4 articles in this category
There is an art to designing, brewing, and blending tasty beers that get their complex character from mixed cultures and time on oak. To give your art its best shot, however, it’s best to know the science.
When done thoughtfully, fruited sours, spiked sodas, and even hard seltzers can address many of the same drinker demands as RTD cocktails.
With a tight focus on oak-aged beers inspired by Belgian lambic and gueuze, Lisa and Brandon Boldt are making their niche more convivial and approachable.
Quick acidification has become an important tool in the flavor kit of craft breweries worldwide. Brewers have honed their methods while labs have added plenty of new options. So, how well do you know your microbes?