American stout’s unlikely combination of roasted malt and American hops launched a movement and converted many a drinker. So, where the heck did it go? Drew Beechum isolates its elements and makes a plea.
We asked for your favorite hops and malts you like to use for brewing, and you told us. Here are your 2020 Readers’ Choice picks for favorite ingredients.
Pull levers, turn knobs, spin wort—from whirlpools to “dip hopping,” here is a detailed look at some specific hot-side techniques and gear for dialing in substantial hop flavor and aroma.
Despite historic levels of hop inventory, growers planted 5 percent more hops in 2020 than in the previous year, as locations and varieties continued to shift.
Once again, you told us your favorite homebrew gear, manufacturers, and retailers. It was a year of small shifts and subtle moves, as your favorite brands of 2020 remained largely unchanged.
Stan Hieronymus explains the creeping phenomenon of dry-hopped beers that seem to have minds of their own—and ways to keep them under control.
Our hop choices as brewers aren't limited to single varietals. Those who know hops best are mixing and matching them to make useful blends. Here are some options worth trying on brew day.
Our country’s signature flavor profile was not born in Burton, but in the hop fields of Oregon.
Joe Stange speaks with Agostino Arioli, founder of Birrificio Italiano, about the 25-year-old beer that’s sparking a new wave of hop-forward lagers—and about what makes Tipopils different.
Author Stan Hieronymus offers his thoughts on the past, present, and future of the hop industry, along with updates on recent research into hops-related process concerns like hop creep and reusing hops.