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Reflections from the 2025 Craft Brewers ConferenceGrab a coffee and check out an insider perspective on the Craft Brewers Conference from veteran chief revenue officer Dan Reese. He covers the surprising collaborations transforming the industry and reveals the strategic moves that separate survivors from casualties. The industry’s evolution is happening now—are you prepared?
Laboratory Filtration Tools for Beer Quality ControlLearn how different grades of filters stack up in various American Society of Brewing Chemists (ASBC) methods to ensure the consistency and safety of your beer. Key tests include removing turbidity from wort, removing carbon dioxide from finished beer, and removing yeast cells after fermentation, as well as microbiological testing using membrane filters to detect spoilage organisms.
Bound for the Barrel: Brewing Big Beers Meant for Oak-AgingBy Kate BernotThe world’s best oak-aged beers begin with careful hot-side considerations. Here’s how some of today’s leading brewers design stouts and barleywines to maximize success inside the barrel, and beyond.
Cooking with Beer: Molasses-Porter Quail and Greens with Maibock VinaigretteFor a simple yet impressive springtime meal: These noshable, sweet-savory quail halves marinated in porter and molasses meet for lunch with some mixed greens drizzled in bock vinaigrette.
Podcast Episode 412: Colt Carpenter of Pax Verum Sources Intentional Ingredients for Nuanced BeersBy Jamie BognerThe small brewery about an hour outside of Indianapolis strikes a cool and edgy pose in its tiny town surrounded by agricultural fields, but the nuance and polish of their beer has found fans across the state (and amongst our magazine’s blind judging panel).
Better Brewing through (Sensory) EngineeringHow John I. Haas is minimizing variability and maximizing consistency with Sensory Plus™.
Recipe: Annie’s Capitol Corridor Session PorterFrom award-winning homebrewer Annie Johnson, this partial-mash recipe for a lightweight porter—at 3.5 percent ABV—demonstrates how you can pack plenty of malt flavor into a low-strength beer.
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Local Resilience in a Volatile World: Building a Stable Supply Chain for Craft BrewingBrewers already navigating fast-changing market conditions are now struggling just to track down ingredients. Sourcing malt, hops, and yeast locally can make all the difference in building a stable, transparent supply chain.
- Brewing the Lighter Darkness
Rich in malt flavor yet light in strength and easy to drink, lower-ABV stouts, porters, and other dark beers represent a wide-open playground for brewers at any level.
Recipe: Wooly Pig Zwick’lbier Hoppy PilsBy Kevin ElyKevin Ely, brewer and cofounder of the Wooly Pig Farm Brewery in Fresno, Ohio, shares this recipe for his unfiltered German-style pilsner—light, fresh, floral, and subtly malty, with a moderate bitterness. Plus: See the notes for why he prefers an unusually thin mash for this beer.
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Infographic: Brewing in BelgiumBy Jamie BognerWhat do changes in the beer market and drinking habits portend for one of the most creative and influential beer-producing countries? These data points from the Belgian Brewers industry group provide an eye-opening glimpse.
Podcast Episode 411: Matt Warner of Parrotdog Takes a Counterintuitive Approach to Hops in Classic, Bright, and Hazy IPABy Jamie BognerThe cofounder and brewing director of New Zealand’s 2024 champion large brewery loves finding exactly the right places for domestic and imported hops, but he often uses them in ways you wouldn’t expect.