Craft Brewing Magazine
What We’re Seeing Across Craft Beer: Eight Patterns Worth Watching
Learn what ingredient suppliers, market data, and industry trends suggest about where successful breweries are finding momentum.
Podcast Episode 483: Cultural Collaboration and Brewing beyond the Main Strains with Suncatcher and Goldfinger, in Partnership with Omega Yeast
Having a good idea of how a new ingredient is going to work in the brewhouse is crucial for brewers today who need to be more efficient than ever while pursuing their creative urges. In this conversation with Matt Gallagher of Suncatcher/Half Acre, Tom Beckmann of Goldfinger, and Laura Burns and Jonathan Moxey of Omega Yeast, we discuss the collaborative process, evolving knowledge around low-temperature lager fermentation, building flexible character in classic styles, and more.
Fonio Calls, and Craft Brewers Answer
Breweries big and small are discovering the huge, modern potential of this tiny, ancient grain.
Grilling with Beer: Märzen Sugar-Cured Bratwurst with Malt-Fermented Kraut on a Pretzel Bun
Ready to level up your sausage game? Make your own—and add this sugar cure flavored with a märzen, maibock, dunkel, or other malt-forward lager, plus your own malt-fermented sauerkraut.
Podcast Episode 482: Stephen Bossu of Hopewell Finds Lager Inspiration in the Occasion
The cofounder of the Chicago brewery shares their approach to building lagers not just as expressions of specific styles, but as beers designed for specific times and places.