Craft Brewing Magazine
Podcast Episode 332: Chicago’s Dovetail Finds Harmony and Cohesion in their Modern Approach to Traditional Methods
What’s old is new again for Chicago’s Dovetail—direct-fire decoction, open fermentation, and coolshipping hoppy lager with whole-cone hops are just a few of the ways this classically focused brewery finds ways to build character in their lagers.
Here’s how Berlin Packaging and Studio One Eleven helped four brands succeed with impactful and effective custom packaging solutions.
Single Hill cofounder and head brewer Zach Turner explains the difference between fresh-hopping and wet-hopping, laying out a few different ways that breweries tend to use them on the hot side and cold side.
Based on authentic gammeltøl recipes from the 1800s, here’s a recipe for the strong, smoky Danish farmhouse ale—including some suggestions for traditional twists worth trying.
Typically, gammeltøl was brewed in March for drinking in the autumn, but the Danish tradition of brewing this strong, smoky raw ale has virtually died out. You can help revive it.