Craft Brewing Magazine
Cooking with Beer: Seared Duck Bruschetta with Pumpkin-Stout Apple Chutney
The tart apples, hint of cinnamon, and spiced pumpkin stout in the chutney accentuate the rich, gamy taste of the duck.
Podcast Episode 511: Brennan Perry of Tenma Explores the Multiverse of Single-Hop and Single-Malt Lagers
There are no core brands at this small Oakland neighborhood brewery, only core styles. Yet the space to experiment, play, and learn has led to an evolution in process and ingredients—an evolution validated by major medals and high scores.
Solving for Sulfur in Hoppy Lager
Volatile, fleeting, and polarizing, sulfur compounds are as welcomed in certain forms as they are reviled in others. And with the rise of hop-forward lagers, brewers are targeting their presence or absence with increasing precision.
Recipe: Open Air Sansho Gose
Used with care, quality sansho pepper can deliver potent citrus character with only the slightest Sichuan-like tingle. From Open Air Brewing in Kobe, Japan, this Sansho Gose won gold at the 2025 World Beer Cup.
Get Your Brewery’s Event Space in Front of the Right People
Great event space doesn’t book itself. Here’s how breweries are getting in front of the planners, teams, and groups that are interested in booking and turning that attention into revenue.