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Recipe: Desi Pale AleWriter David Jesudason and brewer Nidhi Sharma share this homebrew-scale recipe based on an Indian-spiced pale ale they brewed together at London’s Meantime. It features “luminescent” turmeric as well as coriander, bay leaves, and black pepper.
Podcast Episode 407: Biotransformation Myths and Realities in Hoppy and Nonalcoholic Beers, with Dr. Peter BirchamBy Jamie BognerThe molecular biologist and head of R&D for New Zealand’s Garage Project has spent his career studying yeast and coaxing them to work in more effective ways. Today, he’s working on everything from refined thiol expression to better mouthfeel and malt expression in nonalcoholic beers.
Future-Proof Your Taproom: 10 Must-Have Tech Tools for Breweries in 2025Great beer is just the beginning. In 2025, the best breweries are using tech in their taprooms to pour faster, sell smarter, and keep guests coming back. From quick-close tabs to ounce-level reporting and QR code magic, here are 10 must-have tools modern taprooms swear by.
The Art of the Fruit Tart with Urban Artifact | Brewing CourseBret Kollman Baker, cofounder and chief operations officer of Urban Artifact in Cincinnati, slices into the core of what goes into brewing the kind of fruited sour beer that keeps people coming back for more.
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What’s So Standard about Rahr 2-Row?Join us for a Rahr Malt roundtable and learn all about the backbone of American beer.
Special Ingredient: TurmericThis plant from the ginger family can add subtle spice to your beer—or turn it so gold that it could have been brewed at Springfield Nuclear Power Plant.
Recipe: Firstep Polymorph IPAMichal Minarik, cofounder of Firstep Beer in Slovakia, shares this recipe for their bottom-fermented IPA with a “central European twist”—a beer that recently won Best of Show at the King of Craft competition in Budapest.
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Podcast Episode 406: Dr. Tom Shellhammer and Dr. Ron Beatson Discuss the Impacts of Genetics, Terroir, and Pick Timing on New Zealand HopsBy Jamie BognerIs it the hop variety that matters most? Or when it’s picked? The soil it’s grown in? How it’s fertilized and irrigated throughout a season? Or something else? These two preeminent researchers—one from the States, one from New Zealand—debate the relative impacts of various factors on hop flavor and aroma.
Using Specialized Yeast to Make NA Beers that Just Taste Like Beer | Video TipBy Jamie BognerIn this clip from their webinar, Breakside brewmaster Ben Edmunds and experts from Berkeley Yeast discuss how the fermentation flavors from maltose-negative yeast strains help make nonalcoholic beers that don’t taste like NA.
Recipe: Fisticuffs Pale MildBy Josh WeikertThe finished beer should be light on the palate yet offer plenty of rich biscuit and toffee flavors with some herbal-earthy hops. This is an excellent beginner style, as simple to brew as it is enjoyable to drink.
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Don’t Let Dirty Draft Lines Ruin Your BeerYou’ve brewed the perfect beer, but what happens if it’s poured through a dirty draft line? Off-flavors, funky smells, ruined reputations. Though tedious, draft-line cleaning is the crucial final step to ensure every pint tastes as intended. Michele Wonder of Perfect Pour Services offers some expert tips on how to keep your lines spotless, your beer delicious, and your customers coming back for more.
- Make Your Best Pale MildBy Josh Weikert
Hard to find and historically interesting? Easy to drink and straightforward to brew? Sounds like the perfect style to tackle at home—or a nice one to grab some interest in the taproom, with its quick turnaround and quantity appeal.