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Malt complexity leads the way in this amber ale—a gold medal–winner at the 2025 World Beer Cup—from Mountain Rambler in Bishop, California.

How do you take an existing yeast variety that has grown up in a particular environment for a century or more and make it better for styles brewers are brewing, the hops they’re brewing with, and the cellars they ferment in today? In this episode, Chris White of White Labs, Richard Preiss of Escarpment Labs, and Justin Clouthier of Willibald Brewing share the methods at play and the work behind developing then learning and optimizing the new Suava strain.

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Harvesting yeast saves cost and ensures consistency—but only when done right. Learn the equipment, sanitation steps, and timing that turn slurry into usable, healthy yeast for repitching.

In Sonoma County, California, Fogbelt Brewing is refreshing and reviving an American classic—Mendocino’s Red Tail Ale—and finding a receptive audience.

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Sway founder and head brewer Matt Sampson shares this recipe for their saison brewed with locally foraged yarrow.

Headquartered just outside of Bend, Oregon, this production brewery and multi-location brewpub has quietly grown into a powerhouse in a region that’s full of them. And refinement is the name of their game, whether they’re brewing Alpha King–winning double IPA or rice lager with basil, cucumber, and yuzu.

Easily found in the springtime, this bitter flowering herb can contribute a unique depth to your beer—and a taste of ancient history.

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From Far Field Beer in Lawndale, California, in L.A.’s South Bay area, here’s a recipe for the American amber that won gold at the 2024 World Beer Cup.

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Biodegradable plastics take recycling even further, with packaging that keeps performing on sustainability even when the recycling bin is out of reach.

American amber ales aren’t fossils—they’re more like liquid signals sent through time and space from an earlier generation. And today’s brewers continue to refine and polish them to an appealing ruby hue, while the opportunities for flavor and quality are greater than ever.

Forget last year’s hot side versus cold side social media debate. The real issue, says Trap Door head brewer Jake Watt, is the seasonal creep that’s pushing out fresh-hopped beers before the most compelling hops are even ready to be harvested. But ask him which methods he uses to hop these beers dubbed “fresh,” and he’ll answer, “all of the above, and more.”

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This recipe represents most of what we know about the traditional farmhouse style of Latgale in southeastern Latvia. Note that the bitterness and strength of these beers can vary widely—feel free to adjust the hops or pack more malt into your mash tun.

Most professional craft brewers get their start as homebrewers, often with simple extract-based kits. Pinter’s mission to make that process easier—and the beer better—is helping a new generation of future brewers connect with the art and craft of making.

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Harvesting yeast can cut costs quickly—but how many times can you reuse it before quality suffers? Here’s what experienced brewers actually watch for.

This obscure farmhouse brewing tradition out of eastern Latvia is still alive today, and it’s one that fans of smoked beer may want to add to their bucket lists.

Made annually from the pears picked off the tree out back, this recipe for a dry perry represents how I do it at home.

Through a series of projects and papers, these two respected researchers are shedding new light on how hops age, how variety impacts that aging, how conditions such as temperature and oxygen affect hops, and more. An important takeaway: There’s more life in two-, three-, or four-year-old hop lots than we may have previously thought.

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From South Africa’s Afro Caribbean and Soul Barrel breweries, this hefty barleywine of 17.5 percent ABV is based on a unique, experimental process involving a boil stretched out over six days.

A collaborative experiment between South African brewers led to a super-hefty barleywine of 17.5 percent ABV, via an unusual boiling process measured in days rather than hours.

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Newfoundland Cider shares this recipe for one of their small-batch perries, which undergoes a natural fermentation, ages on oak, and gets a final touch of Cascade and Centennial hops.