Podcast Episode 414: Hill Farmstead at 15—A Conversation with Shaun Hill

Fifteen years ago this week, Hill Farmstead in Vermont opened its doors to the world. In this ranging conversation, founder Shaun Hill discusses everything from the early development of hazy IPA and Brett experimentations in Farmstead Ale to intentional management philosophy and balancing mental and physical health with brewery work.

By: Jamie Bogner

Five on Five: Stouts Beloved by the Pros

From sessionable milk stout to silky barrel-aged sippers, here are five brewer favorites certain to satisfy.

By: Craft Beer & Brewing Staff

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Bound for the Barrel: Brewing Big Beers Meant for Oak-Aging

Finessing Flavor and Fermentation for a Fab Fruit Beer | Video Tip

In this extended bonus clip from his video course, Urban Artifact cofounder and COO Bret Kollman Baker explains how to dial in acidity, sweetness, and a carefully managed fermentation for a fruit beer that excels.

By: Bret Kollman Baker

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The Art of the Fruit Tart with Urban Artifact | Brewing Course

Showtime: IPA on the World Stage

Our Summer 2025 issue is here, dripping with hop oils and the latest useful intelligence for brewers anywhere who want to elevate their IPA game.

By: Joe Stange

The Lean Brewery and Its Data-Driven Edge

In today’s changing consumer and economic market, breweries need to optimize the performance of their assets and processes. The key to becoming a lean brewery is to use real-time data to streamline operations, cut costs, and grow smart. If your spreadsheets and system can’t keep up with the shelf, it’s time to rethink how your brewery runs—do more with less.

By: Kesia Eng, Encompass Technologies (Sponsored)

Editors’ Picks: Strain Gain

Innovation in the fermentation space shows no sign of slowing, as today’s yeast suppliers continue to expand the brewing world’s access to novel and functional yeast varieties—and delivered in better shape than ever before. Here’s a handful of yeast-related developments piquing our interest.

By: Craft Beer & Brewing Staff

Podcast Episode 413: Hop Scientists Megan Twomey and Ryan Christian Share the Latest on Virus-Free Hops

For American growers, planting fields of virus-free hops is a hedge against rapidly declining yields and the susceptibility of prized aroma varieties to viruses and viroids. But brewers have their own expectations—can these plants that get a healthier start deliver? This episode aims to answer that question, and more.

By: Jamie Bogner

New Efficiency Calculator Tool! Find out How Much More You Can Make with Less

Yakima Chief Hops has shared a new tool for brewers to help streamline hop-usage calculations.

By: Yakima Chief Hops (Sponsored)

Recipe: Revolution Straight Jacket, Deconstructed

The team at Revolution in Chicago blends two threads of barrel-aged barleywine to produce their heralded Straight Jacket. Here’s a recipe for one of those threads, plus all the info you need to make the other one—or to make an unblended version.

By: Marty Scott

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Bound for the Barrel: Brewing Big Beers Meant for Oak-Aging

Reflections from the 2025 Craft Brewers Conference

Grab a coffee and check out an insider perspective on the Craft Brewers Conference from veteran chief revenue officer Dan Reese. He covers the surprising collaborations transforming the industry and reveals the strategic moves that separate survivors from casualties. The industry’s evolution is happening now—are you prepared?

By: Dan Reese, Doozy Solutions & Crafted ERP (Sponsored)

Laboratory Filtration Tools for Beer Quality Control

Learn how different grades of filters stack up in various American Society of Brewing Chemists (ASBC) methods to ensure the consistency and safety of your beer. Key tests include removing turbidity from wort, removing carbon dioxide from finished beer, and removing yeast cells after fermentation, as well as microbiological testing using membrane filters to detect spoilage organisms.

By: Cytiva (Sponsored)

Bound for the Barrel: Brewing Big Beers Meant for Oak-Aging

The world’s best oak-aged beers begin with careful hot-side considerations. Here’s how some of today’s leading brewers design stouts and barleywines to maximize success inside the barrel, and beyond.

By: Kate Bernot

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Brewer's Perspective: The Patience & Terror of Barrel-Aging

Cooking with Beer: Molasses-Porter Quail and Greens with Maibock Vinaigrette

For a simple yet impressive springtime meal: These noshable, sweet-savory quail halves marinated in porter and molasses meet for lunch with some mixed greens drizzled in bock vinaigrette.

By: Christopher Cina

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Breakout Brewer: Mikkeller

Podcast Episode 412: Colt Carpenter of Pax Verum Sources Intentional Ingredients for Nuanced Beers

The small brewery about an hour outside of Indianapolis strikes a cool and edgy pose in its tiny town surrounded by agricultural fields, but the nuance and polish of their beer has found fans across the state (and amongst our magazine’s blind judging panel).

By: Jamie Bogner

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The Art of the Fruit Tart with Urban Artifact

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.

Building Flavorful, Award-Winning Stouts with Third Eye

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.

West Coast Pils and IPA, the Green Cheek Way

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.