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Podcast Episode 372: Ian McCall of Ism is Brewing Pint After Pint of West Coast PleasureBy Jamie BognerFrom Beachwood to Riip and now under his own brand, Ism, Ian McCall has honed his West Coast IPA craft and racked up a bunch of medals along the way. The secret? He’s not afraid of bitterness, as long as it’s properly shaped and timed.
Tap into More Buying Power. Choose Glass.Research shows that consumers spend 2.4 times more per year when they can buy their beverages in glass and cans than when they buy cans alone. Add glass, drive sales.
Cooking with Kriek: Cherry-Berry Lambic CrispBy Cooper BrunkA splash of kriek deepens the tart berries and cherries in this traditional fruit crisp, ideal for bringing to summertime cookouts—scoop of ice cream, recommended.
Recipe: Cloudburst A Memory of a MemoryBy Steve LukeFrom Cloudburst founder-brewer Steve Luke, here’s a recipe for a modern interpretation of an old-school, unfiltered Pacific Northwest IPA, leaning into Chinook, Centennial, Cascade, and Simcoe.
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Brewing 21st Century IPA with 20th Century HopsWhile Chinook and other classic C-hops may not be as exciting to brewers today as Citra, Mosaic, and Galaxy, some of the best IPA brewers in the country continue to treasure the “classics”—and they keep finding new uses for them, too.
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Podcast Episode 371: Victor Novak of Figueroa Mountain Builds Modern Beers on Traditional FoundationsBy Jamie BognerOver the past few decades, Victor Novak has earned his reputation as an award-winning brewer at breweries such as Dock Street, Taps, and Golden Road. Now, as innovation director at California’s Figueroa Mountain, he’s leaning into his love of classic lager styles as well as progressive fruit beers.
Murphy & Son Exclusive: Evolving, Advancing, and Inventing for the Brewing Industry Since 1887A little bit of history, a touch of science, and an introduction to brewing solutions that will change the way you brew forever.
Five Great Ciders & Perries, Recommended by the ProsWith more than 1,000 cideries in North America—most quite small—it can be hard to know where to start. Here are five tips from the pros.
Souring without the Bacterial StruggleTemescal, Prison City, 1840 Brewing, and others share their stories about making clean sours with Berkeley Yeast’s Galactic strain.
The F-Word: What’s It Mean to Be a Farmhouse Cider?By Beth DemmonAs with farmhouse ales, not every farmhouse cider is made on the farm. Yet the evocative word tends to accompany certain traits—and there’s plenty that should appeal to drinkers looking for old-fashioned flavors with a sense of place.
Podcast Episode 370: Kari Williams of Snow Capped Cider Explores Terroir and Technique with a Generational Approach to Estate CidermakingBy Jamie BognerThe secret to making consistently award-winning cider is, of course, great fruit married to thoughtful design and flawless execution, and for this multigenerational family of apple growers from Colorado’s Western slope, anything less than the best wouldn’t do justice to their beloved fruit.