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Recipe: Brewlihan Cucumber-Lime SerumFrom Brewlihan in Oakland Park, Florida, here’s a recipe for one of their most popular session-strength meads—packed with fresh cucumber and lime juice, and nearly always found on draft in their taproom.
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Podcast Episode 415: Mathieu Paquette of Dunham Goes Hard on House CharacterBy Jamie BognerQuebec’s Brasserie Dunham is a brewery whose reputation for saisons has developed from its refined approach to fermentation and dynamic use of hops—but the real secret may just be in the water.
California’s Uncommon: A Steamy Story from the Old WestBy Jeff AlworthA type of beer peculiar to American history has managed to survive, if not always thrive, as this New World style steams into its third century.
Packaging NA Beer and the Perils of Draft | Video TipBy Jamie BognerIn this clip from their free webinar, experts from Berkeley Yeast and Breakside brewmaster Ben Edmunds discuss safe packaging for NA beers and the risk of pathogens in draft lines.
Recipe: Magnanimous Base StoutMike Lukacina, founder and brewer at Magnanimous in Tampa, shares this iteration of the ever-evolving stout they brew especially for aging in whiskey barrels.
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Brewer’s Perspective: The Magnanimous Approach to Brewing Stout Bound for BarrelsMagnanimous Brewing in Tampa has built a strong local following for its big-flavored beers, including its barrel-aged imperial stouts. Here, founder and brewer Mike Lukacina shares some thoughts behind their ever-evolving base stout meant for aging in whiskey casks.
Cooking with Beer: Dubbel Spiced Lamb BurgersAs grilling season begins in earnest, this burger brings a different dimension with Middle Eastern flavors and a splash of Belgian-style dubbel.
Podcast Episode 414: Hill Farmstead at 15—A Conversation with Shaun HillBy Jamie BognerFifteen years ago this week, Hill Farmstead in Vermont opened its doors to the world. In this ranging conversation, founder Shaun Hill discusses everything from the early development of hazy IPA and Brett experimentations in Farmstead Ale to intentional management philosophy and balancing mental and physical health with brewery work.
Five on Five: Stouts Beloved by the ProsFrom sessionable milk stout to silky barrel-aged sippers, here are five brewer favorites certain to satisfy.
Finessing Flavor and Fermentation for a Fab Fruit Beer | Video TipIn this extended bonus clip from his video course, Urban Artifact cofounder and COO Bret Kollman Baker explains how to dial in acidity, sweetness, and a carefully managed fermentation for a fruit beer that excels.
Showtime: IPA on the World StageBy Joe StangeOur Summer 2025 issue is here, dripping with hop oils and the latest useful intelligence for brewers anywhere who want to elevate their IPA game.
The Lean Brewery and Its Data-Driven EdgeIn today’s changing consumer and economic market, breweries need to optimize the performance of their assets and processes. The key to becoming a lean brewery is to use real-time data to streamline operations, cut costs, and grow smart. If your spreadsheets and system can’t keep up with the shelf, it’s time to rethink how your brewery runs—do more with less.