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Podcast Episode 443: Grain-to-Glass Brewing with Local and Regional Malt, Live from AlbertaBy Jamie BognerRecorded live at the Alberta Craft Brewing Convention in Red Deer, this panel discussion centers on the ways that creative brewers in the province use locally grown and malted grain to craft unique beers that tell relevant stories for their customers.
North Park’s Guide to Achieving Fully Saturated Hop Flavor | Brewing CourseNorth Park founder and head brewer Kelsey McNair shares his approach and various techniques for achieving fully saturated hop flavor in IPA, West Coast pilsner, or any hop-forward style.
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Recipe: Offset Gooding Farms IPABy Conor BrownFrom Offset Bier in Park City, Utah, this session-strength IPA—which features the new public hop, Vera—is fresh off a gold-medal win at the Great American Beer Festival.
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From Grain to Gain: A Step-by-Step Roadmap to Getting on the Shelf and Staying ThereBy Jamie BognerJoin Craft Beer & Brewing and AisleAI for a deep dive into how independent brewers are using AI tools to successfully sell into C-stores. We’ll discuss real-world examples of how you can use data, automation, and “always-on intelligence” to compete in the market and grow your brand like never before.
Recipe: Mount NZ Bright IPAWith its clear and pale look, juicy hop flavors, and balancing bitterness, bright IPA has become an emerging style in New Zealand. This recipe from Mount Brewing in Mount Maunganui showcases an experimental hop as well as Motueka and Nectaron.
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Recipe: Annie’s Renée’d Cranberry WitThis is a go-to recipe for the winter holidays. It’s easy to brew and makes use of cranberries for some seasonal flavor. It also makes a tasty base for experimenting with Renée and various infusions, whether at holiday festivities or just messing around in the kitchen at home.
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Podcast Episode 442: Fast Fashion Puts Its Foot on the Gas With New Zealand Hops and Extra AnchovyBy Jamie BognerFounder Matt Storm and head brewer Stefano Annicchiarico share their approach to drinkable and (mostly) dry hazy IPA and hoppy pils, using an array of New Zealand hops and a healthy dose of the experimental U.S. variety they sponsored and named five years ago—Anchovy.
- Flavor Infusions: You May Know Randall, but Have You Met Renée?
Infusing beer with fruit and other flavors between the tap and the glass isn’t just a relic of a time when craft beer was less mainstream—and, often, more fun. It’s also something you can do at home, today. Ready to get acquainted?
Recipe: Altitude Homeward Bound NZ IPAFrom Eliott Menzies and his team at Altitude Brewing in Queenstown, New Zealand, here’s a recipe for their NZ IPA that won gold in the Juicy/Hazy category at the 2023 New Zealand Beer Awards.
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Strata’s Nephew Is a (Literal) StudIt’s true. Strata has a nephew who is a stud. Breeding stock that is. Most males in the hop world die a sudden death once discovered to be males . . . unless they have something of value for future generations.
A Brewer’s Guide to New Zealand HopsBy Joe StangeIntense, complex, and punchy, the hops of New Zealand are special—so, making the best beer you can with them deserves some special consideration. From Aotearoa, the Land of the Long White Cloud—or Middle Earth, if you prefer—here are specific tips from the brewers who know New Zealand hops best.
Cooking with Beer: Pumpkin-Ale CheesecakeFun to make and fun to eat—and it makes for killer pairings—this cheesecake is a celebration of the season and the classic seasonal beer style.