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Recipe: Unsung Clawburst West Coast PilsnerFrom Unsung Brewing in Anaheim, California, this West Coast pilsner—with tropical character driven by Mosaic and Nelson hops—won silver in the Hoppy Lager category at the 2025 World Beer Cup.
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Recipe: Funky Fauna EdwinFunky Fauna Artisan Ales in Bend, Oregon, ferments their light, quenching house saison with their own locally captured mixed culture.
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Brewer’s Perspective: Modern Funk, the Funky Fauna WayInspired by Wallonian farmhouse brewing but rooted in Oregon terroir, Funky Fauna in Bend makes its Wild Saison beers from local ingredients, fermenting them in oak barrels with their wild-caught house culture. Here, cofounder and brewer Michael Frith shares tips on leaning local, developing your own mixed culture, package-conditioning, and more.
Beer Culture in NYC Is a Cozy Hideaway for Cold Beer in Hell’s KitchenFrom our Love Handles files on beer bars we love: This no-frills, laid-back pub in Midtown Manhattan serves up pub grub, friendliness, and local craft.
Podcast Episode 462: Bierstadt, New Belgium, Wayfinder, and the Anatomy of a Lager CollaborationBy Jamie BognerNatalie Rose Baldwin of Wayfinder, Kelly McKnight of New Belgium, and Ashleigh Carter of Bierstadt Lagerhaus discuss the development of their recent collaboration, approaches to ingredients, embracing techniques like cool-pooling, and more.
Recipe: Heater Allen Callista PilsBy Lisa AllenLisa Allen, co-owner and brewer at Heater Allen and Gold Dot Beer in McMinnville, Oregon, shares this recipe for a pils designed to show off a nontraditional German aroma-hop variety.
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Recipe: Sunriver Che Figata Italian-Style PilsWith a burst of Lórien hops in the whirlpool and more in the dry hop, the team at Sunriver Brewing in Sunriver, Oregon, describes this hop-forward pilsner as “distinctly crisp, with elegant hoppy notes of wildflowers, lemongrass, and black tea.”
Navigating the High Seas of HopsIt seems like every day a new hop variety or new hop product is launched into a market already flooded with a plethora of incredible options. How then, do you as a brewer discern which of these new varieties or products might have the potential to distinguish and differentiate your existing beer brands or new brands in development?
Podcast Episode 461: Von Ebert and Zero Gravity Save Money and Make Better Beer with Process AidsBy Jamie BognerIn this episode, produced in partnership with RahrBSG, we zoom in on process aids in the brewhouse and cellar, from anti-foaming agents and finings to enzymes and more. Joining the conversation are Sam Pecoraro of Von Ebert, Steve Theoharides of Zero Gravity, and Ashton Lewis of RahrBSG.
Hoppy Lagers Are on the ClockBy Kate BernotAs today’s brewers explore the subtleties of hop-forward lagers, they’re finding ways to balance proper fermentation time with the brightest possible hop expression.
Podcast Episode 460: How Notch and Halfway Crooks Formulate Recipes for Tasty (and Convincing) Nonalcoholic BeerBy Jamie BognerIn this excerpt from our Deep Dive series on nonalcoholic brewing, Chris Lohring of Notch, Shawn Cooper of Halfway Crooks, and Craig Thomas of Abstrax share perspectives on building flavor and body into NA beer.
Cooking with Beer: Spicy Tripel Brussels SproutsBy Sara DumfordThese oven-roasted Brussels sprouts with shallots get some spicy depth via chili flakes and a glaze made from Belgian tripel.