Craft Brewing Magazine
Grodziskie: Polish Champagne Pours Again
All but extinct before Polish homebrewers revived it, grodziskie is now more than a decade into its second life. Here are the elements that come together to make this smoky yet delicate style so beguiling.
Recipe: Scared Sour Berliner Weisse
If you find kettle-acidification to be intimidating, this Berliner weisse is a great way to start learning the process and thus expand your repertoire as a brewer.
Podcast Episode 474: Brian Hink of Wander Back Beerworks Breaks Down Their WBC Gold Medal-Winning Helles
Roughly 18 hours after winning gold for their helles—Wander Back Lager—cofounder and head brewer Brian Hink shares their keys to winning, from fresh and locally sourced craft malt to mash-out decoction and careful attention to pH throughout the process.
Source Material: A Podcast Series in Partnership with Firestone Walker, Episode 2
As Firestone Walker celebrates their 30th anniversary this year, we’ve teamed up to share stories around a theme they’re incredibly passionate about and proud of—the deep relationships they’ve built with hop growers, hop brokers, and hop-industry organizations.
Video Tip: A Careful Way to Add Coffee to Beers
Horus Aged Ales founder Kyle Harrop doesn’t drink coffee, but he loves to add it as a flavor component in his big barrel-aged stouts. In this clip from his video course, he explains his “tea bag” method to dial in contact time to get the flavor he wants.