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Recipe: Formula Wetland WheatBy Jesse BrownFrom Formula Brewing in Issaquah, Washington, here’s a recipe for the contemporary American wheat beer that won gold at the 2025 Great American Beer Festival.
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Podcast Episode 479: Building Better Fruit and Spice Character in Your BeerBy Jamie BognerHow do you build compelling and attractive fruit and spice character in beer that carries through in flavor and aroma? In this panel discussion produced in partnership with Amoretti, brewers from Prairie, The Bruery, and more, share their approaches.
Style School: Authentically American WheatBy Jeff AlworthBased more on an ingredient than an existing tradition, American wheat is arguably the United States’ first truly native modern beer style. Refreshing and easygoing, attractive and flavorful, it arrived just in time to help American craft beer grow.
Recipe: New Penny Scottish Heavy 70-Shilling AleBy Josh WeikertMalt-forward yet light and highly drinkable, this Scottish-style session ale is also straightforward to brew.
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Podcast Episode 478: Bart Watson of the Brewers Association Unpacks the State of the Craft Beer IndustryBy Jamie BognerIn this episode recorded at the Brewers Association headquarters in Boulder, Colorado, we dive into the data with the BA president and CEO, and we consider how the industry might be able to correct the prevailing narratives that have grabbed popular attention.
- Make Your Best Scottish-Style Heavy AleBy Josh Weikert
The Scottish heavy—also known as the 70-shilling ale—isn’t so heavy at all. Typically below 4 percent ABV, it punches well above its weight in flavor.
Recipe: Dunham Saison DunesBy Éloi DeitFrom head brewer Éloi Deit and his team at Brasserie Dunham in Dunham, Quebec, this saison recipe features the catkins of the green alder—also known as dune pepper.
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Solve Common Brewery Sanitation Problems before They Slow ProductionIn your brewery, you can improve cleaning and sanitation, optimize tank-cleaning performance, and reduce water, chemical, and labor costs while maintaining high hygienic standards. Here’s how.
Brewing with Dune Pepper, a Taste of the NorthBubbling up through Québécois gastronomy and into the brite tanks of craft brewers, this foraged spice is gaining wider fame and winning fans—and it grows freely across much of Canada and the northern United States.
Flagstaff’s Pay ’N Take Is a Welcoming Waystation for Wandering Beer LoversBy Kate BernotFrom our Love Handles files on our favorite places in the world to drink great beer: In downtown Flagstaff, Arizona, this beer bar and package store has mountain-town spirit. Plus, hot dogs.
Podcast Episode 476: Matt Topping of COVA Finds Fruit Beer Gold with a Focus on Fresh Flavor and DrinkabilityBy Jamie BognerSome beers win so many medals that they become institutions—and with three World Beer Cup gold medals in five years, COVA’s Aloha State of Mind is making its claim. Brewmaster Matt Topping shares his secrets.
The Brewery Lab Is a Modern Shrine to the Brewing GodsIn the never-ending quest for quality, brewers turn to specialized instruments to build a better understanding of their raw materials, their processes, and their beer.