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When beer gets high enough in alcohol content, it can pose a threat to can lining and affect how we perceive carbonation. In this clip from their video course, River North founder Matt Hess explains how and why they bottle in glass and adjust for carbonation.

• Video
• Video Tip
• High Gravity

Can barley farming practices help mitigate the increased risk from climate chaos? And how can breweries articulate the value of regenerative practices in their beer? In this conversation with New Belgium and Bell's environmental program director Walker Modic, farmer and brewery owner Derek Heersink, and Proximity Malt commercial director Zach Gaines, we ponder the answers to those questions and more.

• Podcast
• Regenerative Farming

There are many kinds of dark beer around the world, but there’s one that stands out as profoundly different from the others—and it features a deep, caramelized flavor that can only come from a nice, hot oven.

• Keptinis
• Baked Beer
• Lithuania

Russian River cofounder and brewmaster Vinnie Cilurzo shares this recipe for a beer to celebrate the 25th birthday of one of his favorite hops.

• Beer Recipe
• IPA
• West Coast IPA

In this special episode, recorded out in the experimental hop fields of Perrault Farms, Russian River’s Vinnie Cilurzo and hop breeder and grower Jason Perrault tell the story of Simcoe—from the early days of breeding through its near disappearance to the current context, where it’s used in Pliny the Elder in modern flowable formats.

• Podcast

This extra pale ale is a crowd favorite at Craft Coast Beer & Tacos in San Diego’s North County. It’s also found success at the highest levels of competition, winning two straight World Beer Cup medals—bronze in 2024, then silver in 2025.

• Beer Recipe
• All Access Recipe
• Pale Ale

This lush, Riwaka-heavy IPA was a collab that linked the American East Coast with New Zealand’s South Island.

• Beer Recipe
• IPA
• Hazy IPA

In recent years, the brewing world has learned a lot about terpenes, thiols, biotransformation, survivables, and more. Now, let’s zoom out to consider the essence of hop aroma—the oils that contain all those compounds—and make sense of them in a way that any brewer can use.

• Hop Oil
• Hops
• Dry Hops

From our Love Handles files on beer bars we love: Hip but unpretentious, the Dirty Truth in central Massachusetts draws a crowd of students and bartenders there for a stacked selection of local lagers, saisons, Belgian gueuze, and more.

• Love Handles
• Massachusetts

The eight World Beer Cup and GABF medals earned over their first four years of existence isn’t the first thing people mention when talking about Craft Coast—it’s the tacos. But whether they’re making Mexican-style lager, dark lager, XPA, West Coast IPA, or even hazy IPA, they won’t stop iterating and improving as they blend brewpub flexibility with production brewery rigor.

• Podcast

Featuring dried shrimp, salted crabs, fish sauce, fresh lime juice, tamarind paste, tomatoes, peanuts, and bird’s eye chiles, this one’s not for vegetarians... or anyone with a peanut allergy... or a shellfish allergy... or anyone who doesn’t like “spicy.” But that’s Thai food for you.

• Beer Recipe
• Spice/Herb/Vegetable Beer
• Chile Beer

For River North’s coffee-infused beers, it’s whole beans, fresh and medium-roasted. In this clip from their video course, founder Matt Hess explains the method.

• Video
• Video Tip
• Barrel-Aging