The Art of Tart (October-November 2016)

When peaches are in season, pick a favorite malt-forward beer to take this summertime treat to the next level. (And don’t forget the ice cream.)

A mash filter can increase brewhouse efficiency greatly, giving brewers much more room to get more creative with their recipes. Here, we sat down with Brouwerij West to learn more.

This homebrew-scaled recipe for one of Creature Comforts Brewing Co.’s year-round beers produces a complex and flavorful amber ale.

Here is a delicious recipe for Bananas Foster and crepes made with rum barrel aged beer.

Getting really low efficiency when brewing all-grain and missing your original gravity target? Brad Smith explains the areas to check for sources of problem.

For most brewers, hops are typically purchased through massive multiyear contracts from far away farms in the Pacific Northwest. But for one rugged brewer in New Mexico, hops harvest is time to hit the trails and canyons of the state’s high country.

Ever wondered why is the color of your beer is different from the predicted color on a color scale or software? Brad Smith has the answer.

If you are an all-grain brewer, the most important thing to worry about is mash pH. Brad Smith delves into why and how to achieve the right pH.

Located near the banks of the Susquehanna River in Pittston, Pennsylvania, Susquehanna Brewing Company is reviving history and making history at the same time.

Here’s a primer on pH and titratable acidity (TA) and how, when, and why to measure them in your sour beers.

Holy Mountain Brewing Co., a small 10-barrel brewery in Seattle, opened in 2015 and immediately developed a cult-like following. Here’s their story.

While test batches are part and parcel of every brewery’s program, Danny McMahon of Door County Brewing Company takes it to the extreme. This pursuit of new ideas has helped turn his dream into one of the most exciting young breweries in the Midwest.

Last summer, droughts and high temperatures put a strain on the availability of hops. However, putting a more intense strain on hops is something more dangerous because of its potential increase: brewery and consumer demand.

The “Love Handles” department in Craft Beer & Brewing Magazine® is devoted to great beer bars. Here are the three beer bars that we explored in Issue 15 (October/November 2016).

Ehren Schmidt, Head Brewer Toolbox Brewing Company (Vista, California) scaled his Berliner weisse recipe to homebrew size for us.

Tart and refreshing with attractive price points, kettle sours are all the rage at craft breweries right now. Here are five brewers on their five favorite kettle-soured beers.

Follow these tips and techniques to take your quick sour beers up a notch.

Josh Weikert gets you started up the sour-beer mountain with a discussion of the basics of bugs, traditional and modern, and fast and slow ways of souring your beer, and how to bring your sours (stylistically) into the twenty-first century.

Two Rivers Brewing’s Josh Bushey and Weyerbacher’s Chris Wilson describe their first collaboration brew as a young bruin. They “quick” soured it with Lacto and cheated some of the long aging stuff with oak spirals and lots of fruit.

This Baltic porter that has been a consistent winner for Josh Weikert over the years. It sets up well as a kettle sour because the bright lactic acidity will pair very nicely with the dark fruit and chocolate flavors.

Curiosity, community service, and high-quality balanced beers are the focal points of this relatively new brewery in Athens, Georgia.

We’ve taken the classic chocolate ice cream and adapted it to include your favorite milk stout.

Purists beware: this CB&B recipe might offend your delicate sensibilities. However, if you want to make the quickest of quick sour beers, using fruit can help cover some of the rougher edges in a spiked lactic sour.

Taylor Caron’s beer makes a great base for adding fruit or heavy dry hopping, but it is also very refreshing on its own.

For Enchanted Circle Brewing’s, Kyle-Bartholemew Yonan, hops harvest is time to hit the trails and canyons of New Mexico to forage for cones of the native Neomexicanus. Here’s the recipe for the ale he brewed up with this year’s batch.

No campfire needed! A fruit-forward IPA adds lightness to this grown-up version of the classic campfire treat.

This grapefruit variation of Susquehanna’s World Beer Cup gold medal-winning shandy is light, fruity, dry, and refreshing with just the right kick of grapefruit bitterness.

This recipe from Danny McMahon, the head brewer of Door County Brewing Company (Bailey’s Harbor, Wisconsin) is one of their ever-evolving New England–style IPA recipes.

Odell Brewing Founder Doug Odell’s discriminating palate for full-flavored beers goes all the way back to 1978, when he got his start in the brewing industry. His six-pack (with one bonus beer) is an expedition of flavors from all over the world.

Thanks to the efforts of smart industry leaders, sympathetic politicians, a tight connection between agriculture and brewing, and creative brewers themselves, the center of the Empire State is becoming a beer destination in its own right.