Craft Brewing Magazine
Brewing with Wild Rice, an American Grain
This truly indigenous, widely available American grain offers nutty, earthy flavors that would seem to be compatible with malt-forward beer. Yet relatively few breweries have tried it.
Recipe: Just Lite American Lager
Besides sanitation, success here depends on two things: slightly chloride-forward water to round out the malt, and great attenuation for a light, dry finish.
Podcast Episode 485: Mike Schallau of Is/Was Is Brewing New World Saison For Modern Drinkers
While many brewers in North America have leaned into saisons with dialed-up flavors—with more acidity, plentiful phenolics, and big Brett—this small and focused brewery in Chicago’s Ravenswood neighborhood tones it down and shapes it up to make lighter, drier beers that drink full, glass after glass.
The Future Is So Light, I Can Barely See It.
What’s driving the push behind ultra-pale malts anyway?
Make Your Best American Light Lager
Whether you’re the type who appreciates a real technical challenge—or just the type who appreciates something easygoing and ice-cold on a hot day—light lager has plenty to offer the ambitious (and thirsty) brewer.