Craft Brewing Magazine
Latvia’s Little-Known Latgalian Ale Is the Smoke Bomb of the Baltics
This obscure farmhouse brewing tradition out of eastern Latvia is still alive today, and it’s one that fans of smoked beer may want to add to their bucket lists.
Recipe: Crow & Squirrel Traditional Perry
Made annually from the pears picked off the tree out back, this recipe for a dry perry represents how I do it at home.
Podcast Episode 491: Brewing Scientists Tom Shellhammer and Cécile Chenot Are Changing How We Think About Older Hops
Through a series of projects and papers, these two respected researchers are shedding new light on how hops age, how variety impacts that aging, how conditions such as temperature and oxygen affect hops, and more. An important takeaway: There’s more life in two-, three-, or four-year-old hop lots than we may have previously thought.
Recipe: Opus Aeternum, the Neverending Boil
From South Africa’s Afro Caribbean and Soul Barrel breweries, this hefty barleywine of 17.5 percent ABV is based on a unique, experimental process involving a boil stretched out over six days.
Brewer’s Perspective: The Story Behind Cape Town’s “Neverending” Boil
A collaborative experiment between South African brewers led to a super-hefty barleywine of 17.5 percent ABV, via an unusual boiling process measured in days rather than hours.