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Podcast Episode 496: Tonya Cornett and Ian Larkin of UPP Liquids Continue Their Tradition of Challenging Each Other and Winning TogetherBy Jamie BognerTonya Cornett and Ian Larkin have been brewing medal-winning beers together, apart, and together again through three different breweries, but they’re constantly reinventing their pathways to success, just as they’re consistently tweaking their medal-winning beers.
Recipe: Mountain Rambler Singing Coyote Amber AleBy Ryan QuinlanMalt complexity leads the way in this amber ale—a gold medal–winner at the 2025 World Beer Cup—from Mountain Rambler in Bishop, California.
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Stable Nonalcoholic Beer on Draft: A New Path ForwardLearn how Nagardo, a naturally derived microbial stabilizer dosed in the brite tank, helps breweries maintain draft stability without compromising flavor.
Podcast Episode 495: Fermenting Expressive Hoppy Beers with Dry Yeast, in Partnership with White LabsBy Jamie BognerHow do you take an existing yeast variety that has grown up in a particular environment for a century or more and make it better for styles brewers are brewing, the hops they’re brewing with, and the cellars they ferment in today? In this episode, Chris White of White Labs, Richard Preiss of Escarpment Labs, and Justin Clouthier of Willibald Brewing share the methods at play and the work behind developing then learning and optimizing the new Suava strain.
The Harvest: Equipment, Sanitation, and TechniqueHarvesting yeast saves cost and ensures consistency—but only when done right. Learn the equipment, sanitation steps, and timing that turn slurry into usable, healthy yeast for repitching.
The Long Red Tail of American Amber AleBy Joe StangeIn Sonoma County, California, Fogbelt Brewing is refreshing and reviving an American classic—Mendocino’s Red Tail Ale—and finding a receptive audience.
Recipe: Sway County Yarrow SaisonBy Matt SampsonSway founder and head brewer Matt Sampson shares this recipe for their saison brewed with locally foraged yarrow.
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Podcast Episode 494: Patrick Raasch of Sunriver Builds a Throughline of Refinement into Boldly Flavored BeersBy Jamie BognerHeadquartered just outside of Bend, Oregon, this production brewery and multi-location brewpub has quietly grown into a powerhouse in a region that’s full of them. And refinement is the name of their game, whether they’re brewing Alpha King–winning double IPA or rice lager with basil, cucumber, and yuzu.
Special Ingredient: Brewing with Foraged YarrowBy Joe StangeEasily found in the springtime, this bitter flowering herb can contribute a unique depth to your beer—and a taste of ancient history.
Recipe: Far Field Infrared American Red AleFrom Far Field Beer in Lawndale, California, in L.A.’s South Bay area, here’s a recipe for the American amber that won gold at the 2024 World Beer Cup.
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Beyond the Bin: Why Biodegradable Multipack Handles Are the Next Big Thing for Craft BreweriesBiodegradable plastics take recycling even further, with packaging that keeps performing on sustainability even when the recycling bin is out of reach.
American Ale, Encased in AmberBy Joe StangeAmerican amber ales aren’t fossils—they’re more like liquid signals sent through time and space from an earlier generation. And today’s brewers continue to refine and polish them to an appealing ruby hue, while the opportunities for flavor and quality are greater than ever.