Brewed on the edge of the Mojave in St. George, Utah, Silver Reef’s Más Fuego Rauchbier won gold at the World Beer Cup last year. Here’s what goes into the elegant smoked beer that’s gained a following among brewers and other beer-savvy visitors to Las Vegas.
Writer David Jesudason and brewer Nidhi Sharma share this homebrew-scale recipe based on an Indian-spiced pale ale they brewed together at London’s Meantime. It features “luminescent” turmeric as well as coriander, bay leaves, and black pepper.
The molecular biologist and head of R&D for New Zealand’s Garage Project has spent his career studying yeast and coaxing them to work in more effective ways. Today, he’s working on everything from refined thiol expression to better mouthfeel and malt expression in nonalcoholic beers.
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Great beer is just the beginning. In 2025, the best breweries are using tech in their taprooms to pour faster, sell smarter, and keep guests coming back. From quick-close tabs to ounce-level reporting and QR code magic, here are 10 must-have tools modern taprooms swear by.
Bret Kollman Baker, cofounder and chief operations officer of Urban Artifact in Cincinnati, slices into the core of what goes into brewing the kind of fruited sour beer that keeps people coming back for more.
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Join us for a Rahr Malt roundtable and learn all about the backbone of American beer.
This plant from the ginger family can add subtle spice to your beer—or turn it so gold that it could have been brewed at Springfield Nuclear Power Plant.
Michal Minarik, cofounder of Firstep Beer in Slovakia, shares this recipe for their bottom-fermented IPA with a “central European twist”—a beer that recently won Best of Show at the King of Craft competition in Budapest.
Is it the hop variety that matters most? Or when it’s picked? The soil it’s grown in? How it’s fertilized and irrigated throughout a season? Or something else? These two preeminent researchers—one from the States, one from New Zealand—debate the relative impacts of various factors on hop flavor and aroma.
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In this clip from their webinar, Breakside brewmaster Ben Edmunds and experts from Berkeley Yeast discuss how the fermentation flavors from maltose-negative yeast strains help make nonalcoholic beers that don’t taste like NA.