’Tis the season... 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:
Lager is anything but a minimalist pursuit for the head brewer of Philadelphia lager stalwarts Human Robot. Flavor and character are primary focuses, and the brewery achieves those with all the tools in the toolbox—interesting ingredients, customized approaches to decoction and other processes, and a variety of fermentation profiles that maximize different types of expressions.
By: Jamie Bogner
Sponsored
Dear reader: You’ve seen the headlines, contemplated the statistics, and you’ve probably felt some of the sting yourself, but rest assured—draft beer is not dead. It has, however, been neglected. Here’s how we give it new life.
By: G4 Kegs (Sponsored)
Sometimes known as “kettle caramelization,” the Maillard richness of a boil reduction can add deeper malt flavor to any beer you brew—even if it’s not Scottish.
By: Annie JohnsonRELATED:
At Bauman’s Cider in Gervais, Oregon, owner and cidermaker Christine Walker prefers to bottle her ciders as single-varietals whenever the harvest makes it possible—and this one features the red-fleshed Mountain Rose apple, native to Oregon.
By: Christine WalterRELATED:
Christine Walter, owner and head cidermaker at Bauman’s Cider in Gervais, Oregon, makes both traditional and modern ciders using apples and other fruits sourced as locally as possible. Here, she shares her process for transforming red-fleshed, acid-forward Mountain Rose apples into complex yet balanced heritage ciders.
By: Beth DemmonRELATED:
From our Love Handles files on the world’s great beer bars: The 16 Tun offers a range of New Zealand’s better craft beers in one harbor-side spot in Auckland.
By: Alexander GatesRELATED:
These leading brewers and great friends from Brooklyn Brewery and Russian River share what they’ve learned from brewing new beers with the African grain fonio.
By: Jamie Bogner
Sponsored
Using eco-friendly can carriers, your brewery can reduce its carbon footprint while using a format that’s both durable and convenient for your customers.
By: Roberts PolyPro (Sponsored)RELATED:
North Park founder Kelsey McNair has become one of the country’s most influential brewers thanks to his process-oriented approach to saturating beer with hop flavors. Here, he goes back in time to reach for six IPAs that still inform how he brews them today.
By: Jamie BognerRELATED:
Adapted from a book of Ukrainian folk recipes, here’s one for a traditional homemade kvass made from rye bread, sugar, some raisins, and a slice of lemon.
By: Lana SvitankovaRELATED:
Technically, kvass isn’t beer—but it’s delicious, fermented, easy to make, and a long-standing tradition in Eastern Europe.
By: Lars Marius GarsholRELATED:
Brewed with American hops and swagger but hailing from Cape Town, here’s a recipe for the lush hazy IPA that won Best Beer in Africa at the 2021 African Beer Cup.
By: Greg CaseyRELATED:
This Pittsburgh brewery’s initial journeys into fruit had lanes both classic and modern, with mixed-culture foeder creations as well as juicier, acid-forward American fruit beers. Now, however—as the team deepens its repertoire in food and flavor science—Cinderlands is remixing the program with fruited riffs on their most popular and sessionable styles.
By: Jamie Bogner
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.
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.
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.
