Craft Brewing Magazine
Dedication & the Gear of Decoction
It doesn’t take a bespoke lager brewery to bring the subtle complexities of decoction to craft lager—but it does take some ingenuity.
How to Evaluate Your Hops and Malt | Video Tip
The power of sensory analysis isn’t only for finished beer—you can also apply it to raw materials, including hops and malt. In this clip from her video course, DraughtLab cofounder Lindsay Barr outlines two key methods: the hop grind and the hot steep.
Recipe: Trappistes Rochefort 10
Based on discussions with Rochefort brewmaster Gumer Santos, here’s a homebrew-scale recipe inspired by the Trappist abbey’s strongest dark ale—with notes on how to adjust the recipe to approximate the 6 or 8.
Ask the Pros: Brewing Rochefort’s Revered Dark, Strong, Lively Ales
In Belgium’s Namur province, at the Notre-Dame de Saint-Rémy abbey, head brewer Gumer Santos shares some of the methods that go into the Brasserie des Trappistes Rochefort’s highly regarded dark ales—as well as its newer blonde triple.
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.