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From Pub to Pastry: The Surprising Evolution of Porter and StoutBy Jeff AlworthAdjuncts and oak are nothing new to the world’s darkest beers, whose twists and turns over the past three centuries tell a story of constant—and ongoing—reinvention.
Cooking with Beer: IPA-Brined Pork Tenderloin with ChimichurriWant an alternative to turkey this holiday? Choose a lush double IPA to add a juicy quality to the brine in this piquant pork preparation.
Podcast Episode 275: Brett Taylor of Brooklyn’s Wild East Runs a Brewery, Not a MuseumBy Jamie BognerOpening at the start of the pandemic took Wild East in a different direction than they’d originally planned. Yet focusing on decocted Czech-style lagers and accessible mixed-fermentation beers—along with West coast–style IPA—has earned them loyal fans.
Recipe: Annie’s Red Planet IPAOld-school malt layers, New World hop flavors, and that beautiful red-amber color... Love live the red IPA.
Hop Harvests Change, but Celebration Stays the SameThere it is—bright red on store shelves, drinkers sprinting to it like it’s the first gift under the tree.
Video Tip: Augmenting Your Hops for the Aromas You CherishThe hops you select don’t always bring what you loved about them to the finished beer. Hop Butcher for the World cofounders and brewers Jude La Rose and Jeremiah Zimmer explain how Cryo hops, blends, and process tweaks can help you nail that target.
Podcast Episode 274: Best in Beer Brewers’ Perspectives on Hazy IPA and Sweet Molé StoutBy Jamie BognerTwo brewers of our featured Best 20 Beers in 2022—Carey Fristoe of Black Spruce and John Garcia of King Harbor—discuss the creative and technical processes that went into their exceptional beers.
Infographic: Hops Around The WorldBy Jamie BognerWhere are your hops grown? To put the hop-growing regions in their global context, here’s a comparative look at the production in various countries.
- No Rests For the Wicked: The Quick & The Red
In this throwback IPA style that recalls the beauty of malt—both visually and in the flavor—you can go with a complex, layered all-grain grist. Or, you can get there quicker (and just as beautifully red) with an intentional approach to extract brewing.
Critic’s List: Kate Bernot’s Best in 2022By Kate BernotOur contributing editor is one of the most respected voices in beer journalism today. Here are highlights from her past year in beer.
Critic’s List: Jamie Bogner’s Best in 2022By Jamie BognerOur editorial director and podcast host shares his top tipples from the year that was, plus a few thoughts on upcoming trends.
Critic’s List: Stan Hieronymus’s Best in 2022Our own Hops Insider and the author of multiple books pored-over and dog-eared by pro and amateur brewers alike, Stan shares his top picks of the past year in beer.