Craft Brewing Magazine
Podcast Episode 508: Steve Luke Is Surfing the Next Wave in Cloudburst’s Evolution
The founder of the award-winning Seattle brewery is pursuing life goals with a move to New Zealand while friends at Bale Breaker take on the Cloudburst brand and brewery, but it hasn’t dampened his enthusiasm for Southern Hemisphere hops, “dad” beers, fresh hops, and more.
Recipe: Schanzenbräu Rotbier
Based on conversations with Brauerei Schanzenbräu founder Stefan Stretz, here’s a recipe for the Nuremberg brewery’s popular red lager—drier and slightly more bitter than other versions of the regional style.
Ask the Pros: Brewing Rotbier for Drinkability with Schanzenbräu
Nuremberg’s Schanzenbräu sells plenty of helles, but it’s best known for its distinctive red lager—a niche style, even within Germany. The challenge, says founder Stefan Stretz, is achieving easy drinkability in such a full-bodied, malt-forward beer.
Recipe: Ogopogo Bheki West Coast IPA
Jason De La Torre, cofounder and brewer at Ogopogo in San Gabriel, California, describes this West Coast IPA as “crisp, punchy, resinous, and dank.” Using modern methods and hop products, it includes doses of Incognito in the whirlpool and Cryo in the dry hop.
How to Think Outside the Cone
With today’s advanced hop products, there are no silver bullets. Yet they can be powerful tools in the brewery—if used carefully, intentionally, and while heeding the advice of fellow brewers.