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Recipe: Sway County Yarrow SaisonBy Matt SampsonSway founder and head brewer Matt Sampson shares this recipe for their saison brewed with locally foraged yarrow.
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The Long Red Tail of American Amber AleBy Joe StangeIn Sonoma County, California, Fogbelt Brewing is refreshing and reviving an American classic—Mendocino’s Red Tail Ale—and finding a receptive audience.
Podcast Episode 494: Patrick Raasch of Sunriver Builds a Throughline of Refinement into Boldly Flavored BeersBy Jamie BognerHeadquartered just outside of Bend, Oregon, this production brewery and multi-location brewpub has quietly grown into a powerhouse in a region that’s full of them. And refinement is the name of their game, whether they’re brewing Alpha King–winning double IPA or rice lager with basil, cucumber, and yuzu.
Special Ingredient: Brewing with Foraged YarrowBy Joe StangeEasily found in the springtime, this bitter flowering herb can contribute a unique depth to your beer—and a taste of ancient history.
Recipe: Far Field Infrared American Red AleFrom Far Field Beer in Lawndale, California, in L.A.’s South Bay area, here’s a recipe for the American amber that won gold at the 2024 World Beer Cup.
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Beyond the Bin: Why Biodegradable Multipack Handles Are the Next Big Thing for Craft BreweriesBiodegradable plastics take recycling even further, with packaging that keeps performing on sustainability even when the recycling bin is out of reach.
American Ale, Encased in AmberBy Joe StangeAmerican amber ales aren’t fossils—they’re more like liquid signals sent through time and space from an earlier generation. And today’s brewers continue to refine and polish them to an appealing ruby hue, while the opportunities for flavor and quality are greater than ever.
Podcast 493: Fresher Than Fresh! Jake Watt of Trap Door Utilizes Hot- and Cold-Side Techniques in Award-Winning Wet-Hopped IPAsBy Jamie BognerForget last year’s hot side versus cold side social media debate. The real issue, says Trap Door head brewer Jake Watt, is the seasonal creep that’s pushing out fresh-hopped beers before the most compelling hops are even ready to be harvested. But ask him which methods he uses to hop these beers dubbed “fresh,” and he’ll answer, “all of the above, and more.”
Recipe: Latgalian-Style Smoked Farmhouse AleThis recipe represents most of what we know about the traditional farmhouse style of Latgale in southeastern Latvia. Note that the bitterness and strength of these beers can vary widely—feel free to adjust the hops or pack more malt into your mash tun.
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Podcast Episode 492: Building Better Gateways into Brewing, Produced in Partnership with PinterBy Joe StangeMost professional craft brewers get their start as homebrewers, often with simple extract-based kits. Pinter’s mission to make that process easier—and the beer better—is helping a new generation of future brewers connect with the art and craft of making.
The Case for Harvesting YeastHarvesting yeast can cut costs quickly—but how many times can you reuse it before quality suffers? Here’s what experienced brewers actually watch for.
Latvia’s Little-Known Latgalian Ale Is the Smoke Bomb of the BalticsThis obscure farmhouse brewing tradition out of eastern Latvia is still alive today, and it’s one that fans of smoked beer may want to add to their bucket lists.