Beer

All Access Exclusive Sapwood Cellars cofounder, brewer, and ”Mad Fermentationist” Michael Tonsmeire shares his expertise in all things fruit—sourcing, selecting, processing, blending, brewing, barrel-aging, and more. In Columbia, Maryland, the suburban brewery known as Sapwood Cellars has a unique origin story: Its cofounders Michael Tonsmeire and Scott Janish are authors of two of the most …

Video Course: The Mad Fermentationist’s Practical Guide to Brewing with Fruit Read More »

For nearly twenty-five years, the edgy importing company Shelton Brothers was a key tastemaker on the U.S. craft beer scene, partnering with many of the very best breweries in the world and influencing the palates of countless American drinkers along the way. Sadly, it closed its warehouse doors in 2020, at the onset of the …

This Is Not Your Ordinary Beer Tour Read More »

Any strict definitions for the term “barleywine” are of fairly recent origin—and, according to respected beer historian Martyn Cornell, it’s dubious to apply the word to a style. For centuries, it was simply a poetic way of referring to the stronger sorts of pale-ish beers available in Britain. It didn’t appear on a label until …

Flavor Fever: Barleywine of the Old Style Read More »

Link to article The American Homebrewers Association’s annual Big Brew for National Homebrew Day event is coming up. Access the Big Brew 2023 recipe–Nearly Nirvana Pale Ale–and download a free bottle label design to make your Big Brew batch official!  How to Access the Big Brew Bottle Label New for this year, the American Homebrewers …

Get the Big Brew 2023 Official Bottle Label Read More »

The data suggest that while brewery closings have stayed fairly steady as a percentage of overall operating breweries, the rate of new openings in recent years has been declining at a relatively consistent pace. Read the full article on beerandbrewing.com Source link

A splash of traditional Leipziger-style gose adds a bright yet earthy quality to this simple preparation for a refreshing, sweet-and-salty fruit salad. Why put the fruit in the beer when you can put the beer in the fruit? Gose Fruit Salad with Goat Cheese Serves: 4 1 cup (237 ml) seedless red grapes, halved 1 …

Cooking with Gose: Fruit Salad with Goat Cheese Read More »

The sandstone cellars of Plzeňský Prazdroj—better known to us as Pilsner Urquell—may be the ideal place to wallow in the history of the world’s most popular beer style with brewmaster emeritus Václav Berka. As the brewery’s 13th brewmaster in a line that stretches back to Josef Groll, there are few people better qualified to recount …

Podcast Episode 296: Pilsner Urquell’s Václav Berka Tells the Story of Pilsner and Preaches Excellence in Lager Brewing Read More »

While their all-grain friends cope with gummy stuck mashes, here’s a recipe that extract brewers can employ for a strong, elegant, aromatically fruit-forward wheatwine. All Access Subscribers can download the Beersmith and BeerXML version of this recipe. Subscribe today. PARTIAL-MASH Batch size: 5 gallons (19 liters) OG: 1.103 FG: 1.022 IBUs: 50 ABV: 10.6% MALT/GRAIN …

Recipe: Annie’s All Winter Wheatwine Long Read More »

The Purple Snake’s unique design is the product of conversations with some of the world’s best brewers about the issues they’ve encountered with their transfer tools. Here’s what we learned—and what we did about it. Perhaps the last thing anyone enjoying a cold glass of their favorite brew thinks is, “I wonder what hose they’re …

The Purple Snake: A Hose Designed with Beer In Mind Read More »

April 7, 2015 Spring is here, and menus are changing. Asparagus, fava beans, English peas, spring onions, ramps, tender spring lettuces, and the freshest beets, radishes and scapes are taking over for their brief time at center stage on restaurant menus. Whether pickled, raw, roasted, marinated, fried, pureed or grilled, the flavors come through clean …

Spring Means Simple and Balanced Read More »