The Soul of Beer (December 2017-January 2018)

After spending just a little time with Sam Masotto and talking beer, it’s hard not to think of the Dr. Jeckyll and Mr. Hyde comparison. The Bethlehem, Pennsylvania-based brewer talks about his appreciation of the classics, but not being defined by styles.

Some of the most flavorful and misunderstood beers come from Scotland. Wee Heavy and Shilling Ales once dominated pubs and tap lists, but have lost favor for more hop-forward styles. However, these beers, and their history, are worth a closer look.

The Scottish 80, also called an “export” by the BJCP guidelines, is a strong ale by Scottish standards. The export name means that this is an ale with a higher alcohol content (3.9 to 4.9 percent) that was intended to survive trans-Atlantic voyages.

While an essential ingredient in beer, malt is overlooked in favor of hops or yeast. However, the ingredient that gives color, ABV, and a strong dose of character is important. We asked a few of our favorite brewers to share their malt-forward beer picks.

With a wide array of flavors that are imparted by simply using different malts and grain, the flavors in beer have never been more specific or diverse. From light and sweet flavors, to roast and smoke, the flavors in between continuously delight the palate

Here are the three beer bars that we explored in the “Love Handles” department in Issue 23 (December 2017/January 2018) of Craft Beer & Brewing Magazine®.

The Scottish 70-Shillings are similar to the 60s, but with a more pronounced malt presence

Color is vitally important to the visual experience of enjoying a beer. The malt and grain bill in recipes also imparts flavor, aroma, and mouthfeel. Let's dive a little deeper into the subject, and realize there’s great complexity in the ordinary.

Interest from craft brewers, says one malt researcher, has "opened up a new era of research in grain and malting. There hadn't been innovation in malt for years." A look to the future of malt, its local impacts, and the embrace from brewers.

The key to unlocking the smooth combination of rich coffee flavor with malt mellowness—the hallmark of Alaskan Heritage Coffee Brown Ale—came through a collaborative (and innovative) process.

The first impression when drinking this amber-brown ale is a malty nose with subdued hops aroma. The flavor is soft malt that may have a touch of smokiness and toastiness. The use of roasted barley brings out a soft, complex background.

Denver’s TRVE Brewing jumped at the chance to create a beer named Ecate using grape pomace (the skins, stems, and seeds left after juice is pressed) that a local winery was discarding.

JC Tetreault of Trillium Brewing Company shares the story of Dialed-In IPA

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, discusses the causes of unintentional sour flavors in beer.

James and Sarah Howat of Denver, Colorado’s Black Project Spontaneous & Wild Ales love brewing with grapes, not just for the flavor contributions they provide, but also for the fermentation benefit.

Trevor Rogers of de Garde Brewing on Quality Fruit, Contextual Process, and the Art of the Blend

Trevor Rogers finds inspiration in Belgian gueuzes, Brett saisons, and beers that express a similarly fastidious approach to turning down the volume while boosting the dynamic range to explore the nuance and complexity that beer can offer.

As beer has evolved, so has its method of service. This is the story of one California publican and brewer who put technical knowhow into practice to make sure that every pint served is perfectly cooled and carbonated.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, discusses the causes of overcarbonation in beer.

This double IPA recipe from Trillium Cofounder J.C. Tetrault marries wine-grape must (juice pressed from the skins, seeds, and stems of wine grapes) with complementary hops notes from Southern Hemisphere hops.

The Bruery Terreux sour-beer facility has accelerated and expanded various beer projects using wine grapes. It continues to break ground with everything from imperial stouts cofermented with grape must to whole-cluster refermentations in barrels.

Expand your knowledge of beer with two new books that explore ingredients, homebrewing, and a peek behind the curtain to how the pros approach each batch.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, discusses pH measurements in beer.

Sonoma Pride is a high-ABV, high-body, and high-aroma IPA brewed just once for Sonoma and Napa county charities after the 2017 wildfires. Please consider donating to the charity set up by Russian River Brewing & The King Ridge Foundation at sonomapride.com

Interested in brewing a beer with pink peppercorn? Michael Carroll of Band of Bohemia, in Chicago, has you covered. This recipe is especially nice when your winter could use a bit of warmth.

From its home base in Berkeley, California, Fieldwork Brewing Company is churning out an ever-rotating list of inventive beers for its growing collection of taprooms.

So named because it resembles a regular peppercorn, this ingredient is actually part of the cashew family. Still, adding it to a beer adds a spicy, floral kick.

Cambridge Brewing Company’s brewmaster recounts the development of their beer that quite literally puts the “wine” in “barleywine.”