The book (originally codenamed Mad Fermentation, now officially American Sour Beer: Innovative Techniques for Mixed Fermentations ) that I’v...

Raise your hand if you’ve ever eaten rhubarb… in something other than strawberry-rhubarb pie. It is one of the few vegetables that manages t...

I usually schedule at least two batches for each pitch of yeast I buy, especially when I get my hands on an interesting strain. When I recei...

Dark-strong-sour beers have some serious magic in them. They age gracefully practically forever, developing deep complexities. De Dolle Oer...

I have a complicated relationship with fruited sour beers. When I’m buying I shy away from them because the fruit tends to conceal the inter...

Going back to one of my favorite combinations: saison with rye malt in the mash and Brett in the fermentor! My friend Nate and I were both f...