Rockwell's Jonathan Moxey explains their approach to hopping, from first-wort hops to an aroma-boosting whirlpool—and how to conduct a whirlpool on your home kit.
New Anthem earned 2019 CB&B Beer of the Year honors after two IPAs scored perfect 100s; they did it again in our new IPA issue. How do they do it? Cofounder Aaron Skiles walks us through their process of building consistency through constant change.
Here we depict the most-grown hops (by acres harvested) in the Pacific Northwest from 2014 to 2019, showing the top 10 each year. The width of each band represents the number of acres grown that year; one inch is about 6,500 acres.
The longtime Bell’s brewer dives into the minutiae that make this evolving style of highly hopped, low-calorie beer so compelling, and discusses the particulars behind one of their biggest releases in recent history—Light Hearted Ale.
Odell Brewing in Fort Collins, Colorado, is notoriously tight-lipped on recipe and process. But in this hops-forward conversation, COO Brendan McGivney discusses their slow, steady approach to changing their flagship IPA—so that it can stay the same.
Today’s brewing world is baroque in its embrace of excess, but for Bissell Brothers of Portland, Maine, the not-so-secret strategy is a deep desire to perfect their existing beers rather than create a stream of new ones.
Biotransformation is not just real, it’s measurable, says New Belgium's hops-focused innovation brewer in this deep dive into the mechanics of hops aroma and flavor.
The name and artwork on cans of Hop Butcher for the World are eye-catchers, while the liquid is a distinctively juicy product of trial and error.
Think you need to throw out all that fragrant green sludge? Maybe you don’t. A few American brewers are experimenting with reusing spent dry hops, and the results are intriguing.
Meticulous attention to raw materials and the embrace of under-loved hop varieties have helped the beers of New Anthem Beer Project stand out in a thickening crowd.