELMO BREWING COMPANY When Tim Bullock and Bryan Winslow opened St. Elmo Brewing Company 2 years ago, they decided that they wanted to focus on being a neighborhood taproom and keep their days filled with making beer. CASE STUDY: IMPERIAL WESTERN BEER COMPANY Imperial Western Beer Company, inside Union Station, has restored the space to its former glory and is encouraging commuters to take a little time to stop for a beer and slow down from the hectic pace ofcommuting life.
LABELING: WHEN INNOVATION MEETS ART This isn’t the first time Brouwerij West has made our pages with their groundbreaking approach to label design and application. Here, Founder Brian Mercer shares some background on the philosophy and process behind their unique approach to can labels. LATEST VIDEO WORKSHOPS > BREWING COURSE: BREWING UNIQUE BEERS (WITHOUT HOPS) WITH EARTHBOUNDBEER
Learn how to get evocative (often beery) flavors out of a range of unusual (often un-beery) ingredients. BREWING COURSE: BREWING MILKSHAKE & SOUR IPAS WITH NARROW GAUGE Narrow Gauge Brewing Cofounder Jeff Hardesty teaches you how to brew great milkshake and sour IPAs. BREWING COURSE: HOW TO FIX SH*T IN YOUR BREWERY WITH 2ND SHIFT BREWING Steve Crider, founder-brewer-handyman at 2nd Shift Brewing in St. Louis, shares his know-how on keeping a brewery running, and what to do when things break down.LATEST ARTICLES >
MALT CONDITIONING: HAVE YOUR CAKE AND EAT IT, TOO 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.BY: Chris Colby
RECIPE: PEACH IN THE SUN BRETT PALE ALE Don’t expect barnyard flavors here: When *Brett* is the sole fermenting agent, the result should be relatively clean.BY: Josh Weikert
BEAUTIFUL FUTURE: HOW DESCHUTES USES ARTIFICIAL INTELLIGENCE & MACHINE LEARNING TO BREW BETTER BEER Barley, hops, water, yeast, and… the cloud? BY: Deschutes Brewery (Sponsored) EDITORS' PICK: HISTORICAL BREWING TECHNIQUES Here is our review of the new book by Lars Marius Garshol, whose research on traditional kveik, raw beer, and other traditional techniques has shifted the paradigm on farmhouse brewing.BY: Joe Stange
MORE ROADS: RETHINKING FARMHOUSE ALES Phil Markowski, cofounder and brewmaster of Two Roads Brewing in Stratford, Connecticut, wrote the book on farmhouse ales. Here he looks back on that influential work, pondering the expanding universe of knowledge about farmhouse brewing.BY: Phil Markowski
PODCAST EPISODE 136: SOCIETE'S DOUG CONSTANTINER ON AROMA-FORWARD WEST COAST IPA AND A METHODICAL APPROACH TO FUNK San Diego’s Societe Brewing has long had a reputation for being brewers’ brewers, with dual-core IPAs expressing different sides of the West Coast coin, and a wild beer program designed around drinkable, funk-forward, lower-acidity beers.BY: Jamie Bogner
RECIPE: MILKBIER SWEET STOUT From his Make Your Best series, here is Josh Weikert's not-so-sweet sweet stout, which gets some roast malt and Fuggles hops to balance the milk sugar and add complexity.BY: Josh Weikert
VIDEO TIP: BREWING WITH CEDAR BRANCHES Earthbound Beer's Stuart Keating shares advice on layering cedar branches in the mash tun and how it can boost the character ofhop-forward beers.
BY: Stuart Keating
CAPTAIN PABST SEABIRD IPA: PREPARE TO BE PLEASANTLY SURPRISED An iconic American brand draws upon its 175-year history to offer a new beer—and a new home. BY: Pabst Brewing Co. (Sponsored) Subscriber Exclusive RECIPE: WELDWERKS FIT BITS Neil Fisher and his team at WeldWerks developed this low-cal, low-carb, hazy session IPA using monk fruit concentrate to add body and sweetness for balance.BY: Neil Fisher
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SMITH & LENTZ BREWING GERMAN PILS (88) GREAT DIVIDE BREWING LAGER (89) HIGHLAND PARK BREWERY THUNDERBOLT GOLD (92) NARROW GAUGE BREWING CO. HELLES GAMED (95) RUSSIAN RIVER BREWING VELVET GLOW (88) SMITH & LENTZ BREWING MARIACHI STATIC (85) SWITCHBACK BREWING CO. KARSTEN (95) SONDER BREWING CO. RALLY CAP (91) URBAN CHESTNUT BREWING ZWICKEL (95)View All Reviews
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