No, it’s not boring—it’s sublime. Yes, it should be somewhat bitter—but balanced. Randy Mosher breaks down one of the beer world’s great classics and the context that makes sense of it. Ready for a session?
Now, here’s a different sort of winter warmer. The fruits and spices are up to you (every abuela has her own ponche recipe). Warm it up, mix with nog, stick a red-hot poker in it … or just enjoy in a snifter by the fireside. ¡Feliz Navidad!
Randy Mosher dissects the intricate workings of IPAs—from the malt to the hop compounds that make them special and compelling—so we can approach our brews and our sensory vocabulary with deeper thought.
Lager is made at the cellular level—and at the cultural one. How far can you push lager—with different ingredients, fermentations, sensory profiles—until it becomes something else? Randy Mosher ponders the science, the traditions, and the pragmatism.
Hard seltzers and similar flavored beverages have never been so popular. It’s worth taking a clear-eyed look at the processes and flavorings upon which they rely. Randy Mosher takes us behind the curtain.
Sour and wild beers exist on a complex plane of myriad flavors and aromas produced by bacteria, yeast, ingredients, and by-products. Randy Mosher breaks down the building blocks of what we sense, to help us identify what we enjoy.
This smooth-drinking, medium-duty stout takes advantage of the cold-brew method for using black and caramel malts.
We are visual creatures—but color is deceptive. Randy Mosher, author of Tasting Beer, shares insights to help us widen our stout vocabulary.
Hops can smell like other foods because they share many of the same aroma compounds. Here is Randy Mosher on how to boost your IPAs with ingredients that have those sought-after traits.
To warm the cockles of our hearts with beery libations—hot or cool, spiced or not, with or without an extra shot of Christmas spirits—Randy Mosher is here with a red-hot poker and lines of verse.