Craft Brewing Magazine
To show what’s possible with “splatch” or split-batch brewing, Tannery Run head brewer Tim Brown shares this recipe for a brew that divides immediately after the boil to walk the divergent paths of a festbier lager and a tea-infused Belgian-style dubbel.
Once you adopt some basic rules of thumb about flavor compatibility and intensity, you can start drilling down into which beer styles tend to work best with specific dishes—making a sensory experience greater than the sum of its parts.
Consider the possibilities of split-batch brewing—to get twice the variety without a lot more work.
For Sam Pecoraro, head brewer of Von Ebert Brewing, articulating the idea of a new beer—flavors, aromas, mouthfeel, appearance—is the first step in writing a new recipe. Whether they’re brewing lager or IPA, it all starts with the written idea.
This comforting recipe features a Craft Beer & Brewing Magazine® Beer of the Year (but you can sub in any bright, crisp, West Coast–style IPA or IPL).