The Value of Trialing New Hop Products in the Brewery | Video Tip

Paul Schneider, cofounder and head brewer of Cinderlands Beer in Pittsburgh, explains how they came to test Yakima Chief Hops’ new HyperBoost, and he offers a brief overview of how it fits in with other advanced hop products.

By: Paul Schneider

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Podcast Episode 379: Cinderlands Builds Full Dynamic Range into Fruit Beer and IPA by Thinking Beyond Purée and Pellets

Make Your Best Dunkelweizen

Whether you’ve got hop fatigue or are hunting some crowd-pleasing flavors—for autumn weather, holiday fare, or any time of year—this dark wheat beer in the German style need not be challenging to brew.

By: Josh Weikert

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Recipe: Hitzewelle Dunkelweizen

Navigating Your Brewery Through Wholesaler Staff Turnover

Whether through consolidation or layoffs, a brewery can lose its point of contact at a wholesaler. Here’s how to keep sales on track while strengthening your partnerships in the middle tier.

By: Kate Bernot

Recipe: Other Half Broccoli DDH Imperial IPA

No broccoli was harmed in the making of this popular hazy imperial IPA from Other Half Brewing, based in Brooklyn, New York.

By: Sam Richardson

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Breakout Brewer: Other Half Brewing Company

Podcast Episode 385: West Coast IPA Q&A from the Brewer’s Retreat with Green Bench, Burial, and Russian River

In this direct-fire Q&A with audience questions, recorded live at our Brewer’s Retreat at Dogfish Head in Delaware, Khris Johnson of Green Bench, Doug Reiser of Burial, and Vinnie Cilurzo of Russian River discuss West Coast and American IPA, and the dynamic changes in their recent approaches to brewing it.

By: Jamie Bogner

Gearhead: This Ain’t Your Dad’s Near-Beer

As demand grows for nonalcoholic craft beer, brewers and manufacturers are answering the call with a new wave of innovations—and the results have never tasted better.

By: John M. Verive

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All Access Recipe: Not for Adults NA Cucumber Gose

Kyoto’s Bungalow Fuses Local Craft with Izakaya in Japan’s Cultural Capital

From our Love Handles files on the world’s great beer bars: In Kyoto, the atmospheric Bungalow eschews burgers and wings while catering to local tastes and pouring fresh beers from smaller Japanese independents.

By: Joe Stange

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Hanoi’s Standing Bar Has Lake Views, Tasty Snacks, and Lots of Local Craft Beer

Recipe: pFriem Mexican Lager

From Josh Pfriem, cofounder and brewmaster at pFriem Family Brewers in Hood River, Oregon, here’s a homebrew-scale recipe for their clean, crushable, and softly floral Mexican-inspired lager.

By: Josh Pfriem

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Elevating International Lagers with pFriem | Brewing Course

Lager Brewers, the World Is Your Adjunct

Craft brewers have gone from shunning adjuncts to embracing them with alacrity amid our ongoing love affair with lager. Here, we put the American and international lager traditions into context—and then we ponder which adjuncts might be the next to conquer the world.

By: Josh Weikert

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The American Grain: Elevating Heirloom Corn

IPA Today: Five Top Picks from the Pros

It’s the predominant style in American craft, and there are many great examples—it takes an exceptional one to impress fellow professional brewers. Here are five of their picks.

By: Craft Beer & Brewing Staff

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American IPA, Remastered

Podcast Episode 384: Eric Tennant of Benchtop Brewing Smooths the Edges of Foeder Lager and Barrel-Aged Barleywine

With a name like Benchtop, you’d expect experimentation backed by quantitative evaluation, and that’s exactly how founder Eric Tennant approaches brewing passion projects such as foeder lager and barrel-aged barleywine.

By: Jamie Bogner

Recipe: Fat Head’s Head Hunter IPA

This bright and bitter American IPA—still with a light touch of caramel malt—won gold medals at the 2023 World Beer Cup and Great American Beer Festival, then went on to become one of our Best 20 Beers in 2023.

By: Matt Cole

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American IPA, Remastered

Running Hot & Cold: How Temperature Affects Beer More than We Realize

From the weather at the farms that grow the ingredients to every aspect of brewing and on to the climate in which we enjoy it, temperature affects beer profoundly. So, whether you’re gulping an ice-cold one in the desert or sipping a snifter by the fireside, let’s ponder beer’s ethereal, delicate nature—whatever the season.

By: Randy Mosher

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Flavor Fever: Exploring Lager’s Outer Limits

Building a Leaner, Meaner, More Cost-Effective IPA

Brewers share strategies for reducing costs on craft beer’s most competitive style.

By: Kate Bernot

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The Beachwood Guide to Brewing Award-Winning Beers in New-to-You Styles

Join Beachwood brewmaster Julian Shrago as he charts the path from choosing an unfamiliar style of beer to brewing an example that can please the crowd and wow the judges.

Brewing Hazy IPA the Fidens Way

Steve Parker, cofounder and head brewer of Fidens in Albany, New York, details their approach to building the kind of soft, juicy, impactful hazy IPAs that keep you going back for more.

Elevating International Lagers with pFriem

Josh Pfriem, cofounder and brewmaster of Oregon’s pFriem Family Brewers, details the thinking and process behind the brewery’s delicate, award-winning lagers inspired by traditions in Mexico, Japan, and beyond.