Craft Beer & Brewing Magazine - 2019-02-27

• The Rise of Non-alcoholic Beer Offerings
• Kveik: The Ancient and Modern Way to Brew
• Brewing with Cannabis
• Brewer’s Perspectiv­e: Critical Thinking About Wheat
• The American Wit
• Classic Haze: The Hefeweizen
• Brewing a Grodziskie
• In Defense of Woodruff Syrup
• Brewer’s Perspectiv­e: Brewing with Artisanal Malt
• Five on Five: Wheat Beers
• Phil Wymore of Perennial Artisan Ales’ 6-pack of beers inspired by a brewing career.
• Learning Lab: Specialty Grains
• Style School: Dry Irish Stout
• Ingredient Focus: Bacon
• Hudson Valley Brewery
• Moonraker Brewing Co.
• Mikerphone Brewing
• Gearhead: Filtration
• Love Handles
• | CONTRIBUTO­RS IN THIS ISSUE |
• New England IPA w/ Infused THC
• Through the Hop Bine New England–style IPA
• MJ New England–style Double IPA
• Buckwheat ESB Honey Ale
• White Rabbit Brown Ale
• Southside Blonde
• Live Oak Grodziskie
• Bacon Brown Ale
• Beer Books...
• The Importance of (Unscented) Soap
• Dry Irish Stouts
• American Brown Ale
• Lessons Learned
• Following the Long, but Right, Path to Opening a Brewery
• Things Learned as a Profession­al I Wish I Knew as a Homebrewer
• Learn to Brew
• Filter Types
• A Non-alcoholic Surprise
• Non-alcoholic Beers
• Brewing with Cannabis
• Dosing With Marijuana Tinctures
• The Fjord Fusion
• Brewing Contempora­ry Styles with Kveik Yeast
• Keepers of the Wit
• How We Taste & Test

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