Craft Brewing Magazine
Courtesy of Perennial Artisan Ales in St. Louis, Missouri, here is a homebrew-sized version of a big-bodied imperial stout that gets a pile of coconut for a decadent, chocolate-macaroon-like character.
Mead has enjoyed a metoeric rise over the past decade. Here, we ask five new-school meadmakers about the bottles that were formative experiences for them, or that stand out in recent memory.
Back in May, we polled readers via email to get a sense of how their beer buying and drinking was changing amid the pandemic. More than 4,200 people answered, and the results are charted below.
When formulating complex grists for imperial stouts and other big beers, intentionality is the key—everything there should have a purpose, according to Phil Wymore, cofounder and brewmaster of Perennial Artisan Ales.
Kristen England is head brewer at Bent Brewstillery in Roseville, Minnesota—and a longtime homebrewer and BJCP Grand Master Beer Judge. Here is his recipe for a rich-but-quaffable Czech-style dark lager, including a straightforward single-decoction mash.