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When is the right time to pull your beer from a barrel? That's a complicated question but Andy Parker of Avery Brewing has some sensory suggestions in this tip of the week.
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When it comes to adding sugar to your beer there are pitfalls to avoid, and lots of wonderful, complex flavors to gain.
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From Sam Masotto at Bonn Place Brewing, this isn't an IPA because it’s not fully English, but it is a nice hybrid, “strong,” hoppy pale ale! A blend of New World hops and English malt and yeast brewed in the traditional English style, single-infusion mash.
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Yakima, Washington might have a historical reputation as a sleepy agricultural town, but the rapid growth of craft beer has shown a new light on the valley that produces more than a quarter of the hops used in brewing around the world.
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There are so many versions, varieties, and approaches here that it would be arrogant to claim this will be your best American IPA, but it’s at least a very, very good one that has held up well to the test of time.
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We Asked Ska Brewing cofounder Dave Thibodeau to pick memorable, flavorful, and standout beers he’s encountered in a lifetime of beer drinking, we found he’s fond of the classics.
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Jamie is joined by American sour beer pioneer Lauren Limbach of New Belgium Brewing, and they talk about the evolution of New Belgium’s sour beer program, from the earliest days two decades ago to the advances in analytics and technical process today.
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Here are the three beer bars that we explored in the “Love Handles” department in Issue 22 of Craft Beer & Brewing Magazine®.
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Curious about aging sour beers in barrels? Andy Parker is here to answer some questions.
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Borrowed, or more accurately salvaged, from the wine industry, foeders are nothing more than big barrels where fermented beverages develop the deliciousness sought by the craftsmen.
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