From our Love Handles files on the world’s great beer bars: This shop and tasting room in Brooklyn, New York, offers deep knowledge and a place to chill while exploring the magic of great beer.
By: Courtney IsemanRELATED:
Brewers outside New Zealand tend to associate its hops with IPA, but for more than 30 years, Kiwi brewers have been making their own kind of pilsner using the homegrown harvest. In this episode, the head brewer at Mount—home of the award-winning Mountie Pilsner—shares the keys to finding balance and drinkability in a cool-pooled, dry-hopped lager of 45 IBUs.
By: Jamie Bogner
Flavor extracts and WONFs—additives “with other natural flavors”—could both have a place in the making of a great fruit beer, says Urban Artifact’s Bret Kollman Baker. But it helps to have a deft hand and clear communication with your supplier.
By: Bret Kollman BakerRELATED:
From Josh Brengle and his team at Cervecera Hércules in Querétaro, Mexico, here’s a recipe for the export stout that won gold at the 2024 World Beer Cup—plus, a method for adding fresh wort at packaging for a beer that lives longer in the bottle, cask, or keg.
By: Josh BrengleRELATED:
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Yeast is the heart of every great brew—but controlling its quality has long been a challenge. Discover how cutting-edge PCR technology is transforming yeast testing and helping brewers detect contamination faster, protect their brand, and brew with confidence. From breakthrough tools to smarter testing for wild-yeast variants, the future of fermentation starts here.
By: Jermaine Lindsey, bioMérieux (Sponsored)
From the team at Silver Reef in St. George, Utah, here’s a homebrew-scale recipe for the smoked lager that won gold at the 2024 World Beer Cup.
By: Silver Reef BrewingRELATED:
This fifth-generation hop farmer has watched craft beer pull New Zealand’s hop-growing industry back from the brink, and today he and his team are using experience, data, and more sophisticated tools to optimize their varieties for the different types of brewers who use them.
By: Jamie Bogner
Sponsored
Hops, like people, are incredibly diverse. Countless breweries have successfully combined high-alpha hops to craft excellent beers, yet an untapped group of low-alpha hops has yet to be explored. To satisfy a broad consumer palate and to broaden the reach of craft, is it time for a new IPA paradigm?
By: Indie Hops (Sponsored)
A puree is not a puree is not a puree. In this clip from his video course, Urban Artifact cofounder and COO Bret Kollman Baker explains why it’s important to know exactly what you’re buying when you’re sourcing puree for a fruit beer.
By: Bret Kollman BakerRELATED:
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Explore this simple tool for making educated brewing decisions in a market full of change.
By: Patrick Sylvester, Country Malt Group territory manager (Sponsored)
Brewed on the edge of the Mojave in St. George, Utah, Silver Reef’s Más Fuego Rauchbier won gold at the World Beer Cup last year. Here’s what goes into the elegant smoked beer that’s gained a following among brewers and other beer-savvy visitors to Las Vegas.
By: Ryan PachmayerRELATED:
Writer David Jesudason and brewer Nidhi Sharma share this homebrew-scale recipe based on an Indian-spiced pale ale they brewed together at London’s Meantime. It features “luminescent” turmeric as well as coriander, bay leaves, and black pepper.
By: David Jesudason , Nidhi SharmaRELATED:
The molecular biologist and head of R&D for New Zealand’s Garage Project has spent his career studying yeast and coaxing them to work in more effective ways. Today, he’s working on everything from refined thiol expression to better mouthfeel and malt expression in nonalcoholic beers.
By: Jamie Bogner
Sponsored
Great beer is just the beginning. In 2025, the best breweries are using tech in their taprooms to pour faster, sell smarter, and keep guests coming back. From quick-close tabs to ounce-level reporting and QR code magic, here are 10 must-have tools modern taprooms swear by.
By: Arryved (Sponsored)
Bret Kollman Baker, cofounder and chief operations officer of Urban Artifact in Cincinnati, slices into the core of what goes into brewing the kind of fruited sour beer that keeps people coming back for more.
From layering malts to selecting and infusing adjuncts, Third Eye co-owner and head brewer Kelly Montgomery lays out their medal-winning approach to planning and brewing rich, flavorful stouts.
In this free video course supported by Yakima Chief Hops, Paul Schneider, cofounder and head brewer of Pittsburgh’s Cinderlands Beer, details their flavor-focused approach to R&D and taking full advantage of advanced hop products.