Showing 201-220 of 4611 articles
Taking cues from modern Belgian pale ales such as Taras Boulba and XX Bitter, Sanguine is a balanced expression of ample hops and yeast character. “We chased this beer for four years, trying to find the flavor profile,” says Halfway Crooks cofounder Shawn Cooper. “This is where we ended up.”
We don’t believe grilling season ever truly ends but, alas, summertime must. Here’s a simple but flavorful stout-infused burger recipe that could be your winner on Labor Day or the many football weekends to come.
An oft-overlooked branch on the farmhouse-inspired, mixed-culture family tree, bière de mars represents a chance to brew something tart, funky, and refreshing.
Brooklyn’s Kings County Brewers Collective, or KCBC, embraces the frenetic pace and ranging influences of life in the city that never sleeps. But the beer they brew continues to speak in its own voice, running alongside their New York peers rather than trying to chase them.
From dextrose to brewer’s crystals, River North founder Matt Hess covers some of the key things to consider when choosing and adding sugars to boost the gravities of very strong beers.
Jeremy Pryes, founder and head brewer at Pryes in Minneapolis, says they give this beer its regional designation “because of its distinct balance between the hops used and the sweetness from the malt.”
If you, like many breweries these days, are running multiple beverage products within your facility, consider the advantages of using bioMérieux’s BacT/ALERT®—a commercial sterility solution—to safeguard quality, control costs, and keep shelves stocked with products that meet the highest standards.
Ope! Midwest IPA is just gonna sneak right past the two coastal substyles as a unique approach all its own, rooted in modern tradition while evolving for the future.
From our Love Handles files on the world’s top beer bars: In central Prague, this pub is dedicated to perfect pours while offering a discriminating selection of Czech lagers and more.
Running the bar at a Michelin-star restaurant in NYC instilled a spirit of constant exploration in the founder of this vibrant Brooklyn outpost. Now, innovation means everything from developing meaningful supply chains to approaching brewing like a jazz musician.
From beer-baron bobbleheads to bespoke barrel-aged blends, here are a few recs from our editors.
From recipe design and ingredient choices to barrel-aging, blending, and packaging, River North founder Matt Hess and head brewer Matt Malloy share the methods and philosophy behind their unusually robust and flavorful award-winning beers.
Breweries are using real taproom data to answer the question “what do people want to drink” and brew what sells. From tracking style velocity to spotting daypart trends, learn how these breweries translate point of sale insights into production plans that make sense for their business and their fans.
Technically, this cold-fermented showcase of expressive Czech aroma hops—brewed by the folks at Sacred Profane in Biddeford, Maine—is a lager. But it drinks like an IPA, so that’s what they call it.
From data-driven decisions to creative memberships, discover how breweries are boosting margins without compromising on quality or guest experience. It’s time to rethink where your revenue can come from.
Saaz, Kazbek, and ... Juno? Whether punching up lagers or adding interest to IPAs, newer Czech hop varieties—little known outside their country—are an overlooked source of distinctive flavors.
Both a light lager and a Belgian-style white ale join the party for this flavorful michelada-inspired riff on marinated chicken with a spicy-sweet sauce.
It may not be “beer,” per se—the beverages being produced by Connecticut’s Float House cannot legally be labeled as such. But one look at the packaging of their “THC IPA” tells you everything you need to know.
Here’s a recipe based on advice from a few of the best in the industry at brewing great, juicy IPAs with haze that sticks around.
Looking to brew a beer with haze that’s ready to commit to the long-term? We asked Zach Coleman, head brewer and co-owner at TRVE in Denver and Asheville, for some clarity on haze stability, and he turned to fellow pros for their best advice.