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Recipe: Other Half Broccoli DDH Imperial IPANo broccoli was harmed in the making of this popular hazy imperial IPA from Other Half Brewing, based in Brooklyn, New York.
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Podcast Episode 385: West Coast IPA Q&A from the Brewer’s Retreat with Green Bench, Burial, and Russian RiverBy Jamie BognerIn this direct-fire Q&A with audience questions, recorded live at our Brewer’s Retreat at Dogfish Head in Delaware, Khris Johnson of Green Bench, Doug Reiser of Burial, and Vinnie Cilurzo of Russian River discuss West Coast and American IPA, and the dynamic changes in their recent approaches to brewing it.
Gearhead: This Ain’t Your Dad’s Near-BeerAs demand grows for nonalcoholic craft beer, brewers and manufacturers are answering the call with a new wave of innovations—and the results have never tasted better.
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Kyoto’s Bungalow Fuses Local Craft with Izakaya in Japan’s Cultural CapitalBy Joe StangeFrom our Love Handles files on the world’s great beer bars: In Kyoto, the atmospheric Bungalow eschews burgers and wings while catering to local tastes and pouring fresh beers from smaller Japanese independents.
Recipe: pFriem Mexican LagerBy Josh PfriemFrom Josh Pfriem, cofounder and brewmaster at pFriem Family Brewers in Hood River, Oregon, here’s a homebrew-scale recipe for their clean, crushable, and softly floral Mexican-inspired lager.
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Lager Brewers, the World Is Your AdjunctBy Josh WeikertCraft brewers have gone from shunning adjuncts to embracing them with alacrity amid our ongoing love affair with lager. Here, we put the American and international lager traditions into context—and then we ponder which adjuncts might be the next to conquer the world.
IPA Today: Five Top Picks from the ProsIt’s the predominant style in American craft, and there are many great examples—it takes an exceptional one to impress fellow professional brewers. Here are five of their picks.
Podcast Episode 384: Eric Tennant of Benchtop Brewing Smooths the Edges of Foeder Lager and Barrel-Aged BarleywineBy Jamie BognerWith a name like Benchtop, you’d expect experimentation backed by quantitative evaluation, and that’s exactly how founder Eric Tennant approaches brewing passion projects such as foeder lager and barrel-aged barleywine.
Recipe: Fat Head’s Head Hunter IPABy Matt ColeThis bright and bitter American IPA—still with a light touch of caramel malt—won gold medals at the 2023 World Beer Cup and Great American Beer Festival, then went on to become one of our Best 20 Beers in 2023.
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Running Hot & Cold: How Temperature Affects Beer More than We RealizeBy Randy MosherFrom the weather at the farms that grow the ingredients to every aspect of brewing and on to the climate in which we enjoy it, temperature affects beer profoundly. So, whether you’re gulping an ice-cold one in the desert or sipping a snifter by the fireside, let’s ponder beer’s ethereal, delicate nature—whatever the season.
Building a Leaner, Meaner, More Cost-Effective IPABy Kate BernotBrewers share strategies for reducing costs on craft beer’s most competitive style.
Reigniting Consumer Interest with Catchy New Hop FlavorsBeer sales are down, but not out. Recent history indicates that reigniting consumer interest in craft beer usually involves catchy new hop flavors and beer styles that deliver them to a range of palates.