Ask the Pros: Brewing Gold-Medal Hefeweizen with Fat Head’s

Fat Head’s Brewery in Middleburg Heights, Ohio, has won more than its share of medals over the years. One of its most decorated beers is Goggle Fogger, the Bavarian-inspired hefeweizen that’s won three major gold medals in the past four years. Here’s how its pieces fit together.

By: Ryan Pachmayer

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Video Tip: Why Open Fermentation Is Key to Brewing Great Weissbier

Brewing with Wind Malt

Perhaps the oldest way of preparing grain for brewing, drying malt in the open air was traditional for lambics, white beers, and various rustic ales scattered around Europe, Africa, and beyond. Today, brewers and maltsters interested in history, terroir, and old-fashioned methods are taking their malt back out into the sun.

By: Joe Stange

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Recipe: Soul Barrel Wild African Soul

Recipe: Human Robot Polotmavy 12°

From Philadelphia’s lager-centric Human Robot, here’s a recipe for a Czech-style amber lager that came to life almost by accident—and one that uses a method they call “enhanced decoction.”

By: Andrew Foss

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Style School: The Mysteries of Polotmavý

Podcast Episode 369: Yvan De Baets of Brasserie de la Senne and Eric Toft of Schönramer Talk Shop on European Hops

The past few years have been challenging for brewers who depend on European hops, with concerns that the frequency of bad harvests could be accelerating. So, we asked two brewers who know a thing or two about getting the most from Noble hops to share how they maintain quality, from working with growers to developing novel workflows.

By: Jamie Bogner

Enhanced Hop Flavor Made from 100% Hops

Meet Salvo™, a variety-specific, yield-maximizing aroma extract with no added bitterness, priced between $50 and $200 per kilo.

By: Hopsteiner (Sponsored)

The Favored Yeast at Fidens and Why They Love It for Hazy IPA | Video Tip

Steve Parker, cofounder and head brewer of Fidens in Albany, New York, reveals their preferred yeast strain and what it contributes to their IPAs—including the right balance of hop and yeast expression, a slight acidity, and a stable haze.

By: Steve Parker

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Brewing Hazy IPA the Fidens Way | Video Course

3 Recipes for Your Best Summer Homebrew

Go for the gold with these gold medal–winning recipes from the American Hombrewers Association.

By: American Homebrewers Association (Sponsored)

Style School: The Mysteries of Polotmavý

It’s Czech, it’s amber, and it’s a lager—but where did it come from? Nobody seems to know the origin story of polotmavý, or even whether it has one. Yet it’s here today, and the traditional Czech brewing process defines it every bit as much as that rich garnet color.

By: Jeff Alworth

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Style School: Examining the Czech Pale Lager Tradition

Recipe: Our Mutual Friend One Sunday Morning Grodziskie

Jan Chodkowski, co-owner and head brewer at Our Mutual Friend in Denver, shares this recipe for their Polish-inspired grodziskie. Brewed with only in-state ingredients, it includes wheat malt from Colorado Malting Company—half of it oak-smoked—and Colorado-grown Tettnanger hops.

By: Jan Chodkowski

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Video Course: Brewing Historically Inspired Smoked Beers with Our Mutual Friend

Podcast Episode 368: De Dolle’s Kris Herteleer Takes a Natural Approach to High-Gravity Belgian Ales

De Dolle Brouwers has a reputation for colorful branding and characterful, high-gravity beers that hold up beautifully in the cellar. Yet their process is intentionally laborious and layered, from the coolship and Baudelot cooler to the open copper fermentors and more in an old, classic Flemish brewhouse.

By: Jamie Bogner

From Barleycorn to Beer: The Maltster’s Magic Trick

Between the farm and the brewery, much of beer’s flavor is born in the malthouse. Here we journey inside a traditional floor maltings—and inside a kernel of grain—to witness the daily toil and tools that turn a raw cereal into the soul of beer.

By: John M. Verive

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Gearhead: Mills for the Grist

Hot-Side Hopping for Hazy IPA, the Fidens Way | Video Tip

Steve Parker, cofounder and head brewer of Fidens in Albany, New York, explains the thinking behind their hot-side hopping, from kettle to whirlpool—and why he’s recently grown to love Strata.

By: Steve Parker

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Brewing Hazy IPA the Fidens Way | Video Course

Recipe: Annie’s Quantum Firecracker Pale Ale

Malt extract and hop extract join hands for this American pale ale recipe, which gets some aromatic bang from a potent cold-side addition.

By: Annie Johnson

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No Rests For the Wicked: Getting Punchy With Hop Extracts

No Rests For the Wicked: Getting Punchy With Hop Extracts

Pro brewers these days are learning about how best to take advantage of cold-side aroma extracts and other advanced hop products. Why shouldn’t you?

By: Annie Johnson

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Pushing Hop Flavor to Its Outer Limits

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Brewing Hazy IPA the Fidens Way

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.

Elevating International Lagers with pFriem

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.

Fun and Flavorful Pastry Stouts with Great Notion

Join Lara Hargrave, lead brewer at Great Notion in Portland, Oregon, as she takes us on a journey through the brewery’s method of producing whimsical, indulgent, childhood-nostalgia-inducing sweet stouts.