38 articles in this category
Vinnie Cilurzo of Russian River, Kelsey McNair of North Park, Evan Price of Green Cheek, Ben Edmunds of Breakside, and brewing scientist Tom Shellhammer of Oregon State University discuss dry hops, sulfur, and thiols, plus they answer audience questions during this special episode recorded live at the Craft Brewers Conference.
This Citra- and Mosaic-powered hazy IPA is the popular flagship from Kros Strain in La Vista, Nebraska. See the notes below for how to adjust for the DDH version.
From Odell Brewing in Fort Collins, Colorado, this recipe is a celebration of Strata hops and the people who pick them.
For the team at Odell Brewing in Fort Collins, Colorado, this mountain-style IPA is a tribute to the Rocky Mountains. They select its modern hop varieties to achieve a complex profile of juicy and tropical notes.
From Vine Street Brewing in Kansas City, Missouri, comes this juicy IPA that features a tropical aroma with notes of citrus and white grape.
Whether it’s selecting very different lots of Nelson Sauvin or trialing new hop products to see what they can contribute, North Park founder and head brewer Kelsey McNair says he’s always looking for ways to squeeze in more hop flavor—but without leaving the realm of the familiar.
To 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.
Oxygen is the enemy of hop-saturated flavor. In this clip from his video course, North Park founder and head brewer Kelsey McNair explains how his team halved oxygen in the package by slowing down their canning line.
You don’t want your water to get in the way of hop-saturated flavors. Here, North Park founder and head brewer Kelsey McNair sketches out a few different water profiles that depend on style—and why he might adjust those profiles, depending on choices made elsewhere.
North Park founder and head brewer Kelsey McNair shares his approach and various techniques for achieving fully saturated hop flavor in IPA, West Coast pilsner, or any hop-forward style.
From Offset Bier in Park City, Utah, this session-strength IPA—which features the new public hop, Vera—is fresh off a gold-medal win at the Great American Beer Festival.
With its clear and pale look, juicy hop flavors, and balancing bitterness, bright IPA has become an emerging style in New Zealand. This recipe from Mount Brewing in Mount Maunganui showcases an experimental hop as well as Motueka and Nectaron.
Intense, complex, and punchy, the hops of New Zealand are special—so, making the best beer you can with them deserves some special consideration. From Aotearoa, the Land of the Long White Cloud—or Middle Earth, if you prefer—here are specific tips from the brewers who know New Zealand hops best.
Russian River cofounder and brewmaster Vinnie Cilurzo shares this recipe for a beer to celebrate the 25th birthday of one of his favorite hops.
This lush, Riwaka-heavy IPA was a collab that linked the American East Coast with New Zealand’s South Island.
From Altitude Brewing in Queenstown, New Zealand, here’s what the team there calls a “mountain IPA,” featuring an aromatic punch from Nelson and Riwaka.
These IPAs have followed their own evolutionary paths, embracing body alongside hops for smooth intensity.
Jeremy Pryes, founder and head brewer at Pryes in Minneapolis, says they give this beer its regional designation “because of its distinct balance between the hops used and the sweetness from the malt.”
Ope! Midwest IPA is just gonna sneak right past the two coastal substyles as a unique approach all its own, rooted in modern tradition while evolving for the future.
From beer-baron bobbleheads to bespoke barrel-aged blends, here are a few recs from our editors.