Recipe: Annie’s Red Planet IPA

Old-school malt layers, New World hop flavors, and that beautiful red-amber color... Love live the red IPA.

Hop Harvests Change, but Celebration Stays the Same

There it is—bright red on store shelves, drinkers sprinting to it like it’s the first gift under the tree.

Video Tip: Augmenting Your Hops for the Aromas You Cherish

The hops you select don’t always bring what you loved about them to the finished beer. Hop Butcher for the World cofounders and brewers Jude La Rose and Jeremiah Zimmer explain how Cryo hops, blends, and process tweaks can help you nail that target.

Podcast Episode 274: Best in Beer Brewers’ Perspectives on Hazy IPA and Sweet Molé Stout

Two brewers of our featured Best 20 Beers in 2022—Carey Fristoe of Black Spruce and John Garcia of King Harbor—discuss the creative and technical processes that went into their exceptional beers.

Infographic: Hops Around The World

Where are your hops grown? To put the hop-growing regions in their global context, here’s a comparative look at the production in various countries.

No Rests For the Wicked: The Quick & The Red

In this throwback IPA style that recalls the beauty of malt—both visually and in the flavor—you can go with a complex, layered all-grain grist. Or, you can get there quicker (and just as beautifully red) with an intentional approach to extract brewing.

Critic’s List: Kate Bernot’s Best in 2022

Our contributing editor is one of the most respected voices in beer journalism today. Here are highlights from her past year in beer.

Critic’s List: Jamie Bogner’s Best in 2022

Our editorial director and podcast host shares his top tipples from the year that was, plus a few thoughts on upcoming trends.

Critic’s List: Stan Hieronymus’s Best in 2022

Our own Hops Insider and the author of multiple books pored-over and dog-eared by pro and amateur brewers alike, Stan shares his top picks of the past year in beer.

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Recipe: Third Eye Higher Purpose Milk Stout

Kelly Montgomery, head brewer and co-owner at Third Eye in Cincinnati, shares this homebrew-scale recipe for their GABF gold medal–winning milk stout.