Craft Brewing Magazine
Video Tip: What Do Culinary Ingredients Bring to a Beer's Flavor?
Andrew Kelly, cofounder of Aslin Beer in Alexandria, Virginia, breaks down the elements of flavor and reminds us to think about what different brewing ingredients bring to the table when trying to mimic the flavors of favorite foods.
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Podcast Episode 162: Yvan de Baets of Brasserie de la Senne Is a Selfish Brewer
If you’ve tried his pale ale, Taras Boulba, then you know that Yvan de Baets has a taste for hops. But it’s the focus on subtlety, balance, and fine details like tank geometry that make the beers of this Brussels brewery so compelling.
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Recipe: Winterhausen ESB
With the right ingredients, this recipe will re-create the kinds of flavors you’d find at pubs all over England on any given day—a showcase of English malt and hops, pouring a beautiful brilliant jewel-toned orange.
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We Are All Garage Beer Drinkers Now
Lagers are on the rise, and so are light beers and larger packs. Craft beer is looking more like supermarket beer, but there are good reasons why—and is it really such a bad thing?
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Recipe: Reuben’s Triple Crush
This homebrew-scale recipe is based on Reuben’s Brews’ popular triple IPA, which also scored a 96 with our blind panel. Emphasize yeast health with a big starter, dry hop generously, then give it enough time to cold-condition.
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