Craft Brewing Magazine
American Ale, Encased in Amber
American amber ales aren’t fossils—they’re more like liquid signals sent through time and space from an earlier generation. And today’s brewers continue to refine and polish them to an appealing ruby hue, while the opportunities for flavor and quality are greater than ever.
Podcast 493: Fresher Than Fresh! Jake Watt of Trap Door Utilizes Hot- and Cold-Side Techniques in Award-Winning Wet-Hopped IPAs
Forget last year’s hot side versus cold side social media debate. The real issue, says Trap Door head brewer Jake Watt, is the seasonal creep that’s pushing out fresh-hopped beers before the most compelling hops are even ready to be harvested. But ask him which methods he uses to hop these beers dubbed “fresh,” and he’ll answer, “all of the above, and more.”
Recipe: Latgalian-Style Smoked Farmhouse Ale
This recipe represents most of what we know about the traditional farmhouse style of Latgale in southeastern Latvia. Note that the bitterness and strength of these beers can vary widely—feel free to adjust the hops or pack more malt into your mash tun.
Podcast Episode 492: Building Better Gateways into Brewing, Produced in Partnership with Pinter
Most professional craft brewers get their start as homebrewers, often with simple extract-based kits. Pinter’s mission to make that process easier—and the beer better—is helping a new generation of future brewers connect with the art and craft of making.
The Case for Harvesting Yeast
Harvesting yeast can cut costs quickly—but how many times can you reuse it before quality suffers? Here’s what experienced brewers actually watch for.