The latest edition of our quarterly publication has just been released, offering a rich tapestry of insights into the world of brewing. This issue delves into innovative techniques for creating complex flavors, explores historical brewing methods, and highlights unique ingredients that are redefining what beer can be. Readers will find an array of recipes, expert advice, and fascinating stories from around the globe, all curated to inspire and educate.
This edition features contributions from leading voices in the industry, covering everything from sensory evaluation to the use of local grains in African breweries. The content is not only informative but also deeply engaging, providing both novice and seasoned brewers with valuable knowledge and inspiration. Whether you're interested in traditional farmhouse brewing or exploring new malt varieties, this issue promises something for everyone.
Innovative Techniques and Recipes for Modern Brewers
Our Spring 2025 issue showcases cutting-edge approaches to crafting exceptional beers. From designing robust barrel-aged brews to layering malts for depth in darker styles, the articles offer practical guidance and inspiration. The inclusion of detailed recipes allows readers to try these techniques at home, making this issue a must-have resource for any brewing enthusiast.
One highlight is Kate Bernot's exploration of how top brewers design big beers that remain flavorful after aging. She presents a barleywine recipe from Chicago’s Revolution brewery and a stout from Magnanimous in Tampa, Florida. Randy Mosher shares invaluable tips on using sensory evaluation to better understand malts, enhancing the quality of your brews. Josh Weikert provides insights from award-winning professionals on thoughtfully integrating malts into porters and stouts, complete with a special recipe from Third Eye’s Kelly Montgomery. Additionally, Annie Johnson offers extract brewers a low-ABV porter or stout recipe, ensuring that everyone can participate in the craft brewing revolution.
Global Perspectives and Historical Insights
The issue also takes readers on a global journey, introducing them to the diverse and innovative brewing scenes emerging in unexpected places. Articles cover groundbreaking research and historical brewing practices, broadening the horizons of what’s possible in modern brewing. This section is particularly enlightening for those looking to explore beyond traditional boundaries.
Lucy Corne’s piece transports us to Ghana, where two craft breweries are using local grains like cassava, maize, rice, and sorghum to create distinctly Ghanaian beers that have garnered international acclaim. Meanwhile, Lars Marius Garshol dives into the historical roots of farmhouse brewing, reconstructing a Norwegian oat ale recipe from 1779 based on archival records. The potential of malted rice, often overlooked, is explored in depth, revealing its untapped potential for adding complexity to various beer styles. Furthermore, Ryan Pachmayer shares details on Franconian Landbier and Oregon’s Volatile Substance IPA, while Adam Paysse reflects on six beers that shaped his brewing philosophy. For those intrigued by unconventional flavors, there’s even a look at garlic-infused beers, including a roasted garlic stout that has gained a loyal following in Illinois.