Editors’ Picks: Gear that Stands the Test of Time

We’ve tested plenty of gear over the past 10 years, but which among them have taken a licking and kept on ticking? Which ones do we find ourselves still using frequently, after all this time? Here’s a look back at our favorite products over the years that still bring us joy.

By: Jamie Bogner

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Editors’ Picks: Keg Apps, Sensory Kits, and Tough Coolers

Choosing the Right Yeast for No-/Low-Alcohol Beers

As NA beers grow as a category, specialized yeasts can be an accessible way for smaller breweries to jump into the fray. But which strain should you try first? Recent research aims to help you narrow it down.

By: Don Tse

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All Access Recipe: Not for Adults NA Cucumber Gose

Recipe: Ulysses Extra Stout

One of the great things about this beer is its stability: The roast continues to shine even after a few months in the keg or bottle. Some sweetness can build over time—but by then, we may be deep into winter, and that sweetness may be just the thing.

By: Josh Weikert

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Make Your Best Foreign Extra Stout

Podcast Episode 386: Hazy IPA Q&A from the Brewer’s Retreat, with Fidens, Sapwood Cellars, and North Park

In this direct fire Q&A with audience questions, recorded live at the Brewer’s Retreat at Dogfish Head in Delaware, Steve Parker of Fidens, Scott Janish of Sapwood Cellars, and Kelsey McNair of North Park discuss hazy IPA and ways to promote haze stability, balance high finishing gravity, reduce metals in finished beer for longevity, and more.

By: Jamie Bogner

Three Ways to Brew Better Beer in 2025

2025 can be the year you take your homebrew to new heights. From the American Homebrewers Association, here are three ways to level up your brew game.

By: American Homebrewers Association (Sponsored)

The Value of Trialing New Hop Products in the Brewery | Video Tip

Paul Schneider, cofounder and head brewer of Cinderlands Beer in Pittsburgh, explains how they came to test Yakima Chief Hops’ new HyperBoost, and he offers a brief overview of how it fits in with other advanced hop products.

By: Paul Schneider

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Podcast Episode 379: Cinderlands Builds Full Dynamic Range into Fruit Beer and IPA by Thinking Beyond Purée and Pellets

Make Your Best Dunkelweizen

Whether you’ve got hop fatigue or are hunting some crowd-pleasing flavors—for autumn weather, holiday fare, or any time of year—this dark wheat beer in the German style need not be challenging to brew.

By: Josh Weikert

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Recipe: Hitzewelle Dunkelweizen

Navigating Your Brewery Through Wholesaler Staff Turnover

Whether through consolidation or layoffs, a brewery can lose its point of contact at a wholesaler. Here’s how to keep sales on track while strengthening your partnerships in the middle tier.

By: Kate Bernot

Recipe: Other Half Broccoli DDH Imperial IPA

No broccoli was harmed in the making of this popular hazy imperial IPA from Other Half Brewing, based in Brooklyn, New York.

By: Sam Richardson

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Breakout Brewer: Other Half Brewing Company

Podcast Episode 385: West Coast IPA Q&A from the Brewer’s Retreat with Green Bench, Burial, and Russian River

In this direct-fire Q&A with audience questions, recorded live at our Brewer’s Retreat at Dogfish Head in Delaware, Khris Johnson of Green Bench, Doug Reiser of Burial, and Vinnie Cilurzo of Russian River discuss West Coast and American IPA, and the dynamic changes in their recent approaches to brewing it.

By: Jamie Bogner

Gearhead: This Ain’t Your Dad’s Near-Beer

As demand grows for nonalcoholic craft beer, brewers and manufacturers are answering the call with a new wave of innovations—and the results have never tasted better.

By: John M. Verive

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All Access Recipe: Not for Adults NA Cucumber Gose

Kyoto’s Bungalow Fuses Local Craft with Izakaya in Japan’s Cultural Capital

From our Love Handles files on the world’s great beer bars: In Kyoto, the atmospheric Bungalow eschews burgers and wings while catering to local tastes and pouring fresh beers from smaller Japanese independents.

By: Joe Stange

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Hanoi’s Standing Bar Has Lake Views, Tasty Snacks, and Lots of Local Craft Beer

Recipe: pFriem Mexican Lager

From Josh Pfriem, cofounder and brewmaster at pFriem Family Brewers in Hood River, Oregon, here’s a homebrew-scale recipe for their clean, crushable, and softly floral Mexican-inspired lager.

By: Josh Pfriem

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Elevating International Lagers with pFriem | Brewing Course

Lager Brewers, the World Is Your Adjunct

Craft brewers have gone from shunning adjuncts to embracing them with alacrity amid our ongoing love affair with lager. Here, we put the American and international lager traditions into context—and then we ponder which adjuncts might be the next to conquer the world.

By: Josh Weikert

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The American Grain: Elevating Heirloom Corn

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The Beachwood Guide to Brewing Award-Winning Beers in New-to-You Styles

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.

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.