Craft Brewing Magazine
Special Ingredient: Brewing with Basil
Beer and pizza are fast friends, as everyone knows. But how well do “pizza leaves” work in beer? Let’s find out.
For Great Sandwiches and Beer, Stein’s Deli Is an Easy Call in the Big Easy
From our Love Handles files on our favorite spots in the world to enjoy a beer: This New Orleans deli and market draws crowds for its sandwiches, personality, and surprising selection of cans and bottles.
Podcast Episode 450: Stephen Boardman of 450 North Builds Intense Flavor and Nostalgic Connection With Fruit
Whether or not fruit-smoothie sours are your thing, there’s no denying that Indiana’s 450 North has carved out a reputation for making great ones that tend to be highly sought by beer traders. Sales director (and recipe writer) Stephen Boardman shares their approach to these playful crowd-pleasers that appeal to a nostalgic sense of whimsy.
Selecting Varieties and a Range of Advanced Hop Products for Hop-Saturated Beers | Video Tip
Whether it’s selecting very different lots of Nelson Sauvin or trialing new hop products to see what they can contribute, North Park founder and head brewer Kelsey McNair says he’s always looking for ways to squeeze in more hop flavor—but without leaving the realm of the familiar.
Understanding the Microbiome of Your Brewery: Metagenomics 101 | Deep Dive
Quality control professionals and brewmasters know that consistency and safety are the backbone of exceptional beer. But what if the key to mastering both lies in understanding the unseen world inside your brewery?