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The Great American IPA ConvergenceBy Jeff AlworthThe American taste in IPA is surprisingly uniform for such a big country with so many disparate regions and climates. Meanwhile, the hazy and the West Coast styles appear to be reuniting on familiar ground.
Five on Five: Lager Recs from the ProsPale, hoppy, smoked, or strong—brewers’ favorite lagers run the gamut. Yet drinkability and balance are primary traits that tie them all together.
Podcast Episode 270: Sapwood Cellars Turns Research into Creative Practice with Hoppy and Wild BeersBy Jamie BognerHelmed by authors Michael Tonsmiere and Scott Janish, Sapwood Cellars’ shared focus on hop-forward beers and oak-aged mixed fermentations was a given. However, over the past four years, they’ve pushed into new territory and found spaces for even more creative exploration.
Recipe: Green Cheek It Just WorksBy Evan PriceFrom Green Cheek in Orange County, California, here’s a homebrew-scale recipe for the cold IPA that our judges scored a perfect 100/100, landing it a spot on our list of the Best 20 Beers in 2021.
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Recipe: Our Mutual Friend StjørdalsølIn collaboration with the Colorado Farm Brewery, Denver’s Our Mutual Friend produces this strong, dark, heavily smoky Stjørdal-inspired ale once each winter.
Stjørdalsøl: Level Up on Smoke with Our Mutual FriendBy Joe StangeWhether you source some alder-smoked malt or go all the way and build your own Stjørdal-style kiln, this style could be the pinnacle for smoke fiends: extreme smoke character enveloped in a dark, plush malt body. Jan Chodkowski of Denver’s Our Mutual Friend explains how and why they love brewing it with the Colorado Farm Brewery.
Podcast Episode 269: GABF Gold! Deadwords and Wye Hill Talk Winning with Light Lager and Hazy Pale AleBy Jamie BognerTwo brewers share insights into their gold medal–winning beers: a thiol-focused hazy pale ale and an unconventional American light lager brewed with Vista hops.
The Cult of the Kiln: Brewing Super-Smoky StjørdalsølLars Marius Garshol transports us to rural central Norway, where cooperatives of devoted brewers make an intense type of local ale from their own home-smoked malts.
Podcast Episode 268: Garrett Ward of Sideward Layers Hops of Every Form in American and Hazy IPAsBy Jamie BognerCryo, Incognito, Salvo, Spectrum, Phantasm, and more are all tools that Garrett Ward uses to punch up hop flavor in their juicy (yet still bitter) IPAs. He discusses how they use these new hop formats in both hazy and clear American IPAs.
Edmonton’s Beer Revolution Will Not Be Televised (Go and See It for Yourself)By Don TseFrom our Love Handles files on beer bars we love: In the capital of Alberta, a broad and rotating selection of local and North American craft beers are just the thing to go with square-shaped, thin-crust, hot-chicken pizzas.
Recipe: Olympia American BarleywineBy Josh WeikertFor a winter warmer that can lay down and improve for many months—brew it now and try it at the New Year, and the next one—here’s an American-style barleywine that gets a clean profile from the use of lager yeast.