Craft Brewing Magazine
Video Tip: Flavoring Stouts with Adjuncts After Fermentation
Your stout may be fermented, but the fun isn’t done. Marcus Baskerville of Weathered Souls in San Antonio breaks down some favorite adjuncts for flavoring, including coffee, cacao, and coconut in various forms—along with tips on how much and for how long.
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Recipe: Der Teufel Belgian-Style Golden Strong Ale
From his Make Your Best series, here is Josh Weikert’s recipe for a Belgian-style strong golden ale inspired by the devilish archetype.
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Homebrewing Tips: Destroy Chaos & Embrace Your Space
Do future-you a favor: Take the time to organize your brewing zone.
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The Bricks Have Stories at 21st Street Brewer’s Bar in St. Louis
This atmospheric bar in a historic brewery cellar features pizzas and a tap list studded with local and regional stars.
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Cooking With Beer: Reuben’s Three Ryes Men Apple Pie à la Mode
This lush treat features one of our Craft Beer & Brewing Magazine® Best 20 Beers in 2020—some ryewine in the crust, filling, and caramel sauce—but you can sub in any strong rye ale or barleywine.
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