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Editors’ Picks: Strain GainInnovation in the fermentation space shows no sign of slowing, as today’s yeast suppliers continue to expand the brewing world’s access to novel and functional yeast varieties—and delivered in better shape than ever before. Here’s a handful of yeast-related developments piquing our interest.
Podcast Episode 413: Hop Scientists Megan Twomey and Ryan Christian Share the Latest on Virus-Free HopsBy Jamie BognerFor American growers, planting fields of virus-free hops is a hedge against rapidly declining yields and the susceptibility of prized aroma varieties to viruses and viroids. But brewers have their own expectations—can these plants that get a healthier start deliver? This episode aims to answer that question, and more.
New Efficiency Calculator Tool! Find out How Much More You Can Make with LessYakima Chief Hops has shared a new tool for brewers to help streamline hop-usage calculations.
Recipe: Revolution Straight Jacket, DeconstructedBy Marty ScottThe team at Revolution in Chicago blends two threads of barrel-aged barleywine to produce their heralded Straight Jacket. Here’s a recipe for one of those threads, plus all the info you need to make the other one—or to make an unblended version.
Reflections from the 2025 Craft Brewers ConferenceGrab a coffee and check out an insider perspective on the Craft Brewers Conference from veteran chief revenue officer Dan Reese. He covers the surprising collaborations transforming the industry and reveals the strategic moves that separate survivors from casualties. The industry’s evolution is happening now—are you prepared?
Laboratory Filtration Tools for Beer Quality ControlLearn how different grades of filters stack up in various American Society of Brewing Chemists (ASBC) methods to ensure the consistency and safety of your beer. Key tests include removing turbidity from wort, removing carbon dioxide from finished beer, and removing yeast cells after fermentation, as well as microbiological testing using membrane filters to detect spoilage organisms.
Bound for the Barrel: Brewing Big Beers Meant for Oak-AgingBy Kate BernotThe world’s best oak-aged beers begin with careful hot-side considerations. Here’s how some of today’s leading brewers design stouts and barleywines to maximize success inside the barrel, and beyond.
Cooking with Beer: Molasses-Porter Quail and Greens with Maibock VinaigretteFor a simple yet impressive springtime meal: These noshable, sweet-savory quail halves marinated in porter and molasses meet for lunch with some mixed greens drizzled in bock vinaigrette.
Podcast Episode 412: Colt Carpenter of Pax Verum Sources Intentional Ingredients for Nuanced BeersBy Jamie BognerThe small brewery about an hour outside of Indianapolis strikes a cool and edgy pose in its tiny town surrounded by agricultural fields, but the nuance and polish of their beer has found fans across the state (and amongst our magazine’s blind judging panel).
Better Brewing through (Sensory) EngineeringHow John I. Haas is minimizing variability and maximizing consistency with Sensory Plus™.
Recipe: Annie’s Capitol Corridor Session PorterFrom award-winning homebrewer Annie Johnson, this partial-mash recipe for a lightweight porter—at 3.5 percent ABV—demonstrates how you can pack plenty of malt flavor into a low-strength beer.
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Local Resilience in a Volatile World: Building a Stable Supply Chain for Craft BrewingBrewers already navigating fast-changing market conditions are now struggling just to track down ingredients. Sourcing malt, hops, and yeast locally can make all the difference in building a stable, transparent supply chain.