Once again, you told us your favorite homebrew gear, manufacturers, and retailers. It was a year of small shifts and subtle moves, as your favorite brands of 2020 remained largely unchanged.
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.
Our hop choices as brewers aren't limited to single varietals. Those who know hops best are mixing and matching them to make useful blends. Here are some options worth trying on brew day.
Our country’s signature flavor profile was not born in Burton, but in the hop fields of Oregon.
Joe Stange speaks with Agostino Arioli, founder of Birrificio Italiano, about the 25-year-old beer that’s sparking a new wave of hop-forward lagers—and about what makes Tipopils different.
Author Stan Hieronymus offers his thoughts on the past, present, and future of the hop industry, along with updates on recent research into hops-related process concerns like hop creep and reusing hops.
Rockwell's Jonathan Moxey explains their approach to hopping, from first-wort hops to an aroma-boosting whirlpool—and how to conduct a whirlpool on your home kit.
New Anthem earned 2019 CB&B Beer of the Year honors after two IPAs scored perfect 100s; they did it again in our new IPA issue. How do they do it? Cofounder Aaron Skiles walks us through their process of building consistency through constant change.
Here we depict the most-grown hops (by acres harvested) in the Pacific Northwest from 2014 to 2019, showing the top 10 each year. The width of each band represents the number of acres grown that year; one inch is about 6,500 acres.
The longtime Bell’s brewer dives into the minutiae that make this evolving style of highly hopped, low-calorie beer so compelling, and discusses the particulars behind one of their biggest releases in recent history—Light Hearted Ale.