Craft Brewing Magazine
Another Path to Darkness: Cook Your Own Porterine
Twentieth-century U.S. lager breweries would often use colorants—such as a malt-based product called Porterine—to give their pale beers a darker or even porter-like appearance. Here’s how to make your own.
Podcast Episode 454: Ronald Mengerink of Dochter van de Korenaar is Still Hoping to Make the Perfect Beer
This Dutch brewer—in a small Belgian enclave surrounded the Netherlands—gives elegant French names to his English barleywines and IPAs after aging them in Italian wine barrels. The results are far from any stereotypes you might have about Belgian beer.
Editors’ Picks: Taking Charge of Ale Abbey, and Cracking into More Malt Options
From role-playing as a medieval abbey brewer to finding specialty craft malts online, here are a couple recent picks from our editors.
How to Get to Know Your Own Beer Even Better | Video Tip
Ensuring that popular beers maintain consistent flavor profiles—that they are true to brand—is important for any brewer who wants to keep customers happy. Here, DraughtLab cofounder Lindsay Barr explains how true-to-target and brand recognition testing can help you drill into your beer’s finer sensory traits.
Recipe: Schilling Hoosier Bock
Justin Slotnick, production manager at Schilling Beer in Littleton, New Hampshire, shares this recipe for their dark bock inspired by the industrial American tradition—but updated to use today’s old-fashioned craft malts.