Craft Brewing Magazine
Ask the Pros: Brewing a Revered German Pils with Rothaus
With its loyal following in Germany and cult status elsewhere, what is it about Rothaus Tannenzäpfle that resonates with so many connoisseurs as well as casual lager drinkers? We went there to find out.
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San Francisco’s Toronado Endures as a Monument to Characterful Beer
From our Love Handles files on the world’s best places to drink great beer: Steadily approaching four decades in operation, this influential bar continues to combine unpretentious atmosphere with a powerhouse selection of independently brewed beers.
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Grilling with Lager: Skewers, Sausages, and Crispy (Boi) Pizzas
Spring is full swing, so fire up the grill and break out the lagers. These three tasty dishes—honey-helles shrimp skewers, dunkel-braised bratwurst, and grilled bock pizza—are designed for cooking over fire and for sharing.
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Podcast Episode 359: Ryan Miller of Vermont’s Freak Folk Finds Unique Flavors in Layered Fermentations
Lessons learned from many years of saison brewing have informed Freak Folk’s signature approach to brewing Vermont’s marquee style—hazy IPA.
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Video Tip: Pitfalls to Avoid When You Want Your Pastry Stout to Go Nuts
And pistachios seemed like such a good idea. Great Notion lead brewer Lara Hargrave shares some tips on things to look out for when flavoring and finishing dessert-inspired stouts.