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Nature gives us hops in only one form—the female cones of the climbing hops plant—but hops growers and processors deliver those hops to brewers in a range of products.
In the spirit of craft, today’s creative makers are looking both to history and to the playbook developed by craft-beer brewers to make unique and exciting ciders.
Bring out the Oatmeal Stout when you want a beer that’s not bone dry, not intensely roasty, not saccharine-sweet, and not overly alcoholic—but still clearly a stout. Here’s how to make your best.
An apricot or peach fruit beer is the perfect culinary inspiration for these bright, light, and flavorful scallops.
This IPA, provided by Sean Lawson, owner of Lawson’s Finest Liquids, is packed with juicy tropical fruit flavors and bright herbal aromas thanks to the abundance of U.S. grown hops.
Here are the three beer bars that we explored in Issue 19 (June/July 2017) of Craft Beer & Brewing Magazine®.
LupuLN2™ hops powder, a new hops product from Yakima Chief−Hopunion, is transforming several methods in the brewing process.
These bars are the grown-up version of the Samoa Girl Scout cookie, with chocolate drizzled over the porter caramel, toasted coconut, and a bed of sweet, buttery shortbread.
Two of the country’s most reputable coffee-beer brewers explain just how they make the magic happen.
An electric brewery gives you the option of brewing inside year-round. If this is a road you want to go down, here are some of the things to consider when planning your electric system.