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?
Gather ‘round: Sam Tierney of the Firestone Walker Propagator, Bob Kunz of Highland Park, and Nick Pavlina of Humble Sea discuss the technical and conceptual underpinnings of dry-hopped pilsner, West Coast–style.
Anchor’s storied past and pivotal role in American beer inform every brewing decision the company makes today, and while some things change, the brewing leadership at Anchor is committed to steam beer in theory and in practice.
John Harris has seen it all in his 36-year brewing career—huge process improvements, giant shifts in ingredient quality and range, and a parade of trends that continues today—but the through line in his long career is figuring out how to connect consumers to flavorful beer.
In this new bonus format for the podcast, Weldwerks founder Neil Fisher takes your direct questions on brewing everything from thick stouts to IPA and hefeweizen.
Matt Van Wyk cut his teeth on barrel-aged beers in Chicago in the ’00s, but with Alesong—in the bucolic winery-filled hill country of the southern Willamette Valley—he and cofounder Brian Coombs have built a brewery focused solely on barrel-aged beer.
Some write off quick-soured fruit beers for their simplicity, but they don’t have to be basic. Building complex flavors that reflect the entire fruit is Cornett’s goal, and nothing is off-limits in that pursuit.
Smooj lit up the craft beverage world in 2020, its thick fruit-puree approach a stark counterpoint to more minimalist seltzer offerings. In this episode, head brewer Nick Panchamé gets into the methods behind the fruit-heavy madness, and into new experiments with hop-forward beers.
Recorded in front of a live audience at Great Notion in Portland, Oregon, this panel discussion on trendy beer styles ranges from innovation philosophy to testing and feedback process with perspective from these three leading brewers.
Andy Hooper built a reputation for tight focus on process, and his efforts have paid off with dominating performances in the light lager category at major competitions. In this episode, he discusses the processes behind the brewing, including his use of organic, California-grown craft malt.