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Cooking with Beer: Summer Sausage, White-Beer Cheddar Dijon, and Pickled OnionsLet the neighbors grill their wieners. For a charcuterie board that can blow away your next festive gathering, get ready to make your own summer sausage, and prep this delicious and addictive cheese spread plus pickles and biscuit to go with it.
Podcast Episode 489: The Post’s Nick Tedeschi Brews Flavorful Low-ABV Beers for Great Times with Great FoodBy Jamie BognerDelicious fried chicken and an artful take on comfort food may be the primary draws for this Colorado restaurant chain, but the award-winning beer is no afterthought. With six top-flight medals over the past six years, they’re proving that smaller beers designed to be enjoyed with food have an enduring place in craft brewing.
How to Speak Beer’s Chemical LanguageBy Randy MosherIt’s helpful to develop a common vocabulary to describe what we sense in our beer, but it’s even more helpful to understand the chemistry underlying those aromas and flavors. Here’s a primer.
Editors’ Picks: Software Gains and Distinctive MaltsFrom helpfully updated software to usefully colored malts, here are a few recent recs from our editorial team.
Recipe: NYBP Hazy CrushBy John HymanFrom New York Beer Project in Victor, New York, head brewer John Hyman shares this recipe for the experimental New England–style IPA that won back-to-back golds at the Great American Beer Festival. Besides hops selected for their bright, fruit-forward flavors, Hazy Crush features a cold-side addition of dried fruit and hibiscus flowers.
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Ask the Pros: How New York Beer Project’s “Island-Style” Hazy Crush Keeps Crushing MedalsWinner of back-to-back gold medals for experimental IPA at the Great American Beer Festival, NYBP head brewer John Hyman lays out the makings of their super-tropical Hazy Crush.
Partake of Pu Pu Platters and Great Goblets of Local Beer at Suzie Wong’s HideawayFrom our Love Handles files on our favorite spots to enjoy beer: In Honolulu, look for this alleyway refuge among the tourist bustle.
Podcast Episode 488: Wynn Whisenhunt of Wondrous Makes Better Beer by Doing LessBy Jamie BognerFor this Bay Area California brewer, the keys to better helles and West Coast IPA unlocked as he stripped away burdensome processes and ingredients and simplified recipes and techniques to their core essentials.
Recipe: ZwanzigZ Fulcrum Imperial StoutMike Rybinski, brewmaster at ZwanzigZ Pizza in Columbus, Indiana, shares this recipe for the American imperial stout that won gold at the 2022 and 2025 World Beer Cups—plus, notes for the ghost pepper variation that also won gold at the Great American Beer Festival in 2017.
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How ZwanzigZ Wins with Its Old-School Imperial StoutFrom ZwanzigZ Pizza & Brewing in Columbus, Indiana, the Fulcrum imperial stout twice won gold medals at the World Beer Cup, in 2022 and 2025. Here, brewmaster Mike Rybinski shares the beer’s inspirations and what makes it stand out from the modern crowd. As told to Ryan Pachmayer.
An Ode to Cold Liquor, Which Gets It Done QuickerCold showers are trendy, and cold plunges are so hot right now—but craft breweries were taking advantage of cold water before it was, well, cool. Here’s a closer look at one of the most undersung pieces of brewhouse equipment—the CLT—as well as other ways to knock out and chill.
How Low Can You Go - Brewing With Prairie Select and Other Low Colored MaltsBy Kevin WrightHow low can brewers go when selecting a base malt—and what impact does that have on flavor, performance, and overall beer quality?