Sponsored
Take advantage of automation opportunities to improve production, reduce human intervention, and maintain quality and safety in your brewery.
By: Chris Costlow, Sachiko Niki, Yokogawa (Sponsored)
It can be a polarizing dish for those who didn’t grow up with it, but there are some affinities between certain styles of beer and this fermented Korean favorite. Can you brew with it? Of course you can.
By: Joe StangeRELATED:
From our Love Handles files on the world’s great beer bars: In Manchester, England, Café Beermoth is a Belgian-inspired bar offering a wide selection in an array of formats ... and sausage rolls, too.
By: Matthew CurtisRELATED:
Jono Gaytan, head brewer at Flix Brewhouse in El Paso, Texas, says this easygoing pale lager that features Idaho 7 is “meant to be enjoyed during college football games or mowing the lawn.” (Or, no doubt, during a movie at Flix.)
By: Johnathan “Jono” GaytanRELATED:
With 10 GABF medals (including four golds) and three World Beer Cup medals (two more golds) to their name, this Las Vegas brewery has cracked the competition code and figured out how to win big.
By: Jamie Bogner
Sponsored
At this year’s Craft Brewers Conference in Las Vegas, our brands will be bringing the latest in processing and packaging technology tailored toward the craft-beer industry. Come visit us and meet with the subject-matter experts of the industry!
By: ProMach Craft Beer Solutions (Sponsored)
Lara Hargrave, lead brewer at Great Notion in Portland, Oregon, takes us on a journey through the production of big, whimsical, indulgent, nostalgia-inducing dessert-inspired stouts.
By: Lara Hargrave
Sponsored
Grab a cold one and let’s dive into the wonderful world of brewery management software.
By: Arryved (Sponsored)
This mixed-culture saison with oranges, Earl Grey tea, and saffron scored a 99/100 with our blind panel and delighted our editorial team, who named it one of their Best 20 Beers in 2023.
By: Averie SwansonRELATED:
What does it mean to worship at the altar of crisp? For brewers, it means special attention to technique and to the cellar.
By: John M. VeriveRELATED:
Kentucky common is a smooth, drinkable, light-amber hybrid that’s closer to Kölsch, cream ale, and California common than it is to Jack Daniels.
By: Josh WeikertRELATED:
High-gravity brewing, extreme attenuation, pilsner malt, modern hop products, and non-diacetyl-producing yeast all figure into the ways that this Las Vegas brewery produces its compelling—and top-selling—West Coast–style IPA, Atomic Duck.
By: Jamie Bogner
Sponsored
Behind the brews with Big Grove Brewery and Chafunkta Brewing Co.
By: Andy Backer, VP of Sales for G&D Chillers (Sponsored)
Sponsored
Has craft beer reached its apex? We’re confident that the answer is an emphatic No! Many people have yet to find a beer that they feel was made for them. Hop varieties abound; however, a broader array of hop profiles (both in flavor and structure) will help brewers reach these untapped consumers.
By: Indie Hops (Sponsored)
From selecting malts with intention to deploying Madeira-inspired macro-oxidation, finishing on different woods, and blending to taste, New Image founder Brandon Capps outlines a technical approach to crafting characterful barrel-aged barleywines.
Jan Chadkowski, head brewer and co-owner of Denver’s Our Mutual Friend, outlines his approach to brewing historically inspired, smoke-forward beers of high drinkability.
The brewer who invented and defined cold IPA—Kevin Davey of Heater Allen and Gold Dot Beer—shares the tips and techniques needed to brew one that shines.
