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Ask the Pros: How Did Scratch Put 131 Different Botanicals into a Beer that Still Tastes Great?Scratch in Ava, Illinois, has won a national reputation for its combination of foraging and flavor finesse. Here’s how the brewery’s duo ended up putting 131 different botanical ingredients into one (very tasty) beer.
Zoiglbier’s Most Important Ingredient Is Its PubsYou can’t capture the essence of zoigl by brewing the beer. Franz D. Hofer, longtime zoigl enthusiast and author of the Tempest in a Tankard blog, shares insights into what makes the family-run zoiglstuben so special.
Podcast Episode 449: Christopher Lackner of the Hemp Beverage Alliance Is Fighting for the Loophole that Became an IndustryBy Jamie BognerA federal ban on hemp-derived THC products will take effect in months unless this young, $30 billion industry can find a way forward. Christopher Lackner, meanwhile, is making the case for common-sense rules that build trust in a product that—if properly regulated and produced—is “no big deal.”
Recipe: Zoiglbier nach Oberpfälzer ArtBy Joe Stange“There is no recipe for the real zoigl,” says brewer Reinhard Fütterer of the Schafferhof-Zoigl pub in Neuhaus. “Everyone has their own—that’s one of the things that make it so special.”
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Choosing the Best Hops for a Hop-Saturated Beer | Video TipTo brew a beer that’s bursting with great hop aroma and flavor, it’s critical to choose and use the very best you can get. North Park founder and head brewer Kelsey McNair explains their own discriminating approach.
Zoiglbier: Star of the OberpfalzFrom shared breweries to shared tables, the zoigl tradition of northeast Bavaria is unlike anything else in modern brewing or hospitality.
Build a Better QC Program through Targeted PCR SolutionsDiscover how PCR testing can bring precision, flexibility, and operational efficiency to every stage—from raw materials to final product—of your brewery’s QC program.
Critic’s List: Alex Kidd’s Best in 2025By Alex KiddThe incisive mind behind dontdrinkbeer and the Malt Couture podcast shares his highlights of the past year.
Critic’s List: Jamie Bogner’s Best in 2025By Jamie BognerThe cofounder, editorial director, and podcast host shares his most memorable beers and experiences from a busy year of events, recordings, and travels.
Critic’s List: Matthew Curtis’s Best in 2025The British beer writer and founder of Pellicle Magazine shares his joyful beers from the past year and hopeful thoughts for the next.
Brewing Better Beer: The New Era of Yeast Quality ControlYeast is the heart of every great brew—but controlling its quality has long been a challenge. Discover how cutting-edge PCR technology is transforming yeast testing and helping brewers detect contamination faster, protect their brand, and brew with confidence. From breakthrough tools to smarter testing for wild-yeast variants, the future of fermentation starts here.
Make Your Best American Black AleBy Josh WeikertCall it black IPA, Cascadian dark, or anything else—whatever you call it, this American black ale goes all-in on flavor with dark malts and robust hopping.