In today’s hop-forward beers, whirlpool additions contribute many of the IBUs—yet the results are less clear-cut than adding to the boil. Research—some new, some not-so-new—may provide direction.
After two days of judging for our Best 20 Beers in 2024, the team sat down to discuss their own most enjoyable beers and experiences of the past year—along the way identifying some trends that may offer hope for the next chapter of craft beer’s story.
Our own Hops Insider and the author of numerous books on brewing shares his highlights from the past year.
While Chinook and other classic C-hops may not be as exciting to brewers today as Citra, Mosaic, and Galaxy, some of the best IPA brewers in the country continue to treasure the “classics”—and they keep finding new uses for them, too.
The accomplished author of Brewing Local and For the Love of Hops—and our own Hops Insider—shares a harvest of highlights from the year that was.
Our own Hops Insider and the author of multiple books pored-over and dog-eared by pro and amateur brewers alike, Stan shares his top picks of the past year in beer.
Brewers today are used to choosing punchy hops for their IPAs. However, great lagers require a different approach and a different kind of bitterness—yet, they need not copy the classics. Here’s how some new varieties are pointing the way toward lagers that still taste like lagers, “but with a twist.”
The man who wrote the books on hops, terroir, wheat, monks, and more shares some surprising highlights from the past year.
Stan Hieronymus, author of several highly regarded beer books and a widely respected hops expert, shares his favorites from the past year of decreased travel and increased angst.
Stan Hieronymus explains the creeping phenomenon of dry-hopped beers that seem to have minds of their own—and ways to keep them under control.