In the first of several episodes recorded in Czechia, retired Pilsner Urquell brewmaster Václav Berka relates the history of the brewery—and therefore of pilsner itself—and shares his love of all the details that go into producing a highly drinkable beer.
The data suggest that while brewery closings have stayed fairly steady as a percentage of overall operating breweries, the rate of new openings in recent years has been declining at a relatively consistent pace.
The Purple Snake’s unique design is the product of conversations with some of the world’s best brewers about the issues they’ve encountered with their transfer tools. Here’s what we learned—and what we did about it.
Extract brewers can embrace this indulgent wheat show smacking of fresh bread and jammy fruit, while letting the all-grain brewers enjoy their gummy stuck mashes.
Maplewood founder Adam Cieslak and brewers Roger Cuzelis and Adam Smith get under the hood of stouts ranging from session-strength to big and barrel-aged, discussing the mechanics of layering in flavor while keeping them balanced and drinkable.
Scott Janish, cofounder of Sapwood Cellars and author of The New IPA, guides us on a science-driven deep-dive into ways to maximize and dial in hop aroma and flavor.
Known for their juicy IPAs dripping with hop character, Hop Butcher for the World cofounders and brewers Jeremiah Zimmer and Jude La Rose share what they’ve learned about choosing, blending, and employing hops for alluring aroma and flavor.
While their all-grain friends cope with gummy stuck mashes, here’s a recipe that extract brewers can employ for a strong, elegant, aromatically fruit-forward wheatwine.
Welcoming flavor is the name of the game for Barn Town Brewing in West Des Moines, Iowa. Whether it’s their top-scoring hazy IPAs or their non-gluten fruited sour beers, they’re earning a reputation for building savvy balance into bold flavors.
From our Love Handles files on beer bars we love: In Halifax, Nova Scotia, Stillwell is a pioneering bluenose beer bar with cask, craft, and unusual grub.
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Courtesy of Moor Beer owner Justin Hawke, here is a homebrew-scale recipe based on their dark, rich, highly acclaimed old ale—“Christmas in a glass, all year long.”
Moor Beer’s Old Freddy Walker is among the most acclaimed strong ales in the United Kingdom, often medaling among the barleywines and old ales that compete for Champion Beer of Britain. Its brewer, however, hails from California. Here, Moor owner and head brewer Justin Hawke explains how Moor and Freddy came to be—and he offers advice on brewing a great old ale.
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This light, fruity ale highlights honey and honey-driven peach and apricot flavors against a clean, biscuit-like background.
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You don’t need fruit to brew a fruit-flavored beer—malt, sugar, hops, and yeast can all be used to mimic the character of various fruits. Yet, once mastered, there is another use for this power of deception: boosting the flavors of real fruit.
Much of what becomes beer is made in the kettle. From our Illustrated Guide to Homebrewing, here’s a look at what’s going on in there and the many decisions we can make along the way.
