Two pros share insights into their gold medal–winning beers: an international-style pilsner brewed on a single-infusion, two-vessel system, and a cold IPA with a “cool pool,” dry-hopped during active fermentation.
The cofounder of Lucky Envelope in Seattle discusses building confidence with helles and other traditional styles, getting comfortable with his Chinese-American heritage in the beer world, and finding new avenues of expression with traditional Chinese ingredients such as lapsang souchoung tea.
Matt Brynildson of Firestone Walker, one of the most respected brewmasters on the globe, answers your brewing questions about collaborations, hops, lager mashing, product development, and more.
Brian Hutchinson and Jonathan Lee of Cannonball Creek in Golden, Colorado, embrace constant change, even when it means huge recipe changes for gold medal–winning hoppy beers.
Bale Breaker’s location on the family hop farm, Loftus Ranches, offers proximity and access to hops of which many brewers could only dream. Brewmaster Kevin Smith shares perspective on brewing hop-forward beers, gleaned from decades growing up on—and now brewing on—the farm.
Eric and Claire Desmarais, fourth and fifth generation hop farmers, and Alex Nowell, former director of brewing for Three Weavers and an advisor to CLS, dig into the recent evolution of hop farming, current harvest challenges, and tools that brewers can use to select better hops.
What does it take to propel a new hop variety from seed to field to brewers’ kettles? These two breeders for Yakima Chief Ranches and John I. Haas discuss the process behind hop breeding, from parentage and crosses through elite status.
Ready to rodeo? With its immediate proximity to the bulk of American hop-growing—and the ability to drive to nearby farms at harvest time and see what’s freshly picked—Zach Turner and his team at Single Hill Brewing are perfecting fresh-hopped beers.
The founder of the respected Alaskan brewery shares the creative and technical processes behind the groundbreaking barrel-aged barleywine, A Deal With the Devil.
His recent published study on hop terroir backs up what brewers have known anecdotally—that where a hop is grown can have significant impact in flavor and aroma. But just how much impact is possible, and what causes it?