What’s So Standard about Rahr 2-Row?

Join us for a Rahr Malt roundtable and learn all about the backbone of American beer.

By: RahrBSG (Sponsored)

Special Ingredient: Turmeric

This plant from the ginger family can add subtle spice to your beer—or turn it so gold that it could have been brewed at Springfield Nuclear Power Plant.

By: David Jesudason

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Special Ingredient: Jackfruit

Recipe: Firstep Polymorph IPA

Michal Minarik, cofounder of Firstep Beer in Slovakia, shares this recipe for their bottom-fermented IPA with a “central European twist”—a beer that recently won Best of Show at the King of Craft competition in Budapest.

By: Michal Minarik

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Hopnotized: Exploring the Future of the West Coast IPA

Podcast Episode 406: Dr. Tom Shellhammer and Dr. Ron Beatson Discuss the Impacts of Genetics, Terroir, and Pick Timing on New Zealand Hops

Is it the hop variety that matters most? Or when it’s picked? The soil it’s grown in? How it’s fertilized and irrigated throughout a season? Or something else? These two preeminent researchers—one from the States, one from New Zealand—debate the relative impacts of various factors on hop flavor and aroma.

By: Jamie Bogner

Using Specialized Yeast to Make NA Beers that Just Taste Like Beer | Video Tip

In this clip from their webinar, Breakside brewmaster Ben Edmunds and experts from Berkeley Yeast discuss how the fermentation flavors from maltose-negative yeast strains help make nonalcoholic beers that don’t taste like NA.

By: Jamie Bogner , Anthony Bledsoe , Tim Sciascia , Ben Edmunds

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Non-Alc Brewing with Breakside + Berkeley Yeast

Recipe: Fisticuffs Pale Mild

The finished beer should be light on the palate yet offer plenty of rich biscuit and toffee flavors with some herbal-earthy hops. This is an excellent beginner style, as simple to brew as it is enjoyable to drink.

By: Josh Weikert

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Make Your Best Pale Mild

Don’t Let Dirty Draft Lines Ruin Your Beer

You’ve brewed the perfect beer, but what happens if it’s poured through a dirty draft line? Off-flavors, funky smells, ruined reputations. Though tedious, draft-line cleaning is the crucial final step to ensure every pint tastes as intended. Michele Wonder of Perfect Pour Services offers some expert tips on how to keep your lines spotless, your beer delicious, and your customers coming back for more.

By: Five Star Chemicals (Sponsored)

Make Your Best Pale Mild

Hard to find and historically interesting? Easy to drink and straightforward to brew? Sounds like the perfect style to tackle at home—or a nice one to grab some interest in the taproom, with its quick turnaround and quantity appeal.

By: Josh Weikert

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Why We’re Wild for Mild

Lager is BIG at Little Lager in St. Louis

From our Love Handles files on the world’s great beer bars: In south St. Louis, this small pub focuses on bottom-fermented beauties, from perfect Czech-style pours to ice-cold High Life.

By: Joe Stange

Podcast Episode 405: Pete Gillespie of Garage Project and Hāpi Research Is Fighting the Forces of Homogenization

The founder and head brewer for Garage Project in Wellington, New Zealand, is tackling more than just brewing these days. Garage Project’s team is breaking the fourth wall, investing in the Hāpi Research partnership with hop grower Freestyle—all for the sake of deeper hop flavor.

By: Jamie Bogner

Pick Six: Dedicated Hop Head Matt Cole Makes Some Lager Confessions

The brewmaster at Cleveland’s Fat Head’s—best known for their award-winning IPAs—shares a six-pack inspired by German and Belgian brewing traditions, with beers that speak to flavor, technique, and the experiences that have shaped his own approach to brewing.

By: Matt Cole

Mastering the Art of Lager Fermentation: Pro Tips for a Crisp, Clean Finish

If you’re looking to up your lager game, you’ve come to the right place. Here are five tips that will help you brew your best lager yet.

By: Neva Parker, White Labs (Sponsored)

Recipe: Prost Hefeweizen

From their state-of-the-art production brewery in Northglenn, Colorado, this Bavarian-style weissbier remains one of the most popular beers in Prost’s beer gardens.

By: Prost Brewing

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Video Tip: The Coevolution of Humans and Weissbier

Recipe: Wildflower Organic Table Beer

Topher Boehm, cofounder and brewer at Wildflower in Marrickville, Australia, shares this recipe for their low-strength yet satisfying ale—an ideal framework for conveying a sense of place via local malt and a foraged house fermentation culture.

By: Topher Boehm

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Brewer’s Perspective: Wildflower’s Organic Approach to Table Beer, Down Under

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Building Flavorful, Award-Winning Stouts with Third Eye

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.

West Coast Pils and IPA, the Green Cheek Way

In this free video course supported by Yakima Chief Hops, Paul Schneider, cofounder and head brewer of Pittsburgh’s Cinderlands Beer, details their flavor-focused approach to R&D and taking full advantage of advanced hop products.

HyperBoost Your Beer with Cinderlands

In this free video course supported by Yakima Chief Hops, Paul Schneider, cofounder and head brewer of Pittsburgh’s Cinderlands Beer, details their flavor-focused approach to R&D and taking full advantage of advanced hop products.