The Beginning of Brut IPA

The Beginning of Brut IPA

The enzyme amyloglucosidase has been used in brewing for a while now. It has the ability to break down complex sugars that might not otherwise ferment, allowing the yeast a bonus meal during fermentation. As such, it has been popular with big, boozy imperial stouts so...

Beer Industry Reacts to New Yorker Cover

The New Yorker released its annual food issue this week and before a hardcopy even arrived in my mailbox, my facebook feed was filled with pictures of the cover and friends in the beer industry talking about how cool it was and a sign that beer has “arrived.” The New...

German History With An American Twist

Just out of the subway and trudging through freshly fallen snow, my sights were set on Radegast Hall and Biergarten in Brooklyn’s Williamsburg neighborhood. Fighting against a bracing wind, I focused on what I thought lay ahead of me: liters of lager brought to tables...

An Interview With Ken Grossman

Ken Grossman was sitting in a plush red chair thumbing through emails on his smartphone and seemed to have tuned out the world around him. It was the final day of the recent Craft Brewer’s Conference in San Diego and the bearded 57-year-old looked right at home among...