Over the past eight years, Nebraska’s Kros Strain has won three Craft Beer & Brewing Best in Beer trophies for three diverse styles: hazy IPA, mixed-culture saison, and barrel-aged barleywine. But cofounder Bobby Kros would rather use flavor than words to tell you why.
Nagardo® is a purified mixture of glycolipids sourced from an edible mushroom. It is non-GMO and allergen-free, and offers reliable microbial control for nonalcoholic beer, ready-to-drink cocktails, wine, and cider.
The realm of vanilla and its flavor potential extends far beyond Madagascar and Tahiti. In this clip from his video course, Horus Aged Ales founder Kyle Harrop talks about some of his favorite origin vanillas for barrel-aged beers—and about how the bean can overshadow the barrel.
Craft-brewery consolidation is booming, but hidden maintenance issues cost acquired breweries big. Standardizing operations and leveraging asset-management tools are crucial for success.
There’s much we don’t know, but the archaeological finds of ancient Nordic beverages point to beer, mead, and wine—and to hybrids of all three—as the status beverages of the rich and powerful.
A splash of lager goes into the cheese sauce for this Midwestern diner classic, traditionally served open-faced with a pile of fries.
Brewers may speak wistfully about rubbing hops at selection—but for Dan Brouillette at Omaha’s Lumen, what stands out in the rub isn’t always the best hop for the beer.
Kyle Harrop, founder of Horus Aged Ales, shares his approach to brewing, aging, and blending higher-gravity barleywines and stouts—and to selecting and using the flavor components that can take those beers to the next level.
From Unsung Brewing in Anaheim, California, this West Coast pilsner—with tropical character driven by Mosaic and Nelson hops—won silver in the Hoppy Lager category at the 2025 World Beer Cup.
Funky Fauna Artisan Ales in Bend, Oregon, ferments their light, quenching house saison with their own locally captured mixed culture.
Inspired by Wallonian farmhouse brewing but rooted in Oregon terroir, Funky Fauna in Bend makes its Wild Saison beers from local ingredients, fermenting them in oak barrels with their wild-caught house culture. Here, cofounder and brewer Michael Frith shares tips on leaning local, developing your own mixed culture, package-conditioning, and more.
From our Love Handles files on beer bars we love: This no-frills, laid-back pub in Midtown Manhattan serves up pub grub, friendliness, and local craft.
Natalie Rose Baldwin of Wayfinder, Kelly McKnight of New Belgium, and Ashleigh Carter of Bierstadt Lagerhaus discuss the development of their recent collaboration, approaches to ingredients, embracing techniques like cool-pooling, and more.
Lisa Allen, co-owner and brewer at Heater Allen and Gold Dot Beer in McMinnville, Oregon, shares this recipe for a pils designed to show off a nontraditional German aroma-hop variety.
With a burst of Lórien hops in the whirlpool and more in the dry hop, the team at Sunriver Brewing in Sunriver, Oregon, describes this hop-forward pilsner as “distinctly crisp, with elegant hoppy notes of wildflowers, lemongrass, and black tea.”
It seems like every day a new hop variety or new hop product is launched into a market already flooded with a plethora of incredible options. How then, do you as a brewer discern which of these new varieties or products might have the potential to distinguish and differentiate your existing beer brands or new brands in development?
In this episode, produced in partnership with RahrBSG, we zoom in on process aids in the brewhouse and cellar, from anti-foaming agents and finings to enzymes and more. Joining the conversation are Sam Pecoraro of Von Ebert, Steve Theoharides of Zero Gravity, and Ashton Lewis of RahrBSG.
As today’s brewers explore the subtleties of hop-forward lagers, they’re finding ways to balance proper fermentation time with the brightest possible hop expression.
In this excerpt from our Deep Dive series on nonalcoholic brewing, Chris Lohring of Notch, Shawn Cooper of Halfway Crooks, and Craig Thomas of Abstrax share perspectives on building flavor and body into NA beer.
These oven-roasted Brussels sprouts with shallots get some spicy depth via chili flakes and a glaze made from Belgian tripel.
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