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Czech Hop Fields Have More to Offer than SaazBy Evan RailSaaz, Kazbek, and ... Juno? Whether punching up lagers or adding interest to IPAs, newer Czech hop varieties—little known outside their country—are an overlooked source of distinctive flavors.
Cooking with Beer: Michelada Chicken and Witbier Chile SauceBoth a light lager and a Belgian-style white ale join the party for this flavorful michelada-inspired riff on marinated chicken with a spicy-sweet sauce.
Podcast Episode 430: Float House Explores the Intersection of Beer Culture, Beer Flavor, and Hemp-Derived THCBy Jamie BognerIt may not be “beer,” per se—the beverages being produced by Connecticut’s Float House cannot legally be labeled as such. But one look at the packaging of their “THC IPA” tells you everything you need to know.
Recipe: Stable Haze IPABy Zach ColemanHere’s a recipe based on advice from a few of the best in the industry at brewing great, juicy IPAs with haze that sticks around.
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Brewing IPA with Haze that StaysBy Zach ColemanLooking to brew a beer with haze that’s ready to commit to the long-term? We asked Zach Coleman, head brewer and co-owner at TRVE in Denver and Asheville, for some clarity on haze stability, and he turned to fellow pros for their best advice.
Recipe: Upright Saison ElaniBy Alex GanumFrom Upright Brewing in Portland, Oregon, here’s a recipe for their light, easy-drinking saison that features a citrus-tropical fruit character balanced by yeast-driven earth and spice.
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Podcast Episode 429: Cody Peczkowski of Moontown Maximizes Malt Expression in Medal-Winning MärzenBy Jamie BognerJust how much impact can malt make in märzen? Moontown’s contrasting approach with different malt sources for two of their top award-winners offers a glimpse into the flavor possibilities and the process tweaks that each require.
Recipe: Jack’s Brown IPABy Josh WeikertOver the years, this recipe has gotten a bit darker and a bit lighter in body, but the goal is the same: to shape an IPA that is distinct from stylistic “neighbors” such as American brown ale.
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Make Your Best Brown IPABy Josh WeikertThis hop-forward yet malt-backed niche IPA style has gone from rare to nearly extinct over the years—all the more reason to take a stab at its unusual balance while brewing something that the others aren’t.
Brewing with Terpenes Featuring Breakside, Kiitos, and AbstraxBy Jamie BognerWhether you're brewing full-strength IPAs, non-alcoholic beers, or hop waters, you'll gain practical insights into how to apply terpene science in real-world production.
The Modern Taproom Playbook: 5 Smart Shifts for 2025Running a modern taproom takes more than great beer. From data-driven staffing to flexible service models, here are five ways breweries are rethinking their playbook—and finding bigger wins behind the bar.
It’s Meatballs, Pinballs, and Choice Local Beers at Brisbane’s SaccharomycesFrom our Love Handles files on the world's top beer bars: In Brisbane, Australia, this beer café and bottle shop offers Belgian-inspired fare and atmosphere with a wide range of locally focused drafts, cans, and bottles.