Randy Mosher

Our growing awareness of thiols and other hop compounds are just scratching the surface of beer’s aromatic complexity. Inspired by some recent research into wine, Randy Mosher outlines a new model—aroma pools—that might help us think differently about how and what we smell in beer.

• Flavor Fever
• Aroma
• Sensory

With the English tradition of stock ales and barleywines firmly in mind, here’s an original recipe from Randy Mosher. Note the options for oak-aging and Brett—but however you brew it, this is one to lay down for months or years.

• Beer Recipe
• Barleywine
• Stock Ale

Brewing up something big and ponderous, and looking for inspiration? The British barleywine tradition offers more quirks than you might think, including more funk, more hops, and more time.

• Barleywine
• Brettanomyces
• Barrel-Aging

You can simply add a bunch of fruit to a beer and see how it goes. Or, you can take a step back, carefully consider the flavors involved and how they intermingle, and—from creativity to reality—plan and execute a more superlative fruit beer.

• Fruit
• Flavor Fever
• Fruit Beer

The processes that create beer’s deepest colors and flavors are incredibly complex—a Lovibond rating doesn’t begin to describe what you might get. Here, Randy Mosher digs into the science of those processes, makes the case for evaluating your malts firsthand—and shares a simple way to do it yourself.

• Flavor Fever

A restrained touch of caramel, firm bitterness, citrus-forward hops, and a pitch of thiol-promoting yeast all come together for a new spin on the classic American IPA.

• Beer Recipe
• IPA
• American IPA

By applying what we know now—using a grain bill that goes easy on the crystal/caramel malts and new yeast strains that overlay fresher, brighter aromas—we can achieve an updated throwback that lets us enjoy the best of both worlds.

• IPA
• Flavor Fever
• American IPA

These cool customers have co-evolved with us as brewers and drinkers, traveling and prospering while producing some of the world’s most popular beers. Behind these yeast strains and their important differences, there is a unique genetic story.

• Lager
• Yeast
• Fermentation

Human civilization has evolved alongside wheat, whose properties create a wide swath of beer’s diversity of flavor and texture—from quenching weissbier to soft, hazy IPA. Randy Mosher digs into its history and chemistry.

• Wheat
• Hefeweizen
• Weissbier

The diversity and creativity of the beers that come out of this small country are justifiably famous, yet often it’s the wilder side that draws all the attention. Let’s renew our friendship with the foundational ales that first put Belgium on the beer map.

• Flavor Fever
• Belgian Ale
• Abbey Beer

By taking a step back to think more deeply about why we love fruit—and why some fruit beers really shine—we can better plan a truly great one. Randy Mosher peels back the layers and gets to the core of it.

• Fruit
• Sensory
• Fruit Beer

No, it’s not boring—it’s sublime. Yes, it should be somewhat bitter—but balanced. Randy Mosher breaks down one of the beer world’s great classics and the context that makes sense of it. Ready for a session?

• Bitter