Craft Brewing Magazine
Don’t expect barnyard flavors here: When *Brett* is the sole fermenting agent, the result should be relatively clean.
Barley, hops, water, yeast, and… the cloud?
Here is our review of the new book by Lars Marius Garshol, whose research on traditional kveik, raw beer, and other traditional techniques has shifted the paradigm on farmhouse brewing.
Phil Markowski, cofounder and brewmaster of Two Roads Brewing in Stratford, Connecticut, wrote the book on farmhouse ales. Here he looks back on that influential work, pondering the expanding universe of knowledge about farmhouse brewing.
Podcast Episode 136: Societe's Doug Constantiner on Aroma-Forward West Coast IPA and a Methodical Approach to Funk
San Diego’s Societe Brewing has long had a reputation for being brewers’ brewers, with dual-core IPAs expressing different sides of the West Coast coin, and a wild beer program designed around drinkable, funk-forward, lower-acidity beers.