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Sourtooth Tiger is a barrel-aged golden sour with dried ginger root. It’s ginger- forward, and the acidity brings a bright, spicy freshness to this aged beer.
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Like all IPAs, Brown IPA is hops-forward.It's useful to think of it in terms of malt character, though: it should have noticeable brown- and black-malt flavors but not be sweet or malt-forward.
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If you spot carbonation clinging to the inside of a glass of freshly poured beer, that's a sure sign of grit. A few simple steps will have you drinking clean each time.
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Miller discusses their always-evolving brewing techniques, from continually “turning up the volume” on hops, to issues with changes in hops, and the return of Simcoe. Plus, the recent (temporary) shutdown of their new production brewery by the TTB.
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Australian sparkling ales needed a little something to brighten them up, and along it came: fun, funky, “Down Under” hops. With some creative hopping, these are worth your time.
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Chicago's Dovetail Brewery released a kriek earlier this week that was made possible, in part, thanks to a great relationship with one of the taproom regulars.
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BJCP Grand Master Josh Weikert talks about the length of the boil and why it matters when making low ABV recipes.
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The one that started a trend. The Brut IPA from San Francisco's Social Kitchen and Brewery.
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An enzyme long used to help make big imperial stouts a little easier on the palate has found a new purpose in an emerging style of IPA. The Brut IPA is a dry—0° Plato—version of the style that was created just months ago and is now spreading like wildfire.
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The most common interaction most of us have with ginger comes from a soda or as an ingredient in many Asian dishes. When it comes to beer you should let the assertive spice with the distinctive bite speak to your tastes during brewing and fermentation.
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