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Podcast Episode 386: Hazy IPA Q&A from the Brewer’s Retreat, with Fidens, Sapwood Cellars, and North ParkBy Jamie BognerIn this direct fire Q&A with audience questions, recorded live at the Brewer’s Retreat at Dogfish Head in Delaware, Steve Parker of Fidens, Scott Janish of Sapwood Cellars, and Kelsey McNair of North Park discuss hazy IPA and ways to promote haze stability, balance high finishing gravity, reduce metals in finished beer for longevity, and more.
Three Ways to Brew Better Beer in 20252025 can be the year you take your homebrew to new heights. From the American Homebrewers Association, here are three ways to level up your brew game.
The Value of Trialing New Hop Products in the Brewery | Video TipPaul Schneider, cofounder and head brewer of Cinderlands Beer in Pittsburgh, explains how they came to test Yakima Chief Hops’ new HyperBoost, and he offers a brief overview of how it fits in with other advanced hop products.
Make Your Best DunkelweizenBy Josh WeikertWhether you’ve got hop fatigue or are hunting some crowd-pleasing flavors—for autumn weather, holiday fare, or any time of year—this dark wheat beer in the German style need not be challenging to brew.
Navigating Your Brewery Through Wholesaler Staff TurnoverBy Kate BernotWhether through consolidation or layoffs, a brewery can lose its point of contact at a wholesaler. Here’s how to keep sales on track while strengthening your partnerships in the middle tier.
Recipe: Other Half Broccoli DDH Imperial IPANo broccoli was harmed in the making of this popular hazy imperial IPA from Other Half Brewing, based in Brooklyn, New York.
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Podcast Episode 385: West Coast IPA Q&A from the Brewer’s Retreat with Green Bench, Burial, and Russian RiverBy Jamie BognerIn this direct-fire Q&A with audience questions, recorded live at our Brewer’s Retreat at Dogfish Head in Delaware, Khris Johnson of Green Bench, Doug Reiser of Burial, and Vinnie Cilurzo of Russian River discuss West Coast and American IPA, and the dynamic changes in their recent approaches to brewing it.
Gearhead: This Ain’t Your Dad’s Near-BeerAs demand grows for nonalcoholic craft beer, brewers and manufacturers are answering the call with a new wave of innovations—and the results have never tasted better.
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Kyoto’s Bungalow Fuses Local Craft with Izakaya in Japan’s Cultural CapitalBy Joe StangeFrom our Love Handles files on the world’s great beer bars: In Kyoto, the atmospheric Bungalow eschews burgers and wings while catering to local tastes and pouring fresh beers from smaller Japanese independents.
Recipe: pFriem Mexican LagerBy Josh PfriemFrom Josh Pfriem, cofounder and brewmaster at pFriem Family Brewers in Hood River, Oregon, here’s a homebrew-scale recipe for their clean, crushable, and softly floral Mexican-inspired lager.
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Lager Brewers, the World Is Your AdjunctBy Josh WeikertCraft brewers have gone from shunning adjuncts to embracing them with alacrity amid our ongoing love affair with lager. Here, we put the American and international lager traditions into context—and then we ponder which adjuncts might be the next to conquer the world.
IPA Today: Five Top Picks from the ProsIt’s the predominant style in American craft, and there are many great examples—it takes an exceptional one to impress fellow professional brewers. Here are five of their picks.