Craft Brewing Magazine
Cooking With Lager: Get Freaky with Frikadellen
This take on pan-fried meatballs gets a splash of pilsner—and tastes great with it, too.
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Podcast Episode 252: 10 Barrel’s Tonya Cornett Takes a Layered Approach to Fruit Beer
Some write off quick-soured fruit beers for their simplicity, but they don’t have to be basic. Building complex flavors that reflect the entire fruit is Cornett’s goal, and nothing is off-limits in that pursuit.
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Recipe: Pueblo Vida Willa Dry-Hopped Lager
“This beer was our ode to new meets old,” says Landon Swanson, head brewer of Pueblo Vida in Tucson, Arizona. “It’s a classic light lager with a punch of Lórien hops in the fermentor.”
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Fermentis introduces SafBrew™ BR-8, the first dry Brett for secondary fermentation in bottles or casks
All the flavorful benefits of wild Brettanomyces, but with more control and reliability.
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Video Course: Brewing Traditional Lagers with Dovetail
From design to decoction to coolship to cellar, Dovetail owners and master brewers Hagen Dost and Bill Wesselink dig into the details of how they produce their acclaimed lager, Kölsch, and weissbier.