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Cooking with Beer: Frogmore StewNamed for a tiny town on South Carolina’s St. Helena island, Frogmore stew calls for shrimp, corn on the cob, smoked sausage, and new potatoes steamed in a savory broth. Here, a rye IPA adds another layer of flavor.
Make Your Best International Dark LagerBy Josh WeikertThis beer style works just fine on its own as a fall or winter party tap—but it also makes a great base for winter-themed fruited or spiced beers.
Podcast Episode 444: Mike Foniok of the Establishment Takes an Ultramodern Approach to Mixed-Culture FermentationBy Jamie BognerTable beer and mixed-culture beer only account for 2 percent of sales at the Establishment in Calgary, Alberta—but cofounder Mike Foniok says its takes up about half their floor space and half their time. That attention is paying off with awards at the highest level.
Water Choices that Help Hops to Shine | Video TipYou don’t want your water to get in the way of hop-saturated flavors. Here, North Park founder and head brewer Kelsey McNair sketches out a few different water profiles that depend on style—and why he might adjust those profiles, depending on choices made elsewhere.
Beyond the Pint: Meeting the Demand for Low-ABV, NA, and Functional Craft BeveragesCraft is evolving. Discover how breweries are meeting demand for low-ABV, NA, and functional drinks—with smarter tech, smaller formats, and bold flavor innovation.
Investigating the Origins of Lager YeastBy Chris ColbyFermentation has been around for billions of years, but only recently did a new type emerge—lager fermentation, conducted by an organism that didn’t exist for much of Earth’s history. Here is its story... starting from the very, very beginning.
- Recipe: Simply Dark LagerBy Josh Weikert
This international-style dark lager works well on its own as an easy-drinking crowd-pleaser—but it also works well as a relatively base for fruit or other flavor additions.
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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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