Between the farm and the brewery, much of beer’s flavor is born in the malthouse. Here we journey inside a traditional floor maltings—and inside a kernel of grain—to witness the daily toil and tools that turn a raw cereal into the soul of beer.
Steve Parker, cofounder and head brewer of Fidens in Albany, New York, explains the thinking behind their hot-side hopping, from kettle to whirlpool—and why he’s recently grown to love Strata.
Malt extract and hop extract join hands for this American pale ale recipe, which gets some aromatic bang from a potent cold-side addition.
Pro brewers these days are learning about how best to take advantage of cold-side aroma extracts and other advanced hop products. Why shouldn’t you?
From our Love Handles files on beer bars we love: Maui’s only gastropub features the island’s best local beer list plus hearty foods and cocktails.
With characterful, medal-winning lagers and a decidedly West Coast approach to “foggy” IPA, Humble Sea is navigating craft beer’s choppy waters out of Santa Cruz, California, with quality as their North Star and an appetite for exploring new routes.
There are so many versions, varieties, and approaches here that it would be arrogant to claim this will be your best American IPA—but it’s a very, very good one that’s held up well to the test of time.
Steve Parker, cofounder and head brewer of Fidens in Albany, New York, lays out their grains of choice for hazy IPAs—including why he prefers two-row to pilsner in the base, and why he loves chit malt.
This version of the award-winning yet ever-evolving oak-aged Brett beer from Alesong Brewing & Blending in Eugene, Oregon, includes Citra hops and several different grains—but it welcomes your own spin.
No beer from Alesong Brewing & Blending in Eugene, Oregon, has won more accolades than Touch of Brett, even though the saison is constantly evolving. Here’s how they put it together.