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It’s a pernicious problem for today’s brewers: the risk of hop creep from dry-hopping. In this detailed video course, Russian River cofounder and brewmaster Vinnie Cilurzo digs into the root causes—and lays out strategies to beat it in your own brewery.
Passion fruit, dragon fruit, and hibiscus come together with clean, quenching lactic acidity for this punchy, vibrant, tiki-inspired fruit beer from California’s Radiant Beer.
This homebrew-scale recipe from Roaring Table cofounder Lane Fearing demonstrates their approach to smooth, juicy IPAs, including requisite attention to the water profile. (There’s a reason it went on to become one of our Best 20 Beers in 2021.)
This juicy double IPA collaboration between Vitamin Sea and Civil Society became one of our Best 20 Beers in 2021.
Tim Sciascia, cofounder and head brewer at Cellarmaker Brewing in San Francisco, details their approach to brewing highly hop-driven yet supremely drinkable American pale ales.
Thanks to head brewer Khris Johnson for this homebrew-scale recipe. “Postcard Pils is an American-style pilsner,” Johnson says, “defined by a refreshing and complex blend of clean lager fermentation, sweet grainy flavor, and a solid American hop profile.”
Courtesy of Ozark Beer cofounders Andy Coates and Lacie Bray, here is a homebrew-scale recipe for their BDCS—a bourbon barrel–aged double cream stout meant for months of wood-aging to balance and soften its profile.
Courtesy of Mike Messenie at cask-centric Dutchess Ales in Wassaic, New York, this homebrew-scale recipe is a pleasantly lush and nuanced take on their original Best Bitter, meant for natural cask-conditioning in a 5.4-gallon (20-liter) “pin.”
Courtesy of Firestone Walker Brewmaster Matt Brynildson, this is a homebrew-scale recipe for a rich but highly drinkable milk stout with complex malt character. The recipe is also versatile—a great base for adding coffee or flavored adjuncts.
In rural Flemish Brabant, Antidoot Wilde Fermenten’s house mixed culture includes various wild yeasts they have captured over the years. Here, Tom Jacobs offers tips for success in wrangling your own local strains.