Popular legend holds that colonists brewed ales with pumpkins, even if the evidence is scanty. But if they did, what would they have been like? Frank Clark, food historian and brewer at Colonial Williamsburg, walks us through his highly educated guess.
Laffler has a reputation for strong opinions, and in true form he pulls no punches in this episode with honest, bombastic takes on brewing philosophy and techniques.
Milwaukee-based Spike Brewing debuts the Spike Nano, a turnkey brewing system.
Repeatability is key. Here Dirk Hillegass of All Sevens offers advice on how to choose the right hops for superior ales.
Want to change up your wheat-beer game? Here's John Mallett, director of brewing operations at Bell’s in Kalamazoo, Michigan, on forging a deeper relationship with this versatile ingredient—and how it can improve your next recipe.
Since founding La Cumbre in Albuquerque in 2010, Jeff Erway has combined creativity with precision to earn six medals from GABF and four more from the World Beer Cup. Here, he names a six-pack of beers that have influenced his own journey.
Anywhere they pick lots of hops, they also throw a shindig. Plan your travel schedule accordingly. Don't worry: They'll have beer.
Here are five imperial stouts that combine indulgent sweetness with chocolate and roast balance, managing that elusive “drinkability” despite big, bold, lush flavors.
The Brewers Association's 2018 numbers show that craft beer is still growing, but also that growth has slowed considerably. The strongest growth is coming from newer breweries. Meanwhile more drinkers are getting their beer directly from the source.
We talk with longtime contributor Neil Fisher of Weldwerks Brewing before launching into the previously subscriber-only podcast takeover with Fisher and Side Project Brewing's Cory King.