Craft Brewing Magazine
Video Tip: Finding the Dessert-Like Flavor Adjuncts that Work Best for You and Your Brewery
Lara Hargrave, lead brewer at Great Notion in Portland, Oregon, runs through several of the adjuncts they add to their pastry stouts, including some useful tips for flavor and practicality.
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Podcast Episode 355: RipeLocker Enables a Fresh Approach to Brewing with Wet Hops
RipeLocker’s hypobaric chambers allow brewers to keep wet hops fresh for weeks or even months, opening up new possibilities for brewers who want to explore what’s possible in fresh-hop beers.
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Turning Brewery Challenges into Growth
Take advantage of automation opportunities to improve production, reduce human intervention, and maintain quality and safety in your brewery.
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Special Ingredient: Kimchi
It can be a polarizing dish for those who didn’t grow up with it, but there are some affinities between certain styles of beer and this fermented Korean favorite. Can you brew with it? Of course you can.
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At Manchester’s Beermoth, the Casks, Kegs, Bottles, and Snacks Take Flight
From our Love Handles files on the world’s great beer bars: In Manchester, England, Café Beermoth is a Belgian-inspired bar offering a wide selection in an array of formats ... and sausage rolls, too.