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In the ring of brewing anarchy, be in the know, armed with the knowledge of which cleaners work and why they work—because in this fight, ignorance is the first-round knockout.

Brandon Capps, founder of Colorado’s New Image Brewing, explains how adding different types of new wood to barrel-aged barleywines can add depth and freshen their flavors before packaging.

Dubbed a “pumpernickel stout” by Atlas Brew Works in Washington, D.C., this 2023 World Beer Cup gold medal winner gets a portion of rye malt and the flavorful addition of blackstrap molasses.

At last year’s World Beer Cup, the team at Atlas Brew Works brought a gold medal home to the nation’s capital with Silent Neighbor—a “pumpernickel stout” brewed with rye and blackstrap molasses. Here’s how they put it together.

From our Love Handles files on the world’s great beer bars: In the characterful Trúc Bạch neighborhood of Vietnam’s capital, Standing Bar is an ideal spot to relax and get a taste of the country’s independent brewing scene.

Jan Chodkowski, head brewer and co-owner of Denver’s Our Mutual Friend, highlights the challenges and rewards of mashing, brewing, and drinking their all-wheat grodziskie.

Beer as a whole may be navigating rough seas in 2024, but New Belgium has found a map to growth with flavor-forward hazy IPAs in their Voodoo Ranger family. In this episode, lead R&D brewer Kelly McKnight sheds light on the team and process behind these industry-changing beers.

You’re sure to craft the beer of your dreams with this out-of-this-world hop.

Brandon Capps, founder of Colorado’s New Image Brewing, explains how they use a Madeira-inspired “estufagem” process to intentionally give barleywine a head start in the aging process.

The beers of Wunderkammer get their own rustic character via locally foraged ingredients, mixed cultures that include Brett, and a stripped-down, old-fashioned process featuring direct-fired kettles and fermentation without strict temperature control.