John Mallet is a consummate brewer’s brewer, and his focus on getting it right extends to the exact phrasing he uses to describe the beers in his 6-pack.
Pushing the envelope and doing things the hard way are standard operating procedure at Indiana’s Upland Brewing Company.
Effectively working with mixed-culture fermentation and barrel aging can be a tricky, time-intensive business. Three of the industry’s best offer their insights.
The two brothers behind Oklahoma-based Prairie Artisan Ales put a lot of effort into pursuing their flights of fancy—and they wouldn’t have it any other way.
A deep understanding of flavors and a passion for brewing are behind all of the brews at South Carolina’s Westbrook Brewing.
Alas, water is to most IPA drinkers as “Arrested Development’s” Ann Veal is to Michael Bluth (that is, the thing that’s always around yet you’re constantly forgetting about). And yet, water is essential to every IPA—every beer, in fact.
Brothers Walt and Luke Dickinson of Asheville, North Carolina’s Wicked Weed Brewing are producing some of the most cutting-edge and talked-about beers—both clean and sour—in the country.
Researchers recently have begun to unravel the mystery of hops aroma, but many unknowns remain.
Here, he extolls the virtues of dryness, bitterness, low alcohol, and mixed-culture fermentation.
Despite huge milestones and growth, Funky Buddha Brewery’s Ryan Sentz is still a homebrewer at heart who continues to focus on “culinary-driven” beers.