Not every beer needs to chase the latest trends and tech—consider Sierra Nevada’s Celebration IPA, the fresh-hopped seasonal that remains reassuringly old-school. here, chief brewer Brian Grossman explains how the team works to keep its profile consistent in the face of changing tastes and changing hops.
By: Ryan PachmayerRELATED:
Marcus Baskerville, former head brewer and co-owner at Weathered Souls in San Antonio, shares this recipe for the richly layered, Caribbean-accented imperial stout that was one of our Best 20 Beers in 2023.
By: Marcus BaskervilleRELATED:
From cocoa to coconuts via lactose and long boils, brewers are shaping today’s dessert stouts for easy appeal. Just don’t say they’re easy to make.
By: Jeff AlworthRELATED:
This extract-based wee heavy recipe offers the chance to try boiling down some wort in the kettle to develop caramelization and deeper malt flavor.
By: Annie JohnsonRELATED:
’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:
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.
