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Recipe: 12 West Radial SpinesFrom 12 West Brewing in Gilbert, Arizona, here’s a recipe for their Citra-Mosaic lager that scored a 98 with our blind-review panel and went on to become one of our Best 20 Beers in 2023.
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Podcast Episode 346: 12 West Finds Success in Simplicity with West Coast Pils and IPABy Jamie BognerArizona’s 12 West racked up the honors from Craft Beer & Brewing Magazine last year, including a score of 98 for their Radial Spines West Coast–style pils and a nod as one of our Best 20 Beers of 2023. In this episode, head brewer Justin “Gully” Gullickson and assistant brewer Andrew Cooper outline the design and process behind that beer as well as their high-scoring IPAs.
Recipe: Incendiary Brown PorterBy Matt MedleyThis is the recipe for one of several rotating porters that North Carolina’s Incendiary likes to make and keep on tap for its customers—but this is the one that took home gold from the 2023 World Beer Cup.
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Video Tip: Working with Modern Kit and Ingredients to Dial In Old-Fashioned BeersOur Mutual Friend co-owner and head brewer Jan Chodkowski outlines several things to consider when working with today’s equipment and ingredients to craft tasty yet historically grounded beers.
Data-Driven Product OfferingsLearn how, as a craft brewer, you can use point of sale data to expand your offerings and cater to a broader audience.
Ask the Pros: Brewing an Incendiary (and Award-Winning) Brown PorterBy Josh WeikertLast year was a great one for dark beers from Incendiary in Winston-Salem, North Carolina. While their Schwarzbier earned its spot on our list of Best 20 Beers in 2023, this porter also nabbed gold at the World Beer Cup. So, what makes it tick?
Make Your Best LichtenhainerBy Josh WeikertThis light and quenching smoked wheat beer remains a relatively obscure platypus in the style canon. Lichtenhainer is undeniably odd yet easy to brew and lots of fun to drink.
Podcast Episode 345: Arizona Wilderness Explores Terroir Through Mobile Coolships, Regenerative Local Grain, and MoreBy Jamie BognerHead brewer Brad Miles and wood cellar manager Nick Pauley discuss the ways this Gilbert, Arizona, brewpub builds a regional approach to flavor in everything from saison and spontaneous beer to lager, while providing crucial support for the agricultural side of beer.
Video Tip: Brewing Beers from the Past with What You Have TodayFrom sourcing old-fashioned ingredients to aiming for authentic flavor, Our Mutual Friend head brewer Jan Chodkowski outlines an approach to brewing historically inspired beers in a modern craft brewery.
Navigating the Rising Nonalcoholic Beer MarketFrom Dry January through changing consumer preferences, ProBrew’s Alchemator allows breweries to diversify their product offerings.
Recipe: De Garde Première with SpruceFrom de Garde Brewing in Tillamook, Oregon, head brewer Trevor Rogers shares this recipe for a spontaneously fermented beer flavored with foraged spruce tips—though the process is easily adapted for mixed-culture pitches or clean, single-strain fermentations.
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Unloose the SpruceBy Josh WeikertEasy to forage and easy to use, spruce tips can add a range of flavors to your beers and be used in a variety of ways—and the best time to harvest them is just around the corner.