The aim of the HopGun is to get more hop character into a beer in less time and with adding fewer hops. It provides better efficiency and quality, reduced dissolved oxygen (DO) levels in the finished beer, and a safer working environment for the brewers.
When it comes to making barrel-aged beers, a growing number of breweries are looking to wine producers and their tools to help with the process.
A new wave of neo-traditionalist brewers is paying homage to a crucial brewing tradition by creating language descriptive of the process, not the product. Witness now, the birth of “méthode gueuze.”
With a core lineup of beers that hasn’t changed much since they first opened, a new facility for souring, and a commitment to the community, Jackie O’s Brewery is serious about making great beer in a place they can enjoy with family and friends.
Supported by sales of their polished and nuanced core beers but looking to a future of more mixed-culture stuff, barrel fermentations, and farmhouse styles, Three Weavers Brewing Company is building a reputation for award-winning, high-quality brews.
Tampa-area breweries will brew an IPA using hop varietals that begin with I-R-M-A with proceeds going to a local food bank.
On the eastern edge of the North Carolina’s Blue Ridge mountains, Fonta Flora Brewery is pursuing a vision of honest and creative beer made with locally sourced ingredients that reflect both the terroir, and the pioneering spirit, of their locale.
In a mountain hamlet on the Tennessee side of the Great Smoky Mountains, Blackberry Farm Brewery is putting the “farm” back in “farmhouse” with their focus on seasonality, local ingredients, hospitality, culinary cross-polination, and native culture.
With a progressive culinary mindset and a commitment to “anything goes” experimentation, Great Notion Brewing has become integral to the conversation about the juicy, hazy New England–style IPAs despite their location on the opposite side of the country.
Since opening NoDa Brewing Company five years ago, Brewmaster Chad Henderson has expanded the brewery not only in size, but in the number of unforgettable beers he brews.