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Podcast Episode 423: Integrating Used and New Equipment in Brewery Design with Big Grove and First KeyBuying and integrating used equipment doesn’t mean just plug and play—what looks like an incredible bargain in used brewhouse or cellar equipment could just as well turn into a nightmare of a money pit without strategic planning, thorough integration, thoughtful modernization, and on-the-fly creative problem solving. This partner podcast focuses on real-world integration case studies with fast-growing Big Grove Brewery.
Brewing with Advanced Hop Products and TerpenesBrewers face more challenges than ever—rising ingredient costs, flavor drift, scaling issues—but terpene science and advanced hop products are changing the game. From boosting flavor consistency to cutting production time and dry-hop loads, these innovations give brewers powerful new tools. Abstrax is leading the charge with cold-side, true-to-type products that deliver bold aromas, precise flavor control, and huge cost savings. Whether you’re crafting hop-forward IPAs, vibrant fruit fusions, or low-calorie hop waters, discover how terpenes can transform your process and unlock next-gen flavor.
Making It Malty, MindfullyBy Josh WeikertWhen it comes to building your malt bill, go smarter, not harder. Here are some key insights from two award-winning brewers on purposeful malt choices that can elevate beers, not muddle them.
Recipe: Ruse Fresh-Hopped Collective QuestionsBy Shaun KalisShaun Kalis, cofounder and brewer at Ruse Brewing in Portland, Oregon, shares this recipe for a fresh-hopped version of their bright, West Coast–style, Mosaic-heavy IPA.
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Jersey Boys Has Your Jersey-Style Pies and Local Beers in Central OregonFrom our Love Handles files on beer bars we love: In Redmond, Oregon, Jersey Boys has 50 taps of local and regional craft beers—and it wants you to know that New Jersey–style pizza is a thing.
Infographic: Craft Top 50By Jamie BognerIn this yearly update, we plot the moves in the Brewers Association’s top 50 craft brewers by production volume, from 2007 to the present. To simplify the data and make it easier to follow, we fast-forward from 2007 to 2017 and pick up from there.
Podcast Episode 422: Vincent Ménard of Messorem Searches for Brash Balance in Sweet and Sour IPABy Jamie BognerIs it possible to make a hazy IPA that’s sweet and satisfying, but also reasonably dry and drinkable, with expressive hops that entice and intrigue? Montreal’s Messorem plays with perception to do just that.
Fermenting and Conditioning Award-Winning Lager at Templin Family | Video TipKevin Templin, cofounder and head brewer, lays out their approach to yeast selection, spunding, managing sulfur, and preserving natural carbonation at Templin Family Brewing in Salt Lake City.
Grilling with Lager: Grilled Watermelon with Lemon Zest, Basil, and Goat Cheese-Yogurt SauceReady to elevate your Independence Day grilling game? Grab a watermelon or two and try this refreshing, Mediterranean-inspired dish that pairs perfectly with warm weather, an open flame, and a fresh, cool helles.
Style School: The Greenest Beer of AllBy Jeff AlworthThis style-spanning yearly celebration of the harvest is brewed in many ways and in many places—but the best place in the world to appreciate fresh-hopped beers is the Pacific Northwest.
Pick Six: Classically Rooted ModernityBy Adam PaysseSeattle’s Floodland Brewing may be hyper-focused on saison, but its founder’s broad love of beer inspired this collection of favorites that span modern interpretations of lager, pale ale, cask ale, and—of course—saison.
Grilling with Beer: Chuck Burger and Tangy Dubbel Steak SauceGreat for summertime cookouts, the star of these burgers is a tangy sauce infused with a Belgian-style dark ale.