In centuries past, much of European brewing happened on the farm—and the choice of what to brew was as pragmatic as what to grow. With insights that could inform your next farmhouse ale, Lars Marius Garshol shares some truths about what those farmer-brewers planted, malted, and put into their beers.
By: Lars Marius GarsholRELATED:
Based on a description from Norway in the late 18th century, this recipe represents the practicality of local farmers at the time—and the grist is 100 percent oats, which would’ve been malted in a smoky kiln.
By: Lars Marius GarsholRELATED:
From their farm, brewery, and taproom/farmstand an hour north of Montreal, Macallen is integrating agriculture with beer across multiple dimensions—not just for the story, but in pursuit of great flavor.
By: Jamie Bogner
This award-winning Northwest IPA is a flagship for Von Ebert in Portland, Oregon, with a berry-forward hop flavor driven by lots of Mosaic, plus Simcoe and Strata in the dry hop.
By: Sam PecoraroRELATED:
Embracing whole-leaf hops at Templin Family means stuffing them into huge game bags from the hunting store and adding them to the whirlpool. Kevin Templin, cofounder and head brewer, explains their approach to emphasizing that delicate Noble-hop aroma.
By: Kevin TemplinRELATED:
One of the best-loved IPAs in Portland, Oregon, is the product of careful evolution and the intentional embrace of particular hop flavors. Here, Von Ebert brewmaster Sam Pecoraro shares the beer’s inner workings.
By: Ryan PachmayerRELATED:
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As the lager category continues to expand beyond its historic roots, hops like Hopsteiner’s Contessa™, Lemondrop™, and Delta™ represent the future of thoughtful, domestically sourced innovation. When today’s brewers pair them with the functional benefits of Tetra additions, they can craft lagers that are not only true to style but are also uniquely their own, offering drinkers both tradition and modernity in every glass.
By: Hopsteiner (Sponsored)
From our Love Handles files on the world’s great beer bars: This popular pub in Atlanta’s Little Five Points welcomes all comers with inventive food, 60 taps, and a bar program twice nominated for a James Beard award.
By: Stan HieronymusRELATED:
This decade-old brewery in tourist-centric Old Montreal has quietly become a New England–style IPA powerhouse, driven by a desire to minimize astringency while embracing the breadth of character that can be found within fewer varieties by selecting and blending from multiple lots.
By: Jamie Bogner
Kevin Templin, cofounder and head brewer at Templin Family Brewing in Salt Lake City, lays out his medal-winning approach to producing flavorful lower-strength beers with high standards of quality.
By: Kevin Templin
From Barrique Brewing & Blending in Nashville, Tennessee, head brewer Spencer Longhurst shares this recipe from an Anchor Steam–inspired collab brewed with their friends at Von Trapp in Stowe, Vermont.
By: Spencer LonghurstRELATED:
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From Alvarado Street, Green Cheek, and Berkeley Yeast, here’s a beer that will give juicy DIPA fans smiles for miles.
By: Berkeley Yeast (Sponsored)
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The lean and agile brewery relies on data to make growth-based decisions. Given today’s market trends and consumer preferences, that operational data could reveal that the smart path of growth is investing in copacking and venturing into popular beverage categories.
By: Kesia Eng, Encompass Technologies (Sponsored)
From Brewlihan in Oakland Park, Florida, here’s a recipe for one of their most popular session-strength meads—packed with fresh cucumber and lime juice, and nearly always found on draft in their taproom.
By: John HoolihanRELATED:
Kevin Templin, cofounder and head brewer at Templin Family Brewing in Salt Lake City, lays out his medal-winning approach to producing flavorful lower-strength beers with high standards of quality.
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.
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.