Craft Brewing Magazine
Cooking with Beer: Summer Sausage, White-Beer Cheddar Dijon, and Pickled Onions
Let the neighbors grill their wieners. For a charcuterie board that can blow away your next festive gathering, get ready to make your own summer sausage, and prep this delicious and addictive cheese spread plus pickles and biscuit to go with it.
Podcast Episode 489: The Post’s Nick Tedeschi Brews Flavorful Low-ABV Beers for Great Times with Great Food
Delicious fried chicken and an artful take on comfort food may be the primary draws for this Colorado restaurant chain, but the award-winning beer is no afterthought. With six top-flight medals over the past six years, they’re proving that smaller beers designed to be enjoyed with food have an enduring place in craft brewing.
How to Speak Beer’s Chemical Language
It’s helpful to develop a common vocabulary to describe what we sense in our beer, but it’s even more helpful to understand the chemistry underlying those aromas and flavors. Here’s a primer.
Editors’ Picks: Software Gains and Distinctive Malts
From helpfully updated software to usefully colored malts, here are a few recent recs from our editorial team.
Recipe: NYBP Hazy Crush
From New York Beer Project in Victor, New York, head brewer John Hyman shares this recipe for the experimental New England–style IPA that won back-to-back golds at the Great American Beer Festival. Besides hops selected for their bright, fruit-forward flavors, Hazy Crush features a cold-side addition of dried fruit and hibiscus flowers.