Cold, Healthy & Crowded: Lager Fermentation, Simplified
Even homebrewers who consistently ace their ales can get intimidated by the prospect of fermenting a lager. Here, Josh Weikert demystifies what makes it different and shares advice from some…
Brewing Naked Beer: Kölsch-Style Ale, the pFriem Way
Josh Pfriem, brewmaster and cofounder of pFriem Family Brewers in Hood River, Oregon, breaks down their approach to Kölsch-Style Ale—an exercise in precision and a gold-medal winner at last year’s…
No Rests for the Wicked: Extracting the Elegance of No-Pressure Pilsner
Die-hards will say you need to go all-grain to brew a great pilsner. They’ll also say you need strict temperature control. That’s fine—we don’t have to share our beer or…
Rediscover the SafLager W-34/70
To help brewers choose the best yeast for their beers, we started a program called Make Your Choice (the MYC Program) a few years ago. The aim of the program…
Kane Barrel-Aged Imperial Stout
Courtesy of Michael Kane, founder of Kane Brewing in Ocean, New Jersey, this imperial stout recipe meant for aging in a spirits barrel is based on their award-winning A Night…
Draft Line Cleaning
When it comes to maintaining the best quality beer for your customers, the routine cleaning of your draft lines is an essential practice. Over time, a buildup of bacteria, mold,…
Recipe: Olde Wagon English-Style Barleywine
Here is Annie Johnson‘s partial-mash recipe for an English-style barleywine, getting classic depth from judicious caramel malts and east Kent Goldings hops.
Greatest Drinkability: The Bavarian Brewer’s Art
In the foothills of the Alps, Schönramer Brewmaster Eric Toft is a tinkerer and fine-tuner of highly addictive lagers.
Recipe: De Ranke Guldenberg Tripel
When the De Ranke brewery opened in 1994 as part of a new wave of Belgian microbreweries, its first beer was a beer inspired by Westmalle Tripel, Orval, and brewer…