Craft Brewing Magazine
Recipe: Far Field Infrared American Red Ale
From Far Field Beer in Lawndale, California, in L.A.’s South Bay area, here’s a recipe for the American amber that won gold at the 2024 World Beer Cup.
Beyond the Bin: Why Biodegradable Multipack Handles Are the Next Big Thing for Craft Breweries
Biodegradable plastics take recycling even further, with packaging that keeps performing on sustainability even when the recycling bin is out of reach.
American Ale, Encased in Amber
American amber ales aren’t fossils—they’re more like liquid signals sent through time and space from an earlier generation. And today’s brewers continue to refine and polish them to an appealing ruby hue, while the opportunities for flavor and quality are greater than ever.
Podcast 493: Fresher Than Fresh! Jake Watt of Trap Door Utilizes Hot- and Cold-Side Techniques in Award-Winning Wet-Hopped IPAs
Forget last year’s hot side versus cold side social media debate. The real issue, says Trap Door head brewer Jake Watt, is the seasonal creep that’s pushing out fresh-hopped beers before the most compelling hops are even ready to be harvested. But ask him which methods he uses to hop these beers dubbed “fresh,” and he’ll answer, “all of the above, and more.”
Recipe: Latgalian-Style Smoked Farmhouse Ale
This recipe represents most of what we know about the traditional farmhouse style of Latgale in southeastern Latvia. Note that the bitterness and strength of these beers can vary widely—feel free to adjust the hops or pack more malt into your mash tun.