Ryan Pachmayer
Ask the Pros: How Mexico’s Hércules Brews and Bottles Export Stout that WinsFrom the Hércules brewery in Querétaro, Mexico, here’s the lowdown on Pueblito, the export stout that won gold at the 2024 World Beer Cup—including the brewery’s German-inspired method for bottle-conditioning, which kept the beer in top form at the judging table.
Ask the Pros: Belgian-Inspired, Hop-Forward, Crushable Pale Ale with Halfway CrooksTaking cues from modern Belgian pale ales such as Taras Boulba and XX Bitter, Sanguine is a balanced expression of ample hops and yeast character. “We chased this beer for four years, trying to find the flavor profile,” says Halfway Crooks cofounder Shawn Cooper. “This is where we ended up.”
Ask the Pros: Brewing Franconian Landbier with Brauerei-Gasthof BayerIn Bavaria’s lager-loving Franconian region, the Bayer family’s Theinheim Landbier is integral to their tradition of local hospitality.
Ask the Pros: How Von Ebert’s Volatile Substance Became a Stable LiquidOne of the best-loved IPAs in Portland, Oregon, is the product of careful evolution and the intentional embrace of particular hop flavors. Here, Von Ebert brewmaster Sam Pecoraro shares the beer’s inner workings.
Ask the Pros: Brewing a Smoked Lager that’s Fire, with Silver ReefBrewed on the edge of the Mojave in St. George, Utah, Silver Reef’s Más Fuego Rauchbier won gold at the World Beer Cup last year. Here’s what goes into the elegant smoked beer that’s gained a following among brewers and other beer-savvy visitors to Las Vegas.
Ask the Pros: Hoppin’ Broccoli with Other HalfFrom hop selection to dry hops, finishing gravity, and mouthfeel, Other Half cofounder and brewmaster Sam Richardson isolates the key elements of their popular, year-round imperial hazy IPA.
Ask the Pros: Brewing the Classic Saison with Blackberry FarmThe team at Peaceful Side in Maryville, Tennessee, shares the process behind the Blackberry Farm Classic Saison—including how they work with a notorious finicky yeast strain.
Ask the Pros: Bottle Logic Shares Fundamental Observations on Brewing Barrel-Aged StoutMusing on the “Florida effect” and chocolate-chip cookie-dough as the compass North, the team at Bottle Logic in Anaheim, California, shares the thinking and process behind their coveted barrel-aged stout, Fundamental Observation.
Brewing an Annual Comfort: Celebration Fresh Hop IPANot every beer needs to chase the latest trends and tech—consider Sierra Nevada’s Celebration IPA, the fresh-hopped seasonal that remains reassuringly old-school. here, chief brewer Brian Grossman explains how the team works to keep its profile consistent in the face of changing tastes and changing hops.
Ask the Pros: Brewing The Lightest (and Most Drinkable) One with EnegrenAt Enegren in Moorpark, California, the team’s favorite beer is the (Lightest) one they keep working to perfect—and if you don’t want to order a second liter, they’ve done something wrong.
Ask the Pros: Brewing Gold-Medal Hefeweizen with Fat Head’sFat Head’s Brewery in Middleburg Heights, Ohio, has won more than its share of medals over the years. One of its most decorated beers is Goggle Fogger, the Bavarian-inspired hefeweizen that’s won three major gold medals in the past four years. Here’s how its pieces fit together.
Ask the Pros: Brewing a Hop-Forward Saison with a “Touch of Brett,” the Alesong WayNo beer from Alesong Brewing & Blending in Eugene, Oregon, has won more accolades than Touch of Brett, even though the saison is constantly evolving. Here’s how they put it together.