It’s not always a simple process, but independent brewers in Ghana are favoring locally grown starches such as rice and cassava over imported malt, forging an identity for Ghanaian craft—oh, and they’re winning international medals for the beer.
By: Lucy CorneRELATED:
Brewing a helles is a worthy challenge. If your process is consistent and your ingredients fresh, you can make this beer sing on command.
By: Josh WeikertRELATED:
We often think of “balance” in brewing as a little bit of this, and a little of that. But with nonalcoholic beer, a little bit just doesn’t cut it—more flavor is better, more body is necessary, and balance becomes the delicate art of finding middle ground between the out-there extremes.
By: Jamie Bogner
Sponsored
Isuzu NRR trucks with the Summit refrigerated body are weekday delivery workhorses and weekend party warriors.
By: Isuzu (Sponsored)
A great helles is simple in composition—but simple can be surprisingly hard to get right, especially when there’s nowhere for mistakes to hide. It's a worthy challenge, and the payoff is a beer that pretty much everyone is happy to drink.
By: Josh WeikertRELATED:
Sponsored
Buying and integrating used equipment doesn’t mean just plug and play—what looks like an incredible bargain in used brewhouse or cellar equipment could just as well turn into a nightmare of a money pit without strategic planning, thorough integration, thoughtful modernization, and on-the-fly creative problem solving. This partner podcast focuses on real-world integration case studies with fast-growing Big Grove Brewery.
By: First Key Consulting (Sponsored)
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:
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.