With IPAs and pilsners still on top, your favorite styles remained relatively consistent year over year.
This crisp and dry Japanese-inspired lager is brewed with rice and hopped with Perle, Tettnanger, and Saphir. pFriem Family Brewers describes it as having aromas of “Shiso plum, fresh bread, and violet” with “sparkling notes of fresh green tea and wildflowers.”
From Josh Pfriem, cofounder and brewmaster at pFriem Family Brewers in Hood River, Oregon, here’s a homebrew-scale recipe for their clean, crushable, and softly floral Mexican-inspired lager.
Before there was hazy or even a defined West Coast style, there was an IPA that emerged as a brashly hopped counterpoint to British ale. It never went away—but it evolved. And today’s brewers are making it better than ever.
From cocoa to coconuts via lactose and long boils, brewers are shaping today’s dessert stouts for easy appeal. Just don’t say they’re easy to make.
Technically, kvass isn’t beer—but it’s delicious, fermented, easy to make, and a long-standing tradition in Eastern Europe.
Beachwood co-owner and brewmaster Julian Shrago explains why it’s so valuable to expand your sensory knowledge and vocabulary.
Julian Shrago, co-owner and brewmaster at Beachwood Brewing in Los Angeles, explains how he first thinks about the flavors he wants in a beer before he begins thinking about ingredients.
Beachwood Brewing in Long Beach, California, has mastered a wide range of beer styles over the years and has the medals to prove it. In this video course, join brewmaster Julian Shrago as he charts the path from choosing an unfamiliar style of beer to brewing an example that can please the crowd and wow the judges.
From Philadelphia’s lager-centric Human Robot, here’s a recipe for a Czech-style amber lager that came to life almost by accident—and one that uses a method they call “enhanced decoction.”