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Recipe: Scared Sour Berliner WeisseBy Josh WeikertIf you find kettle-acidification to be intimidating, this Berliner weisse is a great way to start learning the process and thus expand your repertoire as a brewer.
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Podcast Episode 474: Brian Hink of Wander Back Beerworks Breaks Down Their WBC Gold Medal-Winning HellesBy Jamie BognerRoughly 18 hours after winning gold for their helles—Wander Back Lager—cofounder and head brewer Brian Hink shares their keys to winning, from fresh and locally sourced craft malt to mash-out decoction and careful attention to pH throughout the process.
Video Tip: A Careful Way to Add Coffee to BeersBy Kyle HarropHorus Aged Ales founder Kyle Harrop doesn’t drink coffee, but he loves to add it as a flavor component in his big barrel-aged stouts. In this clip from his video course, he explains his “tea bag” method to dial in contact time to get the flavor he wants.
Make Your Best Berliner WeisseBy Josh WeikertTart, light, and utterly quenching, a great Berliner weisse is the perfect summertime beer, and it can win the hearts and minds of stone-hearted skeptics. Best of all, it doesn’t need to be difficult to brew.
Flavor Fever: Beer, Food, Science, MagicBy Randy MosherBeer lovers have long known that pairing food and beer can open minds and liven up a party in a way that wine can’t. Here’s some of the science on how and why—plus, tips for organizing an event that can win converts.
Recipe: Origins TulamanBy Dan WyeFrom Dan Wye, head of the Origins project at Fyne Ales in Cairndow, Scotland, here’s a recipe from one of his mixed-culture wine chimeras—containing no grapes, but with flavors inspired by sauvignon blanc wine from France’s Loire Valley.
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Podcast Episode 472: XPA Sensei Scotty Hargrave and Medal-Winning Grasshopper Blake Masoner of Craft Coast Go Extra Deep on Extra Pale AleBy Jamie BognerIn this sneak peek at our upcoming, hop-saturated Summer 2026 issue, we join executive editor Joe Stange for a trans-Pacific dive into XPA with Scotty Hargrave, the style’s progenitor, and student-turned-master Blake Masoner of Craft Coast Beer and Tacos.
The 4 Questions Breweries Should Ask Any Equipment PartnerBefore investing in equipment, ask these four critical questions to ensure your brewery is set up for long-term growth, flexibility, and success.
Of Monsters & Men: The Origins of Wine ChimerasIn Scotland, Dan Wye of Fyne Ales is creating mixed-culture beers designed to mimic the flavor and texture of wine. By using foraged fruit, flowers, and herbs in his blends, he’s attempting to define a new style.
Comparing Maltose-Negative Yeast Strains for Making Nonalcoholic BeerMaltose-negative yeast strains aren’t all the same. Most nonalcoholic yeast strains are undomesticated and lack the traits that brewers over the centuries have selected for. Learn how Berkeley Yeast’s strains are different.
Recipe: Jester King Still Wild AleWant to try your hand at brewing an uncarbonated ale with enough acidity to refresh and complexity to intrigue? Here’s a recipe from Austin’s Jester King for a lambic-inspired beer that’s ready to drink in just a few months.
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Shhh, Be Still: Explore the Softer Side of FizzBy Kate BernotA wave of intentionally uncarbonated beers and adjacent drinks is putting greater focus on how texture plays on our palates. Whether you’re going low- or no-fizz, here’s what fewer bubbles mean for the rest of your beverage.