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Craft Brewing Magazine

Podcast Episode 399: James Herrholz of Corporate Ladder Lays It on Thicc with Award-Winning Dessert Stouts

Contrary to popular misconception, great dessert stouts require balance and intention. In this episode, James Herrholz explains how Corporate Ladder uses roast, bitterness, and a wide range of malt to build depth and dimension into indulgently sweet beers.

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Make Your Best Maibock

When most people hear “bock,” they think malt—and there’s no question that maibock is a malt-forward style. However, you can lean into hops and other flavor elements to add interest, and—done well—the result is much more than a “strong helles.”

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Recipe: Randy’s Ambrée Sucrée

This Belgian-style amber ale should serve as a fine vehicle for any “concrete” sugar such as panela, piloncillo, rapadura, tapa de dulce, or jaggery.

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Sweet Versatility: Brewing with Sugars

Once derided as cheap adjuncts, sugars have become useful, flavorful tools for today’s creative brewers.

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Exploring the Latest Trends in the Nonalcoholic Beer Industry

The nonalcoholic beer market is undergoing a remarkable transformation, evolving from a niche segment to a thriving industry fueled by consumer demand for healthier, lower-alcohol alternatives. Here we take a look at the role ProBrew’s Alchemator is playing in this transformation.

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