Craft Brewing Magazine
The Case for Harvesting Yeast
Harvesting yeast can cut costs quickly—but how many times can you reuse it before quality suffers? Here’s what experienced brewers actually watch for.
Podcast Episode 492: Building Better Gateways into Brewing, Produced in Partnership with Pinter
Most professional craft brewers get their start as homebrewers, often with simple extract-based kits. Pinter’s mission to make that process easier—and the beer better—is helping a new generation of future brewers connect with the art and craft of making.
Latvia’s Little-Known Latgalian Ale Is the Smoke Bomb of the Baltics
This obscure farmhouse brewing tradition out of eastern Latvia is still alive today, and it’s one that fans of smoked beer may want to add to their bucket lists.
Recipe: Crow & Squirrel Traditional Perry
Made annually from the pears picked off the tree out back, this recipe for a dry perry represents how I do it at home.
Podcast Episode 491: Brewing Scientists Tom Shellhammer and Cécile Chenot Are Changing How We Think About Older Hops
Through a series of projects and papers, these two respected researchers are shedding new light on how hops age, how variety impacts that aging, how conditions such as temperature and oxygen affect hops, and more. An important takeaway: There’s more life in two-, three-, or four-year-old hop lots than we may have previously thought.