3 articles in this category
Long dismissed as gimmicky and relegated to a bit part, fruit beer has never gotten the respect it deserves. Yet the craft of brewing with fruit is poised to enter a golden age, with a bag full of tricks and seeds planted to grow much wider appeal.
Many of us these days seem to dry hop like that old joke about voting—early and often. Drew Beechum makes the counterintuitive case for the “cold-and-short” method.
We asked Monkish Brewing Cofounder Henry Nguyen for some advice when it comes to brewing quality, flavorful, and inventive IPAs. Here are five things he thinks you should know when it comes to brewing IPA.