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Recipe: Randy’s Buckapound Spiced Winter WarmerBy Randy MosherThis rich amber ale, featuring layers of roasted orange spice mingling with hops, is a vamp on the English winter warmers that are stronger, darker, and toastier than pale ales or bitters.
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Exploring the Playground of Herbs & SpicesBy Randy MosherLooking for some new creative avenues to explore, or want to try something special for your next holiday seasonal? Randy Mosher shares some insights into why botanicals have always been important to beer—plus, strategies to help you use them successfully, today.
Cooking with Beer: Frogmore StewNamed for a tiny town on South Carolina’s St. Helena island, Frogmore stew calls for shrimp, corn on the cob, smoked sausage, and new potatoes steamed in a savory broth. Here, a rye IPA adds another layer of flavor.
Make Your Best International Dark LagerBy Josh WeikertThis beer style works just fine on its own as a fall or winter party tap—but it also makes a great base for winter-themed fruited or spiced beers.
Podcast Episode 444: Mike Foniok of the Establishment Takes an Ultramodern Approach to Mixed-Culture FermentationBy Jamie BognerTable beer and mixed-culture beer only account for 2 percent of sales at the Establishment in Calgary, Alberta—but cofounder Mike Foniok says its takes up about half their floor space and half their time. That attention is paying off with awards at the highest level.
Water Choices that Help Hops to Shine | Video TipYou don’t want your water to get in the way of hop-saturated flavors. Here, North Park founder and head brewer Kelsey McNair sketches out a few different water profiles that depend on style—and why he might adjust those profiles, depending on choices made elsewhere.
Beyond the Pint: Meeting the Demand for Low-ABV, NA, and Functional Craft BeveragesCraft is evolving. Discover how breweries are meeting demand for low-ABV, NA, and functional drinks—with smarter tech, smaller formats, and bold flavor innovation.
Investigating the Origins of Lager YeastBy Chris ColbyFermentation has been around for billions of years, but only recently did a new type emerge—lager fermentation, conducted by an organism that didn’t exist for much of Earth’s history. Here is its story... starting from the very, very beginning.
- Recipe: Simply Dark LagerBy Josh Weikert
This international-style dark lager works well on its own as an easy-drinking crowd-pleaser—but it also works well as a relatively base for fruit or other flavor additions.
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Podcast Episode 443: Grain-to-Glass Brewing with Local and Regional Malt, Live from AlbertaBy Jamie BognerRecorded live at the Alberta Craft Brewing Convention in Red Deer, this panel discussion centers on the ways that creative brewers in the province use locally grown and malted grain to craft unique beers that tell relevant stories for their customers.
North Park’s Guide to Achieving Fully Saturated Hop Flavor | Brewing CourseNorth Park founder and head brewer Kelsey McNair shares his approach and various techniques for achieving fully saturated hop flavor in IPA, West Coast pilsner, or any hop-forward style.
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Recipe: Offset Gooding Farms IPABy Conor BrownFrom Offset Bier in Park City, Utah, this session-strength IPA—which features the new public hop, Vera—is fresh off a gold-medal win at the Great American Beer Festival.
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