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The scientist behind storied varieties such as Nelson Sauvin and up-and-comers like Nectaron shares insights into the process of developing impactful hops.

• Podcast

This pilsner from Twin Barns Brewing in Meredith, New Hampshire, near the shores of Lake Winnipesaukee, thrilled our blind judging panel and became one of our Best 20 Beers in 2022.

• Beer Recipe
• Pilsner
• German Pilsner

It seems inconceivable that Nectaron®, the latest hop sensation from New Zealand, spent years as a wallflower, hidden from the spotlight because it wasn’t high enough in alpha acids. Those days are gone.

• Sponsored

Crooked Stave founder and brewmaster Chad Yakobson, one of the industry’s foremost experts on Brettanomyces, leads this in-depth course on brewing and fermenting funky, farmhouse-inspired beers.

• Video
• Full Video
• Mixed Fermentation

Sierra Nevada Pale Ale may have put Cascade hops on the map—piney, citrusy, superb—but have you admired the beer’s unsung hero? Pale Ale’s yeast quietly anchors this classic, down to the pivotal finale that makes or breaks each batch: bottle conditioning.

• Sponsored

Dry and spicy yet hop-forward, this lemongrass-laced saison from Oedipus in Amsterdam recently took home its third World Beer Cup medal.

• Beer Recipe
• Saison
• Herb/Spice Beer

Two splashes of hazy IPA add juicy subtlety to this comforting, moderately spicy fried chicken showcase.

• Cooking With Beer

Recorded among the wood-paneled walls of the centuries-old Schlenkerla pub in Bamberg, Germany, sixth-generation brewmaster Matthias Trum shares his deep insights into smoke, balance, and history.

• Podcast

Exotic but familiar, the tropical plant lemongrass is far from being one of the traditional beer ingredients … yet its flavor and aroma fit right in with the others.

• Lemongrass
• Special Ingredient
• Saison

Hazy IPAs remain popular—and they also remain remarkably similar. Here’s some advice on stepping away from the usual yeast strains to brew a hazy that stands out from the rest.

• Sponsored

Pale ale makes an ideal base for trying out the split-batch method and experimenting with the different flavors you can get from one kettle of wort and a single brew day. Following this recipe, you’ll get an American-style pale ale, a Belgian-style pale ale, and a British-style strong bitter—but it’s easy to imagine more variations.

• Beer Recipe
• Pale Ale
• American Pale Ale

There is not one pale ale—they are infinite. For example: There are a few classic types that can be assembled from essentially the same wort based on some key choices. Let’s explore the versatility.

• Pale Ale
• Split-Batch
• Homebrew