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Brewers are experimenting with a variety of ways, old and new, to squeeze even more aroma and flavor from their hops and cram it into their beers. But how much hop saturation is too much for drinkers?

• Hops
• Hop Saturation
• Dry Hopping

Developed by Keith Villa, this recipe for a nonalcoholic peanut butter–flavored porter provides a significant dose of THC from dry-hopping with cannabis.

• Beer Recipe
• Porter
• NA Beer

Legal hurdles aside, there are also technical obstacles to getting the main psychoactive component of cannabis into beverages in a stable, predictable way. John M. Verive explains the challenge, the science, the gear—and why it’s coming to a brewery near you.

• Gearhead
• THC
• Cannabis

From our Love Handles files on beer bars we love: Gist offers finely honed ales, music, and atmosphere just off the Brussels tourist path.

• Love Handles
• Belgium
• Brussels

Bale Breaker’s location on the family hop farm, Loftus Ranches, offers proximity and access to hops of which many brewers could only dream. Brewmaster Kevin Smith shares perspective on brewing hop-forward beers, gleaned from decades growing up on—and now brewing on—the farm.

• Podcast
• Hops
• Harvest

Don’t fear the smoke: This recipe leans heavily into cherrywood-smoked malt for a surprisingly smooth and balanced character with the power to convert the skeptics.

• Beer Recipe
• Rauchbier
• Smoked Beer

Here’s how an unusual partnership between a craft brewery and a logistics firm transformed both businesses.

• Sponsored

In this clip from his video course, Phase Three cofounder and head brewer Shaun Berns goes into detail on types of coconut and what they bring to beer, mixing and matching those types, when and how much to add, and more.

• Video
• Adjuncts
• Coconut

With high-quality tanks, fast lead times, and competitive, straightforward costs, Carolina Brewtech is poised to help your brewery grow.

• Sponsored

It’s one of the beer world’s great flavor combinations: malt in harmony with the primal appeal of smoke, coolly and cleanly fermented. Best of all, brewing a great smoked lager isn’t all that difficult—as long as you know your malt.

• Rauchbier
• Lager
• Smoked Beer

The highly respected brewmaster from Wisconsin’s New Glarus guides us through six monumental beers that always lead to disappointment—because, inevitably, your glass is empty too soon.

• Pick Six
• New Glarus

Eric and Claire Desmarais, fourth and fifth generation hop farmers, and Alex Nowell, former director of brewing for Three Weavers and an advisor to CLS, dig into the recent evolution of hop farming, current harvest challenges, and tools that brewers can use to select better hops.

• Podcast
• Hops
• Hop Farming