Max Flavor (October-November 2017)

From Sam Masotto at Bonn Place Brewing, this isn't an IPA because it’s not fully English, but it is a nice hybrid, “strong,” hoppy pale ale! A blend of New World hops and English malt and yeast brewed in the traditional English style, single-infusion mash.

Abnormal lives up to its name. In a city long known for beer, especially the dank hops-forward West Coast IPA, the owners also chose to open up a winery embracing the other California beverage of note.

Wheatwine is a higher-alcohol beer with a significant contribution of flavor and texture from malted wheat. It also allows for “mild” hops character, and we’ll pair some classic American citrus and Continental floral notes.

If you want to brew a very, very, light colored 100 percent barley beer but are concerned about DMS, take heart. Intrepid homebrew experimenter Taylor Caron has hit upon the idea of a pre-boil “DMS rest.”

Spice beers can be polarizing, but the intriguing flavors create exciting avenues of exploration for adventurous brewers. We asked a few of our favorite brewers to share some of their favorites.

Spice in beer is nothing new, but as farmers create new peppers for market, brewers are busy trying to figure out how to incorporate them into lagers and ales. Matt Brophy talks about the spicy inspiration behind Flying Dog Brewery’s “The Heat” series.

Formulating, sampling, describing, reformulating, sampling again—the lessons Forbidden Root’s BJ Pichman learned perfecting first Forbidden Root and later Fernetic are equally useful when making a beer with just a few spices or, in fact, one with none.

Josh Weikert takes you on a rapid-fire journey through a range of spices and herbs that enhance, augment, imitate, and/or intensify both traditional beer flavors and beer-adjacent flavors that you might want to work into your recipes.

Gabe Gordon, founder of Beachwood BBQ and Brewing built the Blendery with the single-minded focus to re-create a true lambic-style beer in Southern California, and at the center of the effort is one critical piece of the lambic puzzle: the coolship.

With a respect for style guidelines, Holy City Brewing’s Chris Brown produces some traditional beers, but as the brewery has grown, he’s loosened up, creating award-winning boundary-pushing beers to complement the food scene in Charleston, South Carolina.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast answers the question: are hops poisonous for dogs?

Known for two distinct and different styles—the fruited Berliner and the adjunct stout—Jonathan Wakefield has carved out a niche in southern Florida with his flavorful, culinary-inspired brewing.

As close to a flagship that Industrial Arts Brewing Co. gets, this American pale ale created by Jeff O’Neil is vibrant with Apollo, Simcoe, Cascade and Chinook hops. Folks wait in line for this at his brewery, and now you can make it at home.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, has the answer on using dry yeast.

Is it time to buy that $40 bottle of Italian barleywine? Is it good enough to drop that kind of cash, especially when there are so many new beers hitting the shelves every week? The answer is a most-definite “yes.”

If you're looking to experiment with spiced ales, this recipe is a good one to start with.

Derek Gallanosa (formerly) of Abnormal Beer Co. in San Diego brews this imperial stout base before giving it treatments such as vanilla, coffee, coconut, and more.

Charleston, South Carolina’s Holy City Brewing’s second flagship beer was an effort to bring the American porter style to the Charleston market proper, while also making a beer that stays appealing as the mercury rises.

Here's an all grain festbier recipe to get you in the spirit for this time of year.

A fond farewell to our retiring managing editor and a hearty welcome to our new senior editor!