Keep it simple, keep it clean, and get a microscope. Here Dirk Hillegass of All Sevens shares his advice on choosing and handling yeast for clean, consistent ales.
In each issue our Love Handles department visits three great beer bars. Here where we went for our June/July issue.
Northern Virginia: Overshadowed by the nation's capital, this budding beer scene is a thirst-slaking reason to get off the beaten path.
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.
As summer turns to autumn, here is Josh Weikert's recipe for a slimmed-down, session-strength, but still full-flavored Altbier.
Leave understatement to the lagers. These big, estery wheats celebrate the fine flavors of rich fermentation.
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.