Sponsored
Brewers face more challenges than ever—rising ingredient costs, flavor drift, scaling issues—but terpene science and advanced hop products are changing the game. From boosting flavor consistency to cutting production time and dry-hop loads, these innovations give brewers powerful new tools. Abstrax is leading the charge with cold-side, true-to-type products that deliver bold aromas, precise flavor control, and huge cost savings. Whether you’re crafting hop-forward IPAs, vibrant fruit fusions, or low-calorie hop waters, discover how terpenes can transform your process and unlock next-gen flavor.
By: Hannah Walker & David Cooper, Abstrax Hops (Sponsored)
When it comes to building your malt bill, go smarter, not harder. Here are some key insights from two award-winning brewers on purposeful malt choices that can elevate beers, not muddle them.
By: Josh WeikertRELATED:
Shaun Kalis, cofounder and brewer at Ruse Brewing in Portland, Oregon, shares this recipe for a fresh-hopped version of their bright, West Coast–style, Mosaic-heavy IPA.
By: Shaun KalisRELATED:
From our Love Handles files on beer bars we love: In Redmond, Oregon, Jersey Boys has 50 taps of local and regional craft beers—and it wants you to know that New Jersey–style pizza is a thing.
By: Alexander GatesRELATED:
Is it possible to make a hazy IPA that’s sweet and satisfying, but also reasonably dry and drinkable, with expressive hops that entice and intrigue? Montreal’s Messorem plays with perception to do just that.
By: Jamie Bogner
Kevin Templin, cofounder and head brewer, lays out their approach to yeast selection, spunding, managing sulfur, and preserving natural carbonation at Templin Family Brewing in Salt Lake City.
By: Kevin TemplinRELATED:
Ready to elevate your Independence Day grilling game? Grab a watermelon or two and try this refreshing, Mediterranean-inspired dish that pairs perfectly with warm weather, an open flame, and a fresh, cool helles.
By: Christopher CinaRELATED:
This style-spanning yearly celebration of the harvest is brewed in many ways and in many places—but the best place in the world to appreciate fresh-hopped beers is the Pacific Northwest.
By: Jeff AlworthRELATED:
Seattle’s Floodland Brewing may be hyper-focused on saison, but its founder’s broad love of beer inspired this collection of favorites that span modern interpretations of lager, pale ale, cask ale, and—of course—saison.
By: Adam PaysseRELATED:
Great for summertime cookouts, the star of these burgers is a tangy sauce infused with a Belgian-style dark ale.
By: Christopher CinaRELATED:
Boréale is a household name among Quebec craft-beer drinkers—its ads even appear on Montreal bus stops—but that weight of history took a turn nine years ago with an experiment in hazy IPA. Today, the innovation continues as the brewery’s nonalcoholic beers are some of the biggest sellers in the province.
By: Jamie Bogner
With a gluten-free grist of 100 percent rice malt, this homebrew recipe comes from Jim Eckert, the rice-malting pioneer who founded Eckert Malting & Brewing in Chico, California.
By: Jim EckertRELATED:
Sponsored
For this special episode, we’ve partnered with our friends at Abstrax to bring you a panel discussion on using terpenes, extracts, and more, featuring Tyler Thurman of Highland Park, Jude LaRose of Hop Butcher for the World, and Ross Hunsinger of Abstrax.
By: Abstrax Hops (Sponsored)
Write it down! Kevin Templin, cofounder and head brewer at Templin Family Brewing in Salt Lake City, explains how they fine-tune the tiniest details using a dialed-in sensory panel—and why it’s critical to take notes.
By: Kevin TemplinRELATED:
Kevin Templin, cofounder and head brewer at Templin Family Brewing in Salt Lake City, lays out his medal-winning approach to producing flavorful lower-strength beers with high standards of quality.
Bret Kollman Baker, cofounder and chief operations officer of Urban Artifact in Cincinnati, slices into the core of what goes into brewing the kind of fruited sour beer that keeps people coming back for more.
From layering malts to selecting and infusing adjuncts, Third Eye co-owner and head brewer Kelly Montgomery lays out their medal-winning approach to planning and brewing rich, flavorful stouts.