The von Trapp family history is well known thanks to the prominence of a certain Disney film, but their dogged approach to brewing lager, just down the hill from the family lodge in Stowe, Vermont, has earned them fans throughout the region and beyond.
By: Jamie BognerFrom enchanting drinking experiences to inspirational breweries, Josh Pfriem, cofounder and brewmaster at pFriem Family Brewers, takes us on a rollicking tour through Bavaria, California, New England, and Belgium for his selected six-pack.
By: Jamie BognerRELATED:
Toby McKenzie, owner and brewer at RedWillow Brewery in Macclesfield, Cheshire, England, shares this beefed-up version of their Heritage Porter, inspired by 19th-century recipes. Its layered malt bill gets added complexity from malt made from Chevallier, a landrace barley variety.
By: Toby McKenzieRELATED:
With Great Notion’s flavored stouts, it’s “go big, or go home.” Lead brewer Lara Hargrave explains their approach to building decadent, dessert-inspired recipes from base to adjuncts.
By: Lara HargraveRELATED:
In the noble quest for variety and character, British maltsters and brewers have been resurrecting and experimenting with previously vanished yet intensely flavorful heritage barley malts—and they are increasingly available to brewers everywhere.
By: Matthew CurtisRELATED:
Crisp, dry, herbal-bitter, and clean, this is a lager you’ll want to have on tap all year long—but especially as the weather starts to warm.
By: Josh WeikertRELATED:
Gorilla Brewing in Busan, South Korea, shares this recipe for a tart and spicy celebration of a cherished local staple.
By: Youngjae JoRELATED:
In this final installment of our Las Vegas CBC preview episodes, Crafthaus head brewer Cameron Fisher shares his approach to making award-winning cold IPA with flaked maize, layered hop formats, and a characterful Czech lager yeast, as well as coffee beers and Scotch ale.
By: Jamie BognerLara Hargrave, lead brewer at Great Notion in Portland, Oregon, runs through several of the adjuncts they add to their pastry stouts, including some useful tips for flavor and practicality.
By: Lara HargraveRELATED:
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By: Jamie BognerSponsored
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By: Chris Costlow, Sachiko Niki, Yokogawa (Sponsored)It can be a polarizing dish for those who didn’t grow up with it, but there are some affinities between certain styles of beer and this fermented Korean favorite. Can you brew with it? Of course you can.
By: Joe StangeRELATED:
From our Love Handles files on the world’s great beer bars: In Manchester, England, Café Beermoth is a Belgian-inspired bar offering a wide selection in an array of formats ... and sausage rolls, too.
By: Matthew CurtisRELATED:
Jono Gaytan, head brewer at Flix Brewhouse in El Paso, Texas, says this easygoing pale lager that features Idaho 7 is “meant to be enjoyed during college football games or mowing the lawn.” (Or, no doubt, during a movie at Flix.)
By: Johnathan “Jono” GaytanRELATED:
From selecting malts with intention to deploying Madeira-inspired macro-oxidation, finishing on different woods, and blending to taste, New Image founder Brandon Capps outlines a technical approach to crafting characterful barrel-aged barleywines.
Jan Chadkowski, head brewer and co-owner of Denver’s Our Mutual Friend, outlines his approach to brewing historically inspired, smoke-forward beers of high drinkability.
The brewer who invented and defined cold IPA—Kevin Davey of Heater Allen and Gold Dot Beer—shares the tips and techniques needed to brew one that shines.