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:
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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:
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Think stainless steel is maintenance-free? Think again. Over time, your brewing equipment can corrode and compromise flavor—even if it looks spotless. Learn how passivation—a simple but essential chemical process—protects your tanks, improves cleaning, and keeps your beer tasting its best. Discover which method is right for your brewery and how to do it safely with Five Star products.
By: Dana Kapron, Five Star Chemicals (Sponsored)
New research points toward much greater potential for rice malt in brewing—with varieties that provide color, character, and brewing specs that aren’t so different from barley.
By: Joe StangeRELATED:
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.