VFqYujEAAJkrK77I
Five on Five: West Coast IPAFrom bright and classic to tropical and crisp and various combinations thereof, these West Coast or American IPAs reflect the past and future trajectory of the style. Five pros offer up their favorites.
From Beer Rebellion to Hop RevolutionThe innovations that changed hop-growing in New Zealand and the flavors possible in craft beer have today become a Revolution.
The Best 20 Beers in 2021By Jamie BognerAmid the ups and downs and gradual, stutter-step return to social life, we experienced some transcendent beers—beers that shone, beers that enlightened, beers that made us stop and remember what it’s all about. Here are the pinnacles of the craft.
Best in Beer 2021 Readers’ Choice: Homebrew Brand, Gear & Retailer of the YearHere are the favorites you picked in these homebrew-related categories.
Best in Beer 2021 Readers’ Choice: Who Brews It Best?Since any general “top breweries” list will inevitably slant toward those that make IPAs, we asked about your favorite beers and brewers in these eight specific style categories.
Best in Beer 2021 Readers’ Choice: Your Favorite Breweries By SizeYou voted, we tallied. Here are your favorite breweries, broken into categories by volume produced.
Video Tip: The Benefits of Open FermentationFrom tank geometry to hydrostatic pressure, Russian River cofounder Vinnie Cilurzo and head lab technician Taylor Lane explain the advantages of traditional open-top fermentation—and why their yeast love it too.
Flavor Fever: Deconstructing the Heady Aromas of IPABy Randy MosherRandy Mosher dissects the intricate workings of IPAs—from the malt to the hop compounds that make them special and compelling—so we can approach our brews and our sensory vocabulary with deeper thought.
Podcast Episode 212: Primitive Beer’s Lisa and Brandon Boldt Apply Science to the Romance of Spontaneous FermentationBy Jamie BognerIn Longmont, Colorado, this small passion project devoted solely to spontaneously fermented beers trusts in data and science to better understand and guide their fermentation, aging, and blending.
Cooking with American IPA: Queso DipWith three cheeses, fresh tomatoes, jalapeños, chorizo, and IPA, this is definitely not your neighbor’s Ro-Tel-and-Velveeta cheese dip.
Recipe: Lithuanian-Style Farmhouse AleBy Joe StangeThis recipe is inspired by Lithuania’s unique farmhouse ales—including those of Aldona Udriené’s Jovaru Alus, of Julius Simonaitis, and others. This is a great starting point for experimenting with raw ale, hop tea, or baking the mash for keptinis.
Kaimiškas: Get Raw & Rustic with Lithuania’s Unique Farmhouse BeersBy Jeff AlworthWhether “raw” and unboiled, bittered with hop tea, or made from a mash baked into crusty loaves, Lithuanian farmhouse ales represent a distinct tradition of comforting beers that can’t be found anywhere else.