Join Pinthouse Pizza Brewmaster Joe Mohrfeld for a master class in getting the most out of hops to brew highest-quality, aroma- and flavor-forward IPAs.
With freshly minted GABF gold for Spellbinder IPA, Phoenix’s Wren House hopes its new production facility can finally keep up with demand for its hazies and barrel-aged knockouts.
Tulsa’s American Solera began with a serious devotion to coolships and mixed fermentation. It has since leaned with abandon into hazy IPAs, big adjunct stouts, fruited foeder lagers, and ... pumpkin seltzer?
The Seattle brewer discusses the nuanced and thorough way he classifies and evaluates hops, maximizing expression, depth, and longevity in IPAs.
Less is more for Pennsylvania’s Brew Gentlemen, but don’t let that minimalist philosophy fool you—they may have started young, but they’re committed to staying connected to craft beer’s history while playing in the evolving trends of today.
In Weymouth, Massachusetts, Vitamin Sea Brewing are tinkering with and launching trendy styles to flavorful new heights—and finding plenty of fans up for the ride.
When following this recipe based on a kveik-fermented IPA from Chicago’s Burnt City Brewing, don’t leave out the most crucial step: the gjærkauk, i.e., screaming loudly while pitching the yeast, to scare the ghosts away.
Here is an easy-to-brew, extract-based juicy IPA best consumed fresh.
In this edition of No Rests for the Wicked—where we aim to extract the most character from extract brewing—Jester Goldman turns his attention toward hazy IPAs as juicy as anything brewed all-grain.
More juice, but with more bite—East Coast and West Coast are synthesizing, again, right before our eyes. How did we get here? And what’s next? Drew Beechum walks us through IPA’s battles and evolutions.