Keith Villa is the creator of Blue Moon Belgian White and an advocate for the intersection of craft beer and cannabis. Here, he walks us through the challenges, and the possibilities, of a future where alcohol isn’t the only mood enhancer in your beer.
Familiar breweries are entering the non-alcoholic space, and upstarts that focus solely on low-to-no-alcohol offerings are opening up. The breweries see growth in the category. Will U.S. consumers agree?
In this conversation, the origins and design approach to Blind Pig IPA and Pliny the Elder DIPA, adjusting recipes for iconic brands as tastes shift and ingredients vary, tracking polyphenol levels batch by batch, and much more.
From diatomaceous earth to sleek new centrifuges, there’s a step that many of your favorite beers go through, and while you might not immediately taste a difference, you can sure see it.
If there’s a method for adding hops to beer, they’ve tried it, learned from it, and added it to their ever-expanding repertoire.
Pulpit Rock Brewing Co. is a story of two brewers who want to work in small batches, find creative paths for new recipes, and be part of a local community rather than ride another brewery’s momentum.
Diversity in the craft beer industry still has a long way to go, but steps are being taken to make the beverage more inclusive.
There’s a lot of beer in a lot of wood these days. How do you know what rises above the masses? Ask a brewer. We asked a few of our favorite brewers and brewing professionals to share their recommendations on wood-aged beers.
Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, addresses the question of the corn-like off flavor in your beer.
Brewers are forging their own paths from the long-traveled spontaneous-fermentation road. Where they will end up is anyone’s guess, but it’s shaping up to be a remarkable journey.