Craft Brewing Magazine
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.
Podcast Episode 507: Scott Selix of Lua Mashes up Production-Brewery Discipline with Brewpub Creativity in Expressive Hazy IPA and Low-DO Lager
After leaving brewing to become an attorney, the cofounder of this Des Moines brewpub felt the pull to return to the brewhouse. Today, he continues to iterate on progressive hazy IPAs while honing low-ABV table lager.
From Tella to Tej: Ethiopia’s Ethereal Fermentations
From truly bready beers to intense meads—all flavored with a beloved botanical—the brewing traditions of Ethiopia are as ancient as they are intriguing.