Inspired by Wallonian farmhouse brewing but rooted in Oregon terroir, Funky Fauna in Bend makes its Wild Saison beers from local ingredients, fermenting them in oak barrels with their wild-caught house culture. Here, cofounder and brewer Michael Frith shares tips on leaning local, developing your own mixed culture, package-conditioning, and more.
From our Love Handles files on beer bars we love: This no-frills, laid-back pub in Midtown Manhattan serves up pub grub, friendliness, and local craft.
Natalie Rose Baldwin of Wayfinder, Kelly McKnight of New Belgium, and Ashleigh Carter of Bierstadt Lagerhaus discuss the development of their recent collaboration, approaches to ingredients, embracing techniques like cool-pooling, and more.
Lisa Allen, co-owner and brewer at Heater Allen and Gold Dot Beer in McMinnville, Oregon, shares this recipe for a pils designed to show off a nontraditional German aroma-hop variety.
With a burst of Lórien hops in the whirlpool and more in the dry hop, the team at Sunriver Brewing in Sunriver, Oregon, describes this hop-forward pilsner as “distinctly crisp, with elegant hoppy notes of wildflowers, lemongrass, and black tea.”
It seems like every day a new hop variety or new hop product is launched into a market already flooded with a plethora of incredible options. How then, do you as a brewer discern which of these new varieties or products might have the potential to distinguish and differentiate your existing beer brands or new brands in development?
In this episode, produced in partnership with RahrBSG, we zoom in on process aids in the brewhouse and cellar, from anti-foaming agents and finings to enzymes and more. Joining the conversation are Sam Pecoraro of Von Ebert, Steve Theoharides of Zero Gravity, and Ashton Lewis of RahrBSG.
As today’s brewers explore the subtleties of hop-forward lagers, they’re finding ways to balance proper fermentation time with the brightest possible hop expression.
In this excerpt from our Deep Dive series on nonalcoholic brewing, Chris Lohring of Notch, Shawn Cooper of Halfway Crooks, and Craig Thomas of Abstrax share perspectives on building flavor and body into NA beer.
These oven-roasted Brussels sprouts with shallots get some spicy depth via chili flakes and a glaze made from Belgian tripel.
Did you know that you actually shouldn’t mash hop? Did you know that thiol levels can be turned up or down predictably like a dimmer switch? Did you know…
This Citra- and Mosaic-powered hazy IPA is the popular flagship from Kros Strain in La Vista, Nebraska. See the notes below for how to adjust for the DDH version.
Bobby Kros, cofounder and head brewer at Kros Strain in La Vista, Nebraska, explains how they gradually shaped Fairy Nectar into an award-winning flagship—and also how they build the double-dry-hopped version differently.
A classic style in the American craft pantheon, this amber ale is Annie Johnson’s house beer—the one she’s brewed again and again to dial in her process and ingredients. (She also drinks it.)
Double-batching lagers on a single-infusion, seven-barrel brewhouse made from converted dairy tanks may not be wholly unique—but how about striking gold with an American pilsner category that contains no pilsner malt?
From Odell Brewing in Fort Collins, Colorado, this recipe is a celebration of Strata hops and the people who pick them.
For the team at Odell Brewing in Fort Collins, Colorado, this mountain-style IPA is a tribute to the Rocky Mountains. They select its modern hop varieties to achieve a complex profile of juicy and tropical notes.
In this first article in a Deep Dive series, Indie Hops’ Jim Solberg discusses how they screen new hops for brewing and market potential.
Every brewer should have a house beer they use to get better—the one you could brew in your sleep to fine-tune your process, get to know your ingredients intimately, and dial in flavor and quality. For Annie Johnson, that beer is her throwback American amber ale.
The flagship beer from Wiseacre in Memphis, Tennessee, Tiny Bomb is a svelte, session-strength American lager with the full flavor of a German pilsner.
Your guide to classic and cutting-edge techniques for brewing with wheat, fonio, specialty malts, and more.
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