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Recipe: Off Color WariBy John LafflerJohn Laffler, cofounder of Chicago’s Off Color Brewing, shares this recipe for their chicha-inspired ale brewed with purple corn and Schinus molle berries, aka pink peppercorns.
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Podcast Episode 427: Low-Calorie and Low-Carbohydrate Brewing with Lagunitas, Societe, and White LabsAs today’s drinkers become more health-conscious and watch both carbohydrate and caloric intake, it becomes more and more important for craft brewers to deliver compelling and flavorful beers that fall within these drinkers' parameters. This episode focuses on how leading brands address the market, and how brewers can use familiar brewing techniques and ingredients to make better low-cal and low-carb beers.
Build a Better QC Program through Targeted PCR SolutionsDiscover how PCR testing can bring precision, flexibility, and operational efficiency to every stage—from raw materials to final product—of your brewery’s QC program.
Style School: Get to Know Modern ChichaForget the chewing and the spitting. The Americas’ most important indigenous beer is alive and well today, connecting old traditions with curious drinkers.
Recipe: Radicle Effect Roasted Garlic StoutBy Rich NuñezFrom owner and head brewer Rich Nuñez at Radicle Effect Brewerks in Rock Island, Illinois, here’s a homebrew-scale recipe for the local cult favorite they release only twice per year—four kegs, and it’s done.
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Podcast Episode 426: Whitney Burnside of Grand Fir Finds New Use for Old GrowthBy Jamie BognerIt’s hard to call classic PNW hops “trendy,” but at Portland, Oregon’s Grand Fir, Whitney Burnside is finding new ways to build modern IPAs with these familiar varieties, creating consistent base character in IPA before branching out with expressive top notes.
Manual Can-Carrier Application: Time to Automate?Learn how the VPA‑80 can-carrier applicator from Roberts PolyPro helps boost output, reduce downtime, and ease labor strain, all while improving sustainability and ROI.
Special Ingredient: GarlicBy Joe StangeRoast us for it, if you must, but we won’t mince words: Garlic beer could be a breath of fresh air.
Hop Water, Fast and Flexible: A Recipe and Rationale for Every Modern BreweryHop water is the easiest win your brewery can claim this year—low lift, high margin, and full flavor. Here’s a scalable recipe and flexible flavor framework built for modern production. If you’re already using advanced hop products or terpenes, you’re almost there. This quick guide gives you the rest.
Recipe: Bayer Theinheim LandbierUsing information provided by brewers Stefanie and Helmut Bayer, we’ve pieced together a homebrew-scale recipe for the Franconian country lager at Brauerei-Gasthof Bayer in Theinheim.
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Style School: Classic Saison Is Something You FeelBy Jeff AlworthWhile modern brewers continue to push the creative envelope with their evolving takes on farmhouse beers, there is nothing quite like the old-fashioned Wallonian ales that inspired them in the first place.
Podcast Episode 425: Economist Lester Jones Shares the Truth of Today's Craft-Beer Market and Debunks Prevailing MisconceptionsBy Jamie BognerHas Gen Z stopped drinking? Has the craft-beer bubble finally burst? There’s a lot of sensationalism out there, so we turned to National Beer Wholesalers Association chief economist Lester Jones for a data-driven take on what’s real and what’s just vibes.
From the Library
Best in Beer 2025
Conclusion | Last Word
Innovation | Never Stop Learning
Quality | Limiting Oxygen
Hops | Products, Pellets & Process Tips
Yeast | Controlling for Clean, Bright Hop Expression
pH | Making Adjustments, from Mash to Fermentation
Water | Chemistry that Supports the Hops
Malt | Building a Base that “Gets out of the Way”
Introduction | The Origins of Hop-Saturated Recipes