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Recipe: Fogbelt Red Tail AleBy Remy MartinFogbelt Brewing in Santa Rosa, California, recently revived this craft classic long brewed by Mendocino in nearby Hopland. Often cited as the first American red ale, pioneering microbrewers Don Barkley and Jack McAuliffe first brewed Red Tail Ale in 1983.
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The Brewery Maintenance Playbook: Closing the Due-Diligence GapAcquiring a new brewery can come with hidden costs if due diligence on maintenance is overlooked, leading to preventable issues that impact operations and profitability. This playbook reveals the common blind spots and offers a roadmap for smoother integration.
The Green, Green Beer of HomeBy Gary GillmanIs green-colored beer just a contemporary gimmick to drum up business on St. Patrick’s Day? Not necessarily—its history is longer than you think.
Rethinking Noble Hops: Why Brewers Are Turning to Domestic AlternativesThe Noble-hop tradition isn’t disappearing—it’s evolving. U.S. varieties and innovative blends now offer brewers classic floral, herbal character with modern consistency, efficiency, and dependable sourcing.
Recipe: Ancient Fancy Show-Off Nordic GrogWith conjecture based on archaeological findings, here’s a recipe for a mixed grog—in this case, an ale that includes herbs, honey, and fruit—of the sort that well-to-do, Bronze Age Danes might have enjoyed on special occasions and then (literally) taken to their graves.
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Podcast Episode 464: Bobby Kros of Kros Strain Lets the Liquid Do the TalkingBy Jamie BognerOver the past eight years, Nebraska’s Kros Strain has won three Craft Beer & Brewing Best in Beer trophies for three diverse styles: hazy IPA, mixed-culture saison, and barrel-aged barleywine. But cofounder Bobby Kros would rather use flavor than words to tell you why.
Introducing Nagardo: A Revolutionary New, Natural Microbial Control AgentNagardo® is a purified mixture of glycolipids sourced from an edible mushroom. It is non-GMO and allergen-free, and offers reliable microbial control for nonalcoholic beer, ready-to-drink cocktails, wine, and cider.
The Evolving Joy of Craft Beer & HopsCould a fresh perspective on hops inspire new and continued growth?
Explore the Wider World of Vanilla as a Flavor Adjunct | Video TipBy Kyle HarropThe realm of vanilla and its flavor potential extends far beyond Madagascar and Tahiti. In this clip from his video course, Horus Aged Ales founder Kyle Harrop talks about some of his favorite origin vanillas for barrel-aged beers—and about how the bean can overshadow the barrel.
Consolidation in Craft Beer: The Overlooked Role of Maintenance in Multisite SuccessCraft-brewery consolidation is booming, but hidden maintenance issues cost acquired breweries big. Standardizing operations and leveraging asset-management tools are crucial for success.
- The Mixed Mysteries of Nordic Grog
There’s much we don’t know, but the archaeological finds of ancient Nordic beverages point to beer, mead, and wine—and to hybrids of all three—as the status beverages of the rich and powerful.
Cooking with Beer: The Horseshoe SandwichA splash of lager goes into the cheese sauce for this Midwestern diner classic, traditionally served open-faced with a pile of fries.