Craft Brewing Magazine
Building and Sustaining a Profitable Brewery
From planning to decision-making to quality and innovation to building a network, here are some useful strategies for building and sustaining a profitable brewery in the ever-changing craft-beer industry.
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Video Tip: Blending Your Team to Taste and Blend Barrel-Aged Barleywines
When it’s time to pull nails and evaluate components for blending, New Image’s Brandon Capps recommends including tasters who are less familiar with the style, while also ensuring that tasting happens blindly and individually.
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Editors’ Picks: Fresh Ingredients
Looking for something fresh to give your beers an edge? Check out these new yeasts, hops, and flavor extracts.
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Hundraårig Öl: A Hundred Years (or More) in the Making
How much time you got? Time enough, maybe, to consider Sweden’s exceedingly rare, little-known hundred-year beer—a solera-method manorial ale that can keep going for as long as you’re dedicated to the care and feeding of the family barrel.
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Recipe: Sandy Valley Mariposa
From Sandy Valley Brewing in Hillsboro, Missouri, Mariposa is a softly textured yet vibrant raspberry ale that gets thoughtful additions of Tanzanian honey, Tanzanian vanilla, cacao nibs, and cacao husks, as well as added fruity oomph from Omega’s Cosmic Punch yeast. It’s also a beer with a personal back story.