Old-school malt layers, New World hop flavors, and that beautiful red-amber color... Love live the red IPA.
Sponsored
There it is—bright red on store shelves, drinkers sprinting to it like it’s the first gift under the tree.
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.
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.
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.
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.
Our contributing editor is one of the most respected voices in beer journalism today. Here are highlights from her past year in beer.
Our editorial director and podcast host shares his top tipples from the year that was, plus a few thoughts on upcoming trends.
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.
Subscriber Exclusive
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.