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Spin Cycle: Whirlpool Hopping, SimplifiedBy Josh WeikertWhat was once an optional step for clarity has become virtually essential for packing flavor into IPAs and other hop-forward beers. Commercial brewers have specialized gear for it, while homebrewers—whether they realize it or not—also have everything they need for whirlpooling.
Podcast Episode 312: Pure Project’s Winslow Sawyer Brews with Style, Not to StyleBy Jamie BognerRather than focusing on established beer styles, this San Diego brewery lets inspired ingredients drive the beers they make, with a loose, local, and at times even rustic approach.
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Recipe: Southern Grist [Insert Juicy Pun]By Jared WelchSouthern Grist first brewed Insert Juicy Pun as a “jacked up” version of its Mixed Greens hazy IPA, “with an irresponsible amount of Galaxy, Mosaic, and Citra hops,” the brewery says. “We taste strong notes of orange pulp, papaya, pineapple, and peach.”
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In Los Angeles, the Glendale Tap AbidesBy Beth DemmonFrom our Love Handles files on beer bars we love: L.A.’s Glendale Tap offers a retro feel, 52 taps full of great local beers, and neighborhood vibes.
Recipe: Emancipation Kölsch-Style AleFrom Emancipation Brewing in Fairbury, Illinois, comes this recipe that local patrons have been enjoying in quantity at their occasional Kölsch Nights.
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Kölsch Night in the BooniesBig-city breweries and bars aren’t the only ones who can draw crowds with events dedicated to traditional Kölsch service. In rural Fairbury, Illinois, the locals have quite taken to Kölsch Night in the converted dairy barn at Emancipation Brewing. Cofounder and head brewer Lincoln Slagel explains how and why it works.
Video Course: West Coast IPAs Built to Last with Westbound & DownBy Jake GardnerWestbound & Down director of brewing operations Jake Gardner won’t tell you how to write your West Coast-style IPA recipe. But he will tell you how to make yours better—with more pronounced hop aroma and flavor that lasts longer in the package.
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Recipe: Borderlands Prickly Pear WheatBy Ayla KapahiAyla Kapahi, head brewer at Borderlands in Tucson, Arizona, shares this recipe for their easy-drinking wheat beer with German aroma hops, some light fruity esters, and a Southwestern twist: the addition of prickly pear.
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Special Ingredient: Prickly PearBy Joe StangeFor a bright, fruity flavor that’s special to Mexico and the American Southwest, consider the humble prickly pear. (Just watch out for those spines.)
Podcast Episode 311: Shawn McIlhenney is Rebrewing the Family LegacyBy Jamie BognerThe McIlhenney family put Alpine, California, and New Zealand hops on American beer lovers’ maps with their innovative forays into IPA and reverent takes on classic styles. Now, they’re back and brewing in the original brewhouse and taproom, and Shawn McIlhenney is focused on what he loves the most—designing and brewing groundbreaking beers.
Recipe: Firestone Walker Another Life Cold IPABy Sam Tierney“This refreshingly crisp cold IPA takes inspiration from our friend and former Firestone Walker brewer Kevin Davey,” Sam Tierney says. “It can be brewed two ways: one with rice adjunct to lighten the body, or another with a lower-FAN, extra-pale German pilsner malt for similar effect.”
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Brewer’s Perspective: What’s in a Name? Defining “Cold IPA”It’s been five years since Wayfinder brewed its first cold IPA and more than two since it went mainstream. Despite predictions of a passing fad, breweries continue to embrace that lean, “wester than West Coast” frame. Here, Firestone Walker brewmaster Matt Brynildson muses on what defines it—and what really makes it work.