Craft Brewing Magazine
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.
Cooking with Beer: Summer Sausage, White-Beer Cheddar Dijon, and Pickled Onions
Let the neighbors grill their wieners. For a charcuterie board that can blow away your next festive gathering, get ready to make your own summer sausage, and prep this delicious and addictive cheese spread plus pickles and biscuit to go with it.
Podcast Episode 489: The Post’s Nick Tedeschi Brews Flavorful Low-ABV Beers for Great Times with Great Food
Delicious fried chicken and an artful take on comfort food may be the primary draws for this Colorado restaurant chain, but the award-winning beer is no afterthought. With six top-flight medals over the past six years, they’re proving that smaller beers designed to be enjoyed with food have an enduring place in craft brewing.
How to Speak Beer’s Chemical Language
It’s helpful to develop a common vocabulary to describe what we sense in our beer, but it’s even more helpful to understand the chemistry underlying those aromas and flavors. Here’s a primer.
Editors’ Picks: Software Gains and Distinctive Malts
From helpfully updated software to usefully colored malts, here are a few recent recs from our editorial team.