As craft brewers worldwide seek new experimental pathways to creative expression, they are finding the study and practice of other traditional fermented beverages an enlightening pursuit. Kjetil Jikiun, Will Meyers and Todd Bellomy have professional experience in sake brewing as …Read More
This presentation is intended to provide insight to brewers who have already begun the wild and sour beer journey. Chad and Troy will look at production methods and techniques to expand on existing knowledge and help create great wild and …Read More
Bruce discusses the use of ingredients other than hops in craft beer. Read More
Berliner Weisse has become more and more of interest, especially in the international craft brewing world. Both traditional and modern brewing procedures as well as quality aspects will be the main topics of this presentation. Read More
The author of IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale discusses the stylistic revisions in IPA over 250 years, comparing and contrasting recipes, ingredients used and brewing techniques in various periods. Read More
“Warm and flat is where it’s at.” So said my friend Erik Jefferts back in 1996 when he was head brewer at Phantom Canyon Brewing Co. in Colorado Springs. He was right, of course, but it’s not a great description …Read More
This guide covers the brewing process, beer flavors, aromas, glassware and serving tips, as well as detailed listings of over 50 individual beer styles.Read More
A dozen brewers from four continents assembled at a small brewery near Talagante in the Santiago Metropolitan Region of Chile to brew a “doppelbock-like” version of altbier.
Although the category has been increasing in popularity for years, based on IRI Group data through 12/1/13, it appears that 2013 will be the year that IPAs are the most popular craft beer category in the off-premise channel.Read More
The author and companions at the Portsmouth Brewery set out to replicate an ancient Egyptian brew using some concessions to modern tastes and equipment.