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Hop Harvest Hootenannies

Anywhere they pick lots of hops, they also throw a shindig. Plan your travel schedule accordingly. Don't worry: They'll have beer.

Editors' Picks: Pastry Stouts

Here are five imperial stouts that combine indulgent sweetness with chocolate and roast balance, managing that elusive “drinkability” despite big, bold, lush flavors.

State of the Craft

The Brewers Association's 2018 numbers show that craft beer is still growing, but also that growth has slowed considerably. The strongest growth is coming from newer breweries. Meanwhile more drinkers are getting their beer directly from the source.

Podcast Episode 100: A Quick Look Back, Plus Neil Fisher and Cory King Talk Stouts

We talk with longtime contributor Neil Fisher of Weldwerks Brewing before launching into the previously subscriber-only podcast takeover with Fisher and Side Project Brewing's Cory King.

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How to Choose Your Malts: The Basics (Video Tip)

Keep it simple. Here Dirk Hillegass of All Sevens offers advice on selecting the right malts for superior ales.

Go Nuts! Getting the Best Results Brewing With Hazelnuts

Once you figure out how best to avoid the pitfalls of using hazelnuts (also known as filberts), you’ll find a solid adjunct that is a versatile player with other ingredients in a variety of styles.

BY: John Holl

Whalez, Bro: The World's Angriest Pilsner

This glass of Pilsner is mad at the beer world, and isn't going to take it any more.

5 on 5: Brewers Recommend Their Favorite Lagers

From light Pilsners to proper helles, schwarzbiers, and more, we asked brewers and industry folks from around the country to share the type of lager they would most like in their glass.

BY: John Holl

Podcast Episode 99: Alarmist Brewing’s Gary Gulley: Brewing for Gold With Hazy and Juicy IPAs

The founder of Alarmist Brewing (Chicago, Illinois) shares his thoughts on brewing hazy IPAs, and the perspective and techniques that helped them win gold in the competitive category.

Farmhouse Season: Decoding This Yeast-Driven Style

It’s clear that much about the origins of saison is confusing. That doesn’t mean there aren’t style marks to strive for. Randy Mosher breaks down this beer (often called farmhouse) point by point to give us a better understanding.

Podcast Episode 98: Revolution Brewing’s Jim Cibak and Marty Scott: Intentional Brewing and Aging for Blending Barrel-Aged Beers

The Brewmaster and Barrel Operations Lead for Chicago, Illinois’ Revolution Brewing discuss their mathematical approach to brewing blending stock at different ages and attenuation levels, then delve into the process behind Hazy Hero IPA.

Beer Event Bucket List

Six weird, wild, and wonderful beer events that any true beer lover should experience, even if just once.

Founders Curmudgeon Ale Recipe

This old ale is brewed with molasses, a robust malt bill, then oak-aged. The result is a rich malty delight that’s deceptively smooth and drinkable. Head Brewer Jeremy Kosmicki calls it a “nighttime sipper” and a respite from the hops-forward styles.

Finding the Right Yeast to Create Hazy IPAs

When you’re turning out New England–style IPAs and pale ales, you need a workhorse of a yeast. The head brewer of Tin Roof Brewing Co. has found one, and the medals his beers rack up (including Great American Beer Festival gold) show that it’s working.

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