Craft Brewing Magazine
Recipe: Jester King Still Wild Ale
Want to try your hand at brewing an uncarbonated ale with enough acidity to refresh and complexity to intrigue? Here’s a recipe from Austin’s Jester King for a lambic-inspired beer that’s ready to drink in just a few months.
Shhh, Be Still: Explore the Softer Side of Fizz
A wave of intentionally uncarbonated beers and adjacent drinks is putting greater focus on how texture plays on our palates. Whether you’re going low- or no-fizz, here’s what fewer bubbles mean for the rest of your beverage.
Podcast Episode 470: Ryan Allen of Soul & Spirits Summons Unusual Flavors with Traditional Methods
From cereal-mashed rice and Riwaka in “Southern pilsner” to barrel-aged stout that’s a dead-ringer for a well-known cola, Tennessee’s Soul & Spirits takes a methodical approach to even the most outlandish ideas.
Recipe: Georgian-Style Aludi
As a way to illustrate the methods that go into one of the world’s oldest surviving brewing traditions—including wind-dried malt, foraged hops, and a boiled mash—here’s a recipe for aludi, the farmhouse ale from Georgia’s highlands.
Video Tip: Going Cuckoo for Coconut as a Flavor Adjunct
Among brewers who use it, coconut is notorious for soaking up liquid, destroying yield, and leaving behind an oily sheen... but people sure do seem to love the flavor. In this clip from his video course, Horus Aged Ales founder Kyle Harrop describes how he deploys this wonderfully flavorful but expensive and inefficient adjunct.