The permutations are infinite. Crack into our Spring 2025 issue, and choose your own malternate reality.
From the historic heart of Amsterdam, De Bekeerde Suster brewer Jason Pellett shares this recipe for a hop-forward pale ale that makes use of cacao’s fruity pulp (and a few of the nibs).
Third Eye co-owner and head brewer Kelly Montgomery makes the case for freshly roasted cacao nibs and using real vanilla extract in combination with vanilla beans to capture a rich chocolate flavor in stouts.
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It’s time to get hyped up with this double dry-hopped hazy IPA fermented with Berkeley Yeast’s tropical aroma–producing hazy yeast strain, Tropics London.
Cacao isn’t just for chocolate beers—around those nibs is a whole fruit with its own bright and unexpected flavors. Largely unknown outside tropical climates, those flavors present some unique possibilities for beer.
Twice per year, the production teams at Austin’s Hold Out and Live Oak breweries get together to brew what they call “the king of tater beers.”
Neil Fisher of Weldwerks is back for a special 400th episode conversation that touches on current challenges in craft beer, opportunities on the horizon, discipline and fundamentals, advantages of openness, fostering connection, and more.
From Belgium to Harlem and around the world, with deep dives into barleywine and barrel aging, here are some recent titles worth adding to the brewery bookshelf.
From layering malts to selecting and infusing adjuncts, Third Eye co-owner and head brewer Kelly Montgomery lays out their medal-winning approach to planning and brewing rich, flavorful stouts.
From hop selection to dry hops, finishing gravity, and mouthfeel, Other Half cofounder and brewmaster Sam Richardson isolates the key elements of their popular, year-round imperial hazy IPA.