North Park founder Kelsey McNair has become one of the country’s most influential brewers thanks to his process-oriented approach to saturating beer with hop flavors. Here, he goes back in time to reach for six IPAs that still inform how he brews them today.
Adapted from a book of Ukrainian folk recipes, here’s one for a traditional homemade kvass made from rye bread, sugar, some raisins, and a slice of lemon.
Technically, kvass isn’t beer—but it’s delicious, fermented, easy to make, and a long-standing tradition in Eastern Europe.
Brewed with American hops and swagger but hailing from Cape Town, here’s a recipe for the lush hazy IPA that won Best Beer in Africa at the 2021 African Beer Cup.
This Pittsburgh brewery’s initial journeys into fruit had lanes both classic and modern, with mixed-culture foeder creations as well as juicier, acid-forward American fruit beers. Now, however—as the team deepens its repertoire in food and flavor science—Cinderlands is remixing the program with fruited riffs on their most popular and sessionable styles.
This German-style helles is a year-round beer for the lager specialists at Enegren Brewing in Moorpark, California, and a favorite of cofounder and head brewer Chris Enegren and his team.
Coffee is an ingredient, not an additive—that's the view of Julian Shrago, co-owner and brewmaster at Beachwood Brewing in Los Angeles. In this clip from his video course, he lays out their methods for infusion, recirculation, and selecting the right level of roast for a great coffee beer.
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At Enegren in Moorpark, California, the team’s favorite beer is the (Lightest) one they keep working to perfect—and if you don’t want to order a second liter, they’ve done something wrong.
Oak-smoked wheat malt drives the character of this Polish-style quaffer, which—when brewed well—is as refreshing on a warm day as it is appropriate next to an autumn bonfire.