This crisp and dry Japanese-inspired lager is brewed with rice and hopped with Perle, Tettnanger, and Saphir. pFriem Family Brewers describes it as having aromas of “Shiso plum, fresh bread, and violet” with “sparkling notes of fresh green tea and wildflowers.”
By: Josh PfriemRELATED:
While the aromas aren't qualitatively the same, a relatively tiny amount of HyperBoost can effectively replace a large amount of hop pellets—with none of the wort loss. Paul Schneider, cofounder and head brewer of Cinderlands Beer in Pittsburgh, explains.
By: Paul SchneiderRELATED:
We’ve tested plenty of gear over the past 10 years, but which among them have taken a licking and kept on ticking? Which ones do we find ourselves still using frequently, after all this time? Here’s a look back at our favorite products over the years that still bring us joy.
By: Jamie BognerRELATED:
As NA beers grow as a category, specialized yeasts can be an accessible way for smaller breweries to jump into the fray. But which strain should you try first? Recent research aims to help you narrow it down.
By: Don TseRELATED:
One of the great things about this beer is its stability: The roast continues to shine even after a few months in the keg or bottle. Some sweetness can build over time—but by then, we may be deep into winter, and that sweetness may be just the thing.
By: Josh WeikertRELATED:
In this direct fire Q&A with audience questions, recorded live at the Brewer’s Retreat at Dogfish Head in Delaware, Steve Parker of Fidens, Scott Janish of Sapwood Cellars, and Kelsey McNair of North Park discuss hazy IPA and ways to promote haze stability, balance high finishing gravity, reduce metals in finished beer for longevity, and more.
By: Jamie Bogner
Sponsored
2025 can be the year you take your homebrew to new heights. From the American Homebrewers Association, here are three ways to level up your brew game.
By: American Homebrewers Association (Sponsored)
Sponsored
Paul Schneider, cofounder and head brewer of Cinderlands Beer in Pittsburgh, explains how they came to test Yakima Chief Hops’ new HyperBoost, and he offers a brief overview of how it fits in with other advanced hop products.
By: Paul SchneiderRELATED:
Whether you’ve got hop fatigue or are hunting some crowd-pleasing flavors—for autumn weather, holiday fare, or any time of year—this dark wheat beer in the German style need not be challenging to brew.
By: Josh WeikertRELATED:
Whether through consolidation or layoffs, a brewery can lose its point of contact at a wholesaler. Here’s how to keep sales on track while strengthening your partnerships in the middle tier.
By: Kate Bernot
No broccoli was harmed in the making of this popular hazy imperial IPA from Other Half Brewing, based in Brooklyn, New York.
By: Sam RichardsonRELATED:
In this direct-fire Q&A with audience questions, recorded live at our Brewer’s Retreat at Dogfish Head in Delaware, Khris Johnson of Green Bench, Doug Reiser of Burial, and Vinnie Cilurzo of Russian River discuss West Coast and American IPA, and the dynamic changes in their recent approaches to brewing it.
By: Jamie Bogner
As demand grows for nonalcoholic craft beer, brewers and manufacturers are answering the call with a new wave of innovations—and the results have never tasted better.
By: John M. VeriveRELATED:
From our Love Handles files on the world’s great beer bars: In Kyoto, the atmospheric Bungalow eschews burgers and wings while catering to local tastes and pouring fresh beers from smaller Japanese independents.
By: Joe StangeRELATED:
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.
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.
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.
