For Josh Weikert, author of our Make Your Best series, altbier is the all-around perfect style and the one he brews most often at home. Here’s his own recipe.
With skillful use of purposeful hops, independent brewers can attract more drinkers in an increasingly competitive market.
Brewing saisons with Brettanomyces offers an enticing opportunity to fully embrace Noble and Noble-esque hops, including newer varieties such as Adeena and Loral and later kettle additions to encourage biotransformation. Crooked Stave founder and brewmaster Chad Yakobson breaks down some possibilities.
Firestone Walker Brewmaster Matt Brynildson loves all of his beer children. But he seems to love one more than most: Pivo Pils.
Crooked Stave founder and brewmaster Chad Yakobson, one of the industry’s foremost experts on Brettanomyces, leads this in-depth course on brewing and fermenting funky, farmhouse-inspired beers.
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.
Whether you’re making mead, cyser, or even honey beer, identifying high-quality honey is a challenge. James Naeger, director of sales and special projects at Schramm’s Mead in Ferndale, Michigan, offers some insight into the problems involved and how to overcome them.
From our Love Handles files on the world’s great beer bars: Seward Alehouse is a local dive like only Alaska can do it—it just happens to have great beer, too.
The scientist behind storied varieties such as Nelson Sauvin and up-and-comers like Nectaron shares insights into the process of developing impactful hops.
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This pilsner from Twin Barns Brewing in Meredith, New Hampshire, near the shores of Lake Winnipesaukee, thrilled our blind judging panel and became one of our Best 20 Beers in 2022.
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It seems inconceivable that Nectaron®, the latest hop sensation from New Zealand, spent years as a wallflower, hidden from the spotlight because it wasn’t high enough in alpha acids. Those days are gone.
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Crooked Stave founder and brewmaster Chad Yakobson, one of the industry’s foremost experts on Brettanomyces, leads this in-depth course on brewing and fermenting funky, farmhouse-inspired beers.
Sponsored
Sierra Nevada Pale Ale may have put Cascade hops on the map—piney, citrusy, superb—but have you admired the beer’s unsung hero? Pale Ale’s yeast quietly anchors this classic, down to the pivotal finale that makes or breaks each batch: bottle conditioning.
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Dry and spicy yet hop-forward, this lemongrass-laced saison from Oedipus in Amsterdam recently took home its third World Beer Cup medal.
Two splashes of hazy IPA add juicy subtlety to this comforting, moderately spicy fried chicken showcase.
Recorded among the wood-paneled walls of the centuries-old Schlenkerla pub in Bamberg, Germany, sixth-generation brewmaster Matthias Trum shares his deep insights into smoke, balance, and history.
