Craft Brewing Magazine
The Harvest: Equipment, Sanitation, and Technique
Harvesting yeast saves cost and ensures consistency—but only when done right. Learn the equipment, sanitation steps, and timing that turn slurry into usable, healthy yeast for repitching.
The Long Red Tail of American Amber Ale
In Sonoma County, California, Fogbelt Brewing is refreshing and reviving an American classic—Mendocino’s Red Tail Ale—and finding a receptive audience.
Recipe: Sway County Yarrow Saison
Sway founder and head brewer Matt Sampson shares this recipe for their saison brewed with locally foraged yarrow.
Podcast Episode 494: Patrick Raasch of Sunriver Builds a Throughline of Refinement into Boldly Flavored Beers
Headquartered just outside of Bend, Oregon, this production brewery and multi-location brewpub has quietly grown into a powerhouse in a region that’s full of them. And refinement is the name of their game, whether they’re brewing Alpha King–winning double IPA or rice lager with basil, cucumber, and yuzu.
Special Ingredient: Brewing with Foraged Yarrow
Easily found in the springtime, this bitter flowering herb can contribute a unique depth to your beer—and a taste of ancient history.