IPA

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.

Call it black IPA, Cascadian dark, or anything else—whatever you call it, this American black ale goes all-in on flavor with dark malts and robust hopping.

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.

Named for a tiny town on South Carolina’s St. Helena island, Frogmore stew calls for shrimp, corn on the cob, smoked sausage, and new potatoes steamed in a savory broth. Here, a rye IPA adds another layer of flavor.

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.

From Eliott Menzies and his team at Altitude Brewing in Queenstown, New Zealand, here’s a recipe for their NZ IPA that won gold in the Juicy/Hazy category at the 2023 New Zealand Beer Awards.

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.

Technically, this cold-fermented showcase of expressive Czech aroma hops—brewed by the folks at Sacred Profane in Biddeford, Maine—is a lager. But it drinks like an IPA, so that’s what they call it.

Saaz, Kazbek, and ... Juno? Whether punching up lagers or adding interest to IPAs, newer Czech hop varieties—little known outside their country—are an overlooked source of distinctive flavors.

Here’s a recipe based on advice from a few of the best in the industry at brewing great, juicy IPAs with haze that sticks around.

Looking to brew a beer with haze that’s ready to commit to the long-term? We asked Zach Coleman, head brewer and co-owner at TRVE in Denver and Asheville, for some clarity on haze stability, and he turned to fellow pros for their best advice.