Randy Mosher


Les Classiques/De Klassiekers: Appreciating Belgium’s Archetypes

The diversity and creativity of the beers that come out of this small country are justifiably famous, yet often it’s the wilder side that draws all the attention. Let’s renew our friendship with the foundational ales that first put Belgium on the beer map.

Flavor Fever: Fruit for the Senses

By taking a step back to think more deeply about why we love fruit—and why some fruit beers really shine—we can better plan a truly great one. Randy Mosher peels back the layers and gets to the core of it.

Flavor Fever: The Misunderstood Glory of Bitter

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?

Recipe: 5 Rabbit Ponche Barleywine

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!

Flavor Fever: Deconstructing the Heady Aromas of IPA

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.

Flavor Fever: Exploring Lager’s Outer Limits

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.

Unreal! Seltzers & the Rise of Hyperflavors

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.

Flavor Fever: The Elements of Funk

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.

Recipe: Randy Mosher’s Black Ice Stout

This smooth-drinking, medium-duty stout takes advantage of the cold-brew method for using black and caramel malts.

Beyond ‘Roasty’: The Surprising Psychology of Stout

We are visual creatures—but color is deceptive. Randy Mosher, author of Tasting Beer, shares insights to help us widen our stout vocabulary.