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Know the Most Common Beer-Tasting Biases | Video TipBy Lindsay BarrThere are certain biases that often creep into beer sensory panels and judging tables. DraughtLab cofounder Lindsay Barr describes three of the most common types—and how to avoid them.
Mixed-Culture Saison Is the Brewer’s HandshakeBy Jeff AlworthInspired by Wallonian farmhouse brewing yet distinct from classic saison, today’s modern, funky, mixed-culture creations—whatever you call them—enjoy a refined niche.
Recipe: Vine Street Vines on Vine IPAFrom Vine Street Brewing in Kansas City, Missouri, comes this juicy IPA that features a tropical aroma with notes of citrus and white grape.
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La Fine Mousse in Paris Is a Moveable Feast for Beer LoversThere are no rude waiters here. From our Love Handles files on the world’s great beer bars: In central Paris, the Fine Mousse is a vanguard of the local beer scene, offering refined attention to French craft and world classics.
Podcast Episode 455: Doug Veliky of Beer Crunchers Offers His Predictions for Craft in 2026By Jamie BognerThe former CMO and CFO of Revolution and social media commentator looks into the future to share meaningful movements and trends that he expects to gain steam in the coming year.
Dedication & the Gear of DecoctionIt doesn’t take a bespoke lager brewery to bring the subtle complexities of decoction to craft lager—but it does take some ingenuity.
How to Evaluate Your Hops and Malt | Video TipBy Lindsay BarrThe power of sensory analysis isn’t only for finished beer—you can also apply it to raw materials, including hops and malt. In this clip from her video course, DraughtLab cofounder Lindsay Barr outlines two key methods: the hop grind and the hot steep.
Recipe: Trappistes Rochefort 10By Gumer SantosBased on discussions with Rochefort brewmaster Gumer Santos, here’s a homebrew-scale recipe inspired by the Trappist abbey’s strongest dark ale—with notes on how to adjust the recipe to approximate the 6 or 8.
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Ask the Pros: Brewing Rochefort’s Revered Dark, Strong, Lively AlesIn Belgium’s Namur province, at the Notre-Dame de Saint-Rémy abbey, head brewer Gumer Santos shares some of the methods that go into the Brasserie des Trappistes Rochefort’s highly regarded dark ales—as well as its newer blonde triple.
Another Path to Darkness: Cook Your Own PorterineBy Pete JonesTwentieth-century U.S. lager breweries would often use colorants—such as a malt-based product called Porterine—to give their pale beers a darker or even porter-like appearance. Here’s how to make your own.
Podcast Episode 454: Ronald Mengerink of Dochter van de Korenaar is Still Hoping to Make the Perfect BeerBy Jamie BognerThis Dutch brewer—in a small Belgian enclave surrounded the Netherlands—gives elegant French names to his English barleywines and IPAs after aging them in Italian wine barrels. The results are far from any stereotypes you might have about Belgian beer.
Editors’ Picks: Taking Charge of Ale Abbey, and Cracking into More Malt OptionsFrom role-playing as a medieval abbey brewer to finding specialty craft malts online, here are a couple recent picks from our editors.