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Steve Parker, cofounder and head brewer of Fidens in Albany, New York, details their approach to building the kind of soft, juicy, impactful hazy IPAs that keep you going back for more.
“This would be a silly choice for a two-ounce pour in a flight,” says Mike Karnowski, cofounder and brewer at Zebulon Artisan Ales. “This is a beer to be consumed in large amounts. ... The ingredients were simple: mild ale malt, some dark invert sugar syrup for flavor, and just enough hops to balance it all out.”
Based in the wine-growing region about 40 miles northeast of Cape Town, South Africa, Soul Barrel brewed this funky riff on umqombothi in collaboration with Tolokazi—a team of predominantly women brewers making traditional African beers.
Want to take a stab at a 16th century ale brewed with malted oats? This recipe is closely based on the one that historians recently re-created using Dublin Castle records that date to 1574.
Zach Turner, cofounder and general manager of Single Hill Brewing in Yakima, Washington, shares this recipe for a “a soft and lively fresh hop IPA designed to showcase our favorite early season hops,” he says. “Strata and Centennial are picked about a week before Simcoe, which is picked just in time for the dry hop.”
Give this one some time. After about three months, you’ll find that the malt and hops are so perfectly integrated that you’ll want to just sit and smell this beer for a while.
As it always does, the recent Craft Brewers Conference offered glimpses of where brewing may be going, whatever your scale. From terpenes to Dynaboost to new yeast strains, here are a few finds from the trade-show floor have us excited about what’s next.
From Tom Beckmann, owner and brewer at Goldfinger Brewing in suburban Chicago, here’s a recipe for their smoothly smoky collab with Fair State Brewing Cooperative in Minneapolis.
From Cervecería Hércules in Santiago de Querétaro, here’s a taste of summer from Mexico featuring a global blend of American, British, German, and New Zealand hops.
Fuller’s Brewery in west London no longer brews this dark mild—and hasn't done so regularly since the 1990s—but brewing manager Guy Stewart shares this recipe for a revived, all-malt version that briefly reappeared in 2010.