Brewing an Annual Comfort: Celebration Fresh Hop IPA

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 Pachmayer

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Podcast Episode 200: Ken Grossman of Sierra Nevada Is Obsessed with Innovation and Quality

Recipe: Weathered Souls Gud Mawnin’ Mon

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 Baskerville

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Style School: The Hard-Earned Indulgence of Dessert Stouts

Style School: The Hard-Earned Indulgence of Dessert Stouts

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 Alworth

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Video Tip: Developing Recipes for Big, Indulgent Dessert Stouts

Recipe: Annie’s Wee Scottie

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 Johnson

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Depth Charge! Boil Reductions for (Wee) Heavy Flavor

Recipe: Ruse Fresh-Hopped Collective Questions

’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 Kalis

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Recipe: Ruse Phantom Shore Citra Extra Pale

Podcast Episode 381: Human Robot’s Andrew Foss Wants You to Experience “The Wave” When Drinking Their Lager

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

Revitalizing the On-Premise Experience

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)

Depth Charge! Boil Reductions for (Wee) Heavy Flavor

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 Johnson

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No Rests for the Wicked: Barleywine, Done Briskly

Recipe: Bauman’s Mountain Rose Single-Varietal Cider

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 Walter

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Making Harvest-Driven, Single-Varietal Ciders at Bauman’s

Making Harvest-Driven, Single-Varietal Ciders at Bauman’s

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 Demmon

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The F-Word: What’s It Mean to Be a Farmhouse Cider?

Amid the Fishmongers, Auckland’s 16 Tun Pub Features the Best of New Zealand

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 Gates

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Podcast Episode 242: Jos Ruffell of Garage Project and Phantasm Muses on New Zealand Hops, Thiol Expression, and Dramatic Festival Experiments

Podcast Episode 380: Garrett Oliver and Vinnie Cilurzo are Brewing for Impact With Fonio Grain

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

Finding the Best Sustainable Packaging Materials for Your Brewery

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)

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More Efficient Packaging to Keep Up with Demand

Pick Six: Kelsey McNair’s IPA Time Machine

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 Bogner

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Podcast Episode 217: North Park Beer’s Kelsey McNair Is Making Better West Coast IPA By Tinkering with Hazies

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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.