From the hearth-centered practices of the Ainu to the cassava brewing charms of the Makushi, tattooing and fermentation share a profound kinship as technologies of transformation that inscribe identity, honor ancestors, and sustain communities across cultures.
The post Ink & Drink: Uncovering the Historical Bonds of Tattoos and Fermentation Across Cultures appeared first on CraftBeer.com.
In a sea of juicy IPAs and lip-puckering sours, spice feels almost radical: an antidote to sweetness and a rebuttal to predictability.
The post Spicy Beers Are Catching Fire appeared first on CraftBeer.com.
An Englishman’s dream pub sparked Indy’s craft beer scene, leading to generations of brewers chasing flavor, community, and good vibes.
The post From Broad Ripple to Beer Boom: The Story of Indy’s Brewing Legacy appeared first on CraftBeer.com.
Spiced beers aren’t just waiting for an occasion anymore—they’re now year-round, tapping an ever-changing cupboard of craft brewing.
The post It’s Always Spiced Beer Season appeared first on CraftBeer.com.
One of the classic styles, and one of the most fabulous beers steeped in history, Kölsch is often underrated and overlooked. Ice cream soda floated into our collective consciousness 150 years ago. Now, a beery take on this fanciful beverage is winning converts.
The post A Dreamy Pairing: Beer & Ice Cream appeared first on CraftBeer.com.
With spring well and truly sprung, we highlight three new fruit beer releases as we reach ideal weather for the style. History and beauty. The Brandywine Valley is steeped in both. With the crisp fall weather, there’s no better time to go on a brewery road trip.
The post The Hills of Beer Are Alive in the Brandywine Valley appeared first on CraftBeer.com.
This week I take a close look at the roast malt group, and explain when and why you would want to use these malts in your beer. The Roast Malt Group The roast malt group includes pale chocolate, chocolate malt, carafa I, II and III, black patent malt, red malt and stout roast. These are […] 
This week I take a look at the kilned malt group, and explain when and why you would want to use kilned malts in your beer brewing recipes. The Kilned Malt Group As I explained in my earlier article on malting and malt groups, kilned malts are made using the same basic malting process as […] 
This week I take a look at how to incorporate separately steeped dark grains with BeerSmith, a technique often used to minimize burnt, harsh roast grain flavors in the finished beer. Steeping/Sparging vs Mashing Dark Grains As I covered in this original article on the topic, all grain brewers can be well served by separately […]