Craft Brewing Magazine
Podcast Episode 490: Mike Stein and Pete Jones of Lost Lagers Look Back at American Brewing Over the Past 250 Years
As we celebrate the 250th anniversary of American independence, nothing seems more fitting than to take a look back at the earliest days of American brewing in the revolutionary era, guided by two brewers who’ve done the historical work and found ways to make that history relevant in our modern beer context.
Recipe: Washington’s Common Country Ale
This colonial-era pale ale recipe—a collaboration with Mount Vernon to celebrate the 250th anniversary of the Declaration of Independence—takes a page right out of Martha Washington’s cookbook.
Cooking with Beer: Jalapeño-IPA Corn Dogs
Bring a spicy dimension to summertime festivities with your favorite dogs fried golden-brown in a jalapeño-IPA batter.
Recipe: Creature Comforts DaySpring
Inspired by Belgian grisette, Creature Comforts in Athens, Georgia, labels this a “country wheat beer,” describing it as dry, grassy, herbal, and slightly fruity.
Why Wheat Is the Brewer’s Ultimate Multi-Tool
A bit of wheat is hard to beat—and it shows up in a bunch of today’s most popular beers and styles, even if most drinkers have no idea it’s there. Well beyond wheat beers and weizens, the golden grain has become one of the most useful ingredients in the modern craft brewery.