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Joe Mohrfeld of Pinthouse Picks a Sixer Packed with Immediate Vectors of InfluenceBy Joe MohrfeldWhile there are plenty of classics that have influenced the brewing journey of Pinthouse Brewing cofounder, brewmaster, and hop savant Joe Mohrfeld, it’s the beers of his friends and peers that continue to shape his approach in an immediate and constant way—and those are the beers he’s packed into his chosen sixer.
Podcast Episode 451: Dimitri Staelens of Adept Throws out the Rule Book in Brewing Distinctive Belgian AlesBy Jamie BognerThe longtime quality director of Duvel Moortgat has scaled way, way down with a community-focused brewery just outside Leuven, but his creative approach to Belgian beer pulls flavors and inspiration from Scandinavia, the Pacific Northwest, and beyond.
Recipe: Pinthouse Electric Jellyfish 2026By Joe MohrfeldFrom Austin’s Pinthouse, here’s an updated recipe for their core hazy IPA, Electric Jellyfish—the beer that Craft Beer & Brewing readers named their No. 1 beer of 2025.
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Harnessing the Power of Sensory to Make Better Beer | Brewing CourseBy Lindsay BarrLindsay Barr, founder and chief science officer at DraughtLab, explains specific methods and practical tips for how your brewery can collect sensory data and use that information to make better beer.
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Recipe: Burning Bush St. Basil Amber AleBy Brent RaskaFrom Chicago’s Burning Bush Brewery, this amber ale includes two types of basil grown right there on their patio next to the Chicago River.
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Special Ingredient: Brewing with BasilBy Joe StangeBeer and pizza are fast friends, as everyone knows. But how well do “pizza leaves” work in beer? Let’s find out.
For Great Sandwiches and Beer, Stein’s Deli Is an Easy Call in the Big EasyFrom our Love Handles files on our favorite spots in the world to enjoy a beer: This New Orleans deli and market draws crowds for its sandwiches, personality, and surprising selection of cans and bottles.
Podcast Episode 450: Stephen Boardman of 450 North Builds Intense Flavor and Nostalgic Connection With FruitBy Jamie BognerWhether or not fruit-smoothie sours are your thing, there’s no denying that Indiana’s 450 North has carved out a reputation for making great ones that tend to be highly sought by beer traders. Sales director (and recipe writer) Stephen Boardman shares their approach to these playful crowd-pleasers that appeal to a nostalgic sense of whimsy.
Selecting Varieties and a Range of Advanced Hop Products for Hop-Saturated Beers | Video TipWhether it’s selecting very different lots of Nelson Sauvin or trialing new hop products to see what they can contribute, North Park founder and head brewer Kelsey McNair says he’s always looking for ways to squeeze in more hop flavor—but without leaving the realm of the familiar.
Understanding the Microbiome of Your Brewery: Metagenomics 101 | Deep DiveBy Jamie BognerQuality control professionals and brewmasters know that consistency and safety are the backbone of exceptional beer. But what if the key to mastering both lies in understanding the unseen world inside your brewery?
Recipe: Scratch 131From Scratch in Ava, Illinois, this saison recipe features 131 ingredients, all told—their use informed by deep expertise in what to forage, what to grow, and how the different components can safely be used to contribute worthwhile flavors to beer.
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Ask the Pros: How Did Scratch Put 131 Different Botanicals into a Beer that Still Tastes Great?Scratch in Ava, Illinois, has won a national reputation for its combination of foraging and flavor finesse. Here’s how the brewery’s duo ended up putting 131 different botanical ingredients into one (very tasty) beer.