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Spice in beer is nothing new, but as farmers create new peppers for market, brewers are busy trying to figure out how to incorporate them into lagers and ales. Matt Brophy talks about the spicy inspiration behind Flying Dog Brewery’s “The Heat” series.

• Spice Beer
• Craft Beer Scene

Formulating, sampling, describing, reformulating, sampling again—the lessons Forbidden Root’s BJ Pichman learned perfecting first Forbidden Root and later Fernetic are equally useful when making a beer with just a few spices or, in fact, one with none.

• Spice Beer
• Craft Beer Scene

Australian sparkling ales needed a little something to brighten them up, and along it came: fun, funky, “Down Under” hops. With some creative hopping, these are worth your time.

• Make Your Best
• All Grain Recipe
• Homebrew Recipe

With more control over our brewing session, we’re better prepared to deal with the unexpected. That control comes from planning and organization.

• Homebrewing

Jamie Bogner sits down over some beers with the crew from Angry Chair Brewing in Tampa, Florida to talk about their adjunct-forward approach to culinary-inspired beers.

• Podcast
• Craft Beer Scene

Josh Weikert takes you on a rapid-fire journey through a range of spices and herbs that enhance, augment, imitate, and/or intensify both traditional beer flavors and beer-adjacent flavors that you might want to work into your recipes.

• Craft Beer Scene
• Spice Beer

Gabe Gordon, founder of Beachwood BBQ and Brewing built the Blendery with the single-minded focus to re-create a true lambic-style beer in Southern California, and at the center of the effort is one critical piece of the lambic puzzle: the coolship.

• Gearhead
• Craft Beer Scene
• Coolship

With a respect for style guidelines, Holy City Brewing’s Chris Brown produces some traditional beers, but as the brewery has grown, he’s loosened up, creating award-winning boundary-pushing beers to complement the food scene in Charleston, South Carolina.

• Breakout Brewer
• Craft Beer Scene

WeldWerks Founder/Brewmaster Neil Fisher takes you step-by-step through the adjuncts they use to brew variants of their 2017 GABF gold medal winning Medianoche stout, fruited sours, “pastry” stouts, and very popular New England-style India Pale Ales.

• Video
• Full Video
• Adjunct

The guidelines tell us that as Bieres de Garde move toward the darker end of the spectrum, the malt complexity and intensity increase, and hops receded.

• Biere de Garde
• Make Your Best
• All Grain Recipe

The skulls, candles, and pentagrams behind the taproom bar at TRVE Brewing in Denver tell you that it’s not just your average neighborhood craft brewery.

• Podcast
• Craft Beer Scene

A brewing program in Philadelphia has come across a wild yeast that not only flocculates clear but also naturally produces lactic acid. Is GY7B the next big thing for sour beer?

• Craft Beer Scene
• Yeast