Craft Brewing Magazine
Selecting Varieties and a Range of Advanced Hop Products for Hop-Saturated Beers | Video Tip
Whether it’s selecting very different lots of Nelson Sauvin or trialing new hop products to see what they can contribute, North Park founder and head brewer Kelsey McNair says he’s always looking for ways to squeeze in more hop flavor—but without leaving the realm of the familiar.
Understanding the Microbiome of Your Brewery: Metagenomics 101 | Deep Dive
Quality control professionals and brewmasters know that consistency and safety are the backbone of exceptional beer. But what if the key to mastering both lies in understanding the unseen world inside your brewery?
Recipe: Scratch 131
From Scratch in Ava, Illinois, this saison recipe features 131 ingredients, all told—their use informed by deep expertise in what to forage, what to grow, and how the different components can safely be used to contribute worthwhile flavors to beer.
Ask the Pros: How Did Scratch Put 131 Different Botanicals into a Beer that Still Tastes Great?
Scratch in Ava, Illinois, has won a national reputation for its combination of foraging and flavor finesse. Here’s how the brewery’s duo ended up putting 131 different botanical ingredients into one (very tasty) beer.
Zoiglbier’s Most Important Ingredient Is Its Pubs
You can’t capture the essence of zoigl by brewing the beer. Franz D. Hofer, longtime zoigl enthusiast and author of the Tempest in a Tankard blog, shares insights into what makes the family-run zoiglstuben so special.