Known for pushing the envelope with intense hop and fruit flavors, Jeff Hardesty of Narrow Gauge demonstrates a safe and sanitary method for dumping a large quantity of dry hops into a still-fermenting beer.
From the legendary Cantillon lambic brewery in Brussels, fourth-generation brewer Jean Van Roy chooses a six-pack of beers that have influenced him over the years. They feature the bitter, the dry, and a lifelong appreciation for good old-fashioned pils.
In this clip from his full video course, Jeff Hardesty of Narrow Gauge explains how careful hops selection can emphasize fruit character in these intensely flavored hybrid beers.
Known for pushing the envelope of full-bodied hazy IPAs packed with hops and fruit flavors, Jeff Hardesty of Narrow Gauge reveals his methods and lessons learned in this video.
Tony Lawrence, founder and brewer at Boneyard Beer in Bend, Oregon, talks about the importance of balance in IPAs, as well as his brewery's approach to fermenting, dry hopping, and sticking with what they like to brew and drink.
Go beyond the standard three-addition hopping schedule to test other techniques for injecting hop character into your beer.
Hops for bitterness, flavor, and aroma... and, often, three corresponding additions to the boil. Using one-gallon test batches hopped differently, let's test our assumptions.
John Mallett, VP of operations for Bell's, is one of the most respected technical brewers in the industry. Here, he discusses everything from sourcing and evaluating ingredients to maintaining haze in beer and engineering a brewhouse workflow.
Tim Matthews is hyper-focused on improving everything from product innovation to ingredient sourcing and grower/broker relationships. Here, he discusses the process of reinventing popular beers, and the impacts of various ingredients and processes.
For our annual Best in Beer survey, we asked thousands of you what brewing ingredients you prefer to use, and what types of beer you like to brew (and drink). Here's what you told us.