Enhanced Hop Flavor Made from 100% Hops

Meet Salvo™, a variety-specific, yield-maximizing aroma extract with no added bitterness, priced between $50 and $200 per kilo.

By: Hopsteiner (Sponsored)

The Favored Yeast at Fidens and Why They Love It for Hazy IPA | Video Tip

Steve Parker, cofounder and head brewer of Fidens in Albany, New York, reveals their preferred yeast strain and what it contributes to their IPAs—including the right balance of hop and yeast expression, a slight acidity, and a stable haze.

By: Steve Parker

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Brewing Hazy IPA the Fidens Way | Video Course

3 Recipes for Your Best Summer Homebrew

Go for the gold with these gold medal–winning recipes from the American Hombrewers Association.

By: American Homebrewers Association (Sponsored)

Style School: The Mysteries of Polotmavý

It’s Czech, it’s amber, and it’s a lager—but where did it come from? Nobody seems to know the origin story of polotmavý, or even whether it has one. Yet it’s here today, and the traditional Czech brewing process defines it every bit as much as that rich garnet color.

By: Jeff Alworth

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Style School: Examining the Czech Pale Lager Tradition

Recipe: Our Mutual Friend One Sunday Morning Grodziskie

Jan Chodkowski, co-owner and head brewer at Our Mutual Friend in Denver, shares this recipe for their Polish-inspired grodziskie. Brewed with only in-state ingredients, it includes wheat malt from Colorado Malting Company—half of it oak-smoked—and Colorado-grown Tettnanger hops.

By: Jan Chodkowski

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Video Course: Brewing Historically Inspired Smoked Beers with Our Mutual Friend

Podcast Episode 368: De Dolle’s Kris Herteleer Takes a Natural Approach to High-Gravity Belgian Ales

De Dolle Brouwers has a reputation for colorful branding and characterful, high-gravity beers that hold up beautifully in the cellar. Yet their process is intentionally laborious and layered, from the coolship and Baudelot cooler to the open copper fermentors and more in an old, classic Flemish brewhouse.

By: Jamie Bogner

From Barleycorn to Beer: The Maltster’s Magic Trick

Between the farm and the brewery, much of beer’s flavor is born in the malthouse. Here we journey inside a traditional floor maltings—and inside a kernel of grain—to witness the daily toil and tools that turn a raw cereal into the soul of beer.

By: John M. Verive

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Gearhead: Mills for the Grist

Hot-Side Hopping for Hazy IPA, the Fidens Way | Video Tip

Steve Parker, cofounder and head brewer of Fidens in Albany, New York, explains the thinking behind their hot-side hopping, from kettle to whirlpool—and why he’s recently grown to love Strata.

By: Steve Parker

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Brewing Hazy IPA the Fidens Way | Video Course

Recipe: Annie’s Quantum Firecracker Pale Ale

Malt extract and hop extract join hands for this American pale ale recipe, which gets some aromatic bang from a potent cold-side addition.

By: Annie Johnson

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No Rests For the Wicked: Getting Punchy With Hop Extracts

No Rests For the Wicked: Getting Punchy With Hop Extracts

Pro brewers these days are learning about how best to take advantage of cold-side aroma extracts and other advanced hop products. Why shouldn’t you?

By: Annie Johnson

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Pushing Hop Flavor to Its Outer Limits

Maui’s Pint & Cork Beckons the Beach Bums with Cool Refuge, Poke, and Local Beers

From our Love Handles files on beer bars we love: Maui’s only gastropub features the island’s best local beer list plus hearty foods and cocktails.

By: Alexander Gates

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At Hawaii’s Grace in Growlers, You Pour the Beer with Purpose

Podcast Episode 367: Humble Sea Sails the Calm, Clear Waters of Modern Lager Through the Fog of Today’s IPA

With characterful, medal-winning lagers and a decidedly West Coast approach to “foggy” IPA, Humble Sea is navigating craft beer’s choppy waters out of Santa Cruz, California, with quality as their North Star and an appetite for exploring new routes.

By: Jamie Bogner

Make Your Best American IPA

There are so many versions, varieties, and approaches here that it would be arrogant to claim this will be your best American IPA—but it’s a very, very good one that’s held up well to the test of time.

By: Josh Weikert

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Recipe: Peachtree American IPA

Breaking Down the Grain Bill of a Great Hazy IPA | Video Tip

Steve Parker, cofounder and head brewer of Fidens in Albany, New York, lays out their grains of choice for hazy IPAs—including why he prefers two-row to pilsner in the base, and why he loves chit malt.

By: Steve Parker

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Brewing Hazy IPA the Fidens Way | Video Course

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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.

Fun and Flavorful Pastry Stouts with Great Notion

Join Lara Hargrave, lead brewer at Great Notion in Portland, Oregon, as she takes us on a journey through the brewery’s method of producing whimsical, indulgent, childhood-nostalgia-inducing sweet stouts.