IPA


Podcast Episode 338: Anthony Tallman of Burgeon Packs Big Flavor into Lean West Coast Pale Ales, IPAs, and Pils

So far, Anthony Tallman’s quest to brew the perfect hop-forward session beer has borne two GABF silver medals for Carlsbad Crush. But this San Diego brewer isn’t done experimenting with techniques, ingredients, or timing, as he continues to squeeze big hop flavors into Burgeon’s lean, drinkable beers.

Recipe: Westbound & Down Spirit of the West

From the team at Colorado’s Westbound & Down, we share a homebrew-scale recipe for their Spirit of the West, winner of consecutive silver medals at the 2022 Great American Beer Festival, the 2023 World Beer Cup, and then once again at the 2023 GABF.

Video Course: Mastering Cold IPA

The brewer who invented and defined cold IPA—Kevin Davey of Heater Allen and Gold Dot Beer—shares the tips and techniques needed to brew one that shines.

Video Tip: A Closer Look at How Hops Are Picked in the Yakima Valley

Brewers wouldn't get their hops—fresh or otherwise—without the unusual machines that pick them. Here’s a look at how these pickers work on a few different farms.

Video Course: Fresh Approaches to Fresh-Hopped Beers with Single Hill

Join Single Hill cofounder and head brewer Zach Turner on an expedition to the Yakima Valley at harvest time to pick up the freshest hops, then take them back to the brewery and add them—in different forms and different ways—to beers brewed on the same day.

Podcast Episode 325: Live From the Brewery Accelerator, Westbound & Down, Cerebral, and Odell Dissect Hazy and Clear IPA Today

In this panel discussion from our recent Brewery Accelerator, Jake Gardner of Westbound & Down, Marni Wahlquist of Odell, and Sean Buchan of Cerebral discuss their approaches to contemporary IPA—hazy, clear, and everything in-between.

Recipe: Annie’s Sandy Beaches Cold IPA

Despite it’s lean malt frame and body-lightening adjuncts, cold IPA is well within the reach of homebrewers who like to employ partial-mashes and extracts.

Cold IPA, Extracted: It’s a Cold Snap!

Crack some grains and cook some rice if you want, but attacking cold IPA with the partial-mash method is simple. Let the pedants argue about whether it’s a style—we’re too busy brewing and drinking it.

Direct Fire! West Coast IPA Tips from Russian River, North Park, and Green Cheek

In these excerpts from one of our most popular podcast episodes, a few of the best IPA brewers in the business talk about adjusting the mash for dryness, evolving their recipes to keep drinkers (and themselves) happy, defeating the hop creep, maximizing aroma, and more.

Recipe: Sapwood Cellars Pillowfort

From Sapwood Cellars in Columbia, Maryland, here’s a homebrew-scale iteration of their ever-evolving, Azacca-and-Citra-powered hazy double IPA, Pillowfort. Note the mash hops and cold dry hopping—two signatures of the Sapwood Cellars method.