Recipe: Pora Roku Grodziskie

Oak-smoked wheat malt drives the character of this Polish-style quaffer, which—when brewed well—is as refreshing on a warm day as it is appropriate next to an autumn bonfire.

By: Josh Weikert

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Make Your Best Grodziskie

Podcast Episode 378: Mark Hunger and Steven Pauwels of Great Lakes Brew Distinctive Craft Lager, Under Pressure

The brewmaster and the co-CEO of this Midwestern stalwart respect their brewery’s three and a half decades of tradition—but they also test assumptions while tackling new beers that reflect today’s trends.

By: Jamie Bogner

Unlocking New Possibilities: Diversifying Your Taproom with ABS Commercial

Learn how a pilot system can help you diversify your taproom offerings and keep your taproom fresh and engaging.

By: ABS Commercial (Sponsored)

Books Every Brewer and Beer Lover Must Read

Looking for the best reads to elevate your brewing game or deepen your love for beer? These six must-read books should be on your shelf.

By: Five Star Chemicals (Sponsored)

Flavor Fever: Develop Your Hop Sense

For many of us, hop aromas are just about the most impenetrable of all smells. Yet understanding more about how the brain works with aromas can help us to make and enjoy really delicious beers.

By: Randy Mosher

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Flavor Fever: Deconstructing the Heady Aromas of IPA

Recipe: Beachwood El Verano Saison

From Beachwood Brewing in Los Angeles, El Verano is a traditional Belgian-style saison with a multigrain twist. This beer won bronze at the Great American Beer Festival in 2012, the brewery’s first year in operation—and Beachwood has taken home at least one GABF medal every year since.

By: Julian Shrago

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The Beachwood Guide to Brewing Award-Winning Beers in New-to-You Styles | Video Course

Podcast Episode 377: Shaun Yasaki of Noble Beast Makes Quirky and Nuanced Lager Work at Pub Scale

This Cleveland brewery takes an intentionally small and sustainable approach to making creatively fulfilling beers, and it all starts with the flexibility of their 10-barrel brewhouse.

By: Jamie Bogner

Recipe: Aslin El Frutero with Watermelon

From Aslin Beer in Alexandria, Virginia, here’s a homebrew-scale recipe for the watermelon version of their paleta-inspired El Frutero, featuring additions of sea salt, habañero, and lime.

By: Aslin Beer

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Full Video: Brewing Food-Inspired Beers with Aslin

Taste Everything—and Think About Why It Tastes that Way | Video Tip

Beachwood co-owner and brewmaster Julian Shrago explains why it’s so valuable to expand your sensory knowledge and vocabulary.

By: Julian Shrago

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The Beachwood Guide to Brewing Award-Winning Beers in New-to-You Styles | Video Course

Recipe: Grimm Cloudbusting

At Grimm Artisanal Ales in Brooklyn, New York, Cloudbusting is always a hazy double IPA made with 100 percent New Zealand hops—however, the hop blend varies from batch to batch. This is a recipe for Cloudbusting #11, but feel free to make your own custom blend.

By: Joe Grimm

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Singular Haze: Brewing IPA with Its Own Kind of Juice

Singular Haze: Brewing IPA with Its Own Kind of Juice

Now that hazy IPA is ubiquitous, brewers are working harder than ever to make novel examples that stand out in the crowd. From hopping to yeast selection, here’s how a few of the pros are leaving their unique thumbprints on the style.

By: Kate Bernot

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Pushing Hop Flavor to Its Outer Limits

Recipe: Gold Dot Staggers & Jags Cold IPA

Kevin Davey and Lisa Allen of Heater Allen in McMinnville, Oregon, share this recipe for the first cold IPA in their Gold Dot line of beers—with, Davey says, “a warning for its sneaky strength.”

By: Kevin Davey , Lisa Allen

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Video Course: Mastering Cold IPA

Podcast Episode 376: Matt Cole of Fat Head's Brings the Best of West Coast–Style Process and Ingredients to Classic American IPA

Since their start in 2009, Matt Cole and Fat Head’s have cleaned up in the major competitions with their German-style wheat beers, American-style IPAs, and closely related styles. In this episode, Cole pulls back the veil and shares some of the process and ingredient choices that set their beers apart.

By: Jamie Bogner

Better Bubbles

Explore the benefits of using ProBrew’s ProCarb™, instead of traditional carbonation stones, to carbonate your beverages.

By: Jake Kolakowski, Director of Business Development—Beer, Brewing, and Filling Systems, ProBrew (Sponsored)

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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.