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After chasing larger volumes through distribution for the past 12 years, the pandemic led to reckoning and reconnection for these two breweries in Grand Rapids, Michigan. Now, they’re sizing down to let customers and brewers, rather than distributors, drive the creative narrative.
A dry Irish-style stout is ideal for pairing with shepherd’s pie—and a splash or two also finds its way into this moderately spicy version with ground bison, a dish sure to keep you warm while waiting for spring.
Sanitation is the first essential step in making great beer—and it’s not difficult to do it right. From our Illustrated Guide to Homebrewing, here are the basics and some useful tips.
If “fruit beer” was once a niche style, it has since evolved into something much more significant, absorbing other traditions along the way to become a vibrant celebration of some of the most popular flavors on Earth. Here are five picks from the pros.
You can simply add a bunch of fruit to a beer and see how it goes. Or, you can take a step back, carefully consider the flavors involved and how they intermingle, and—from creativity to reality—plan and execute a more superlative fruit beer.
Maplewood founder Adam Cieslak and brewers Roger Cuzelis and Adam Smith get under the hood of stouts ranging from session-strength to big and barrel-aged, discussing the mechanics of layering in flavor while keeping them balanced and drinkable.
With thanks to Ben Howe and Karolina Lobrow, cofounders of Otherlands Beer in Bellingham, Washington, here’s a recipe for their take on a Polish pilsner—one of our Best 20 Beers in 2022.
The popularity of cold IPA has blown the cover off a quiet yet long-running practice in commercial brewing: using lager yeast to make beer sold as ale. Sam Tierney, brewing manager at the Firestone Walker Propagator brewery in Los Angeles, offers some perspective.
From our Love Handles files on beer bars we love: This long-running nerve center of British Columbian craft remains a house of hospitality dedicated to lesser-known breweries.
By adopting a dogmatic and precise approach to quality—from evaluating honey quality through bottling without stabilizers or preservatives—Schramm’s Mead is setting standards and exploring what’s possible at the forefront of honey and fruit fermentations.
From a beautifully shot lambic documentary to an exploration of alcohol’s role in human evolution, here are a few suggestions for your screen and your shelf.
From Wisby Ölverk in Visby, Gotland, Sweden, here’s a small brewery’s take on the island’s traditional farmhouse ale.
Scott Janish, cofounder of Sapwood Cellars and author of The New IPA, explains how mash-hopping—especially before fermenting with yeasts that are engineered to unlock bound thiols—can add a significant aroma boost to your IPAs.
The owners and brewers of a small craft brewery in Visby, on the Swedish island home of gotlandsdricke, share their view on brewing their local farmhouse style—and why they do it the way they do.
Real gotlandsdricke is little-known for the same reason it has survived: It’s from an isolated and pastoral island in the Baltic. Lars Marius Garshol sheds some light on this smoky, juniper-infused, hard-to-get farmhouse ale.
Mary and Brian Rooney of Kansas City's BKS Artisan Ales discuss their approach to experimentation and iteration with soft and fluffy (but well-attenuated) hazy IPA.
From our Illustrated Guide to Homebrewing, here’s a rundown of the basic equipment you’ll want to have on hand.
This highly complex yet super-drinkable, dry-hopped, mixed-culture, gin barrel–aged golden ale combines the expertise of the two authors and cofounders at Sapwood Cellars—and it went on to become one of our Best 20 Beers in 2022.
Here, we plot state populations against the number of breweries in each state, to get insight into which have the most and fewest breweries per capita.
Why use Biofine on a hazy IPA? Scott Janish, cofounder of Sapwood Cellars, explains the benefit of using a clarifier on the cold side to help drop out unwanted compounds and get hop-forward beer that tastes better, sooner.