Craft Brewing Magazine
Cooking with Beer: Chocolate Milk Stout Torte
Looking for something rich and impressive to bring to that holiday gathering? You can serve this stout-enriched torte simply—ideally, with fresh whipped cream—but you can you also use it as a base for mousses and ganaches.
Brewer’s Perspective: Eisbock It with Northbound
Northbound Smokehouse & Brewpub founder and brewer Jamie Robinson shares tips on how to brew the kind of eisbock that can win a gold medal—as Northbound Eisbock has done two years in a row at the Great American Beer Festival.
Eis Is Nice! (Especially When You Do It on Purpose)
Want to brew an eisbock? The first times you try fractional freezing on a bock or other beer, you simply can’t know exactly what you’re going to get—but there are ways to maximize your chances of success.
Joe Mohrfeld of Pinthouse Picks a Sixer Packed with Immediate Vectors of Influence
While there are plenty of classics that have influenced the brewing journey of Pinthouse Brewing cofounder, brewmaster, and hop savant Joe Mohrfeld, it’s the beers of his friends and peers that continue to shape his approach in an immediate and constant way—and those are the beers he’s packed into his chosen sixer.
Podcast Episode 451: Dimitri Staelens of Adept Throws out the Rule Book in Brewing Distinctive Belgian Ales
The longtime quality director of Duvel Moortgat has scaled way, way down with a community-focused brewery just outside Leuven, but his creative approach to Belgian beer pulls flavors and inspiration from Scandinavia, the Pacific Northwest, and beyond.