Recent Articles

Join Plan Bee Farm Brewery owners Evan and Emily Watson on their 25-acre farm in Poughkeepsie, NY as they guide you through farm brewing.

From the best kinds of salts to use to how it can mess up some brewing equipment, there's no one better to talk about gose than Fal Allen. This week he talks about his new book that focuses on the style, what he's learned brewing them at Anderson Valley.

As a Specialty style, Fruit Beer is necessarily broad (or, more accurately, user- and declared-style-defined). The overarching theme of the style is “balance,” though, with a beer that’s still recognizable as “beer” but also with “evident” fruit character.

Smart and effective hops pairing is a front-end, preproduction skill that every brewer should work to develop because pairing, blending, and mixing hops increases the odds of getting what you want out of your recipes and beers.

Next time you’re planning a spring or early summer homebrewing session and you look out onto the lawn and see dandelions popping up, don’t hit them with the mower. Gather a bunch and add them to a saison recipe.

Certain hops play leading roles, but the supporting actors are just as important and often overlooked. Sean Buchan of Cerebral Brewing shares some of his favorites.

BJCP Grand Master Josh Weikert talks about the length of the boil and why it matters when making low ABV recipes.

Pinthouse Pizza Director of Brewing Joe Mohrfeld joins Jamie for a hop-centric conversation that touches on everything from hop trends in the 2018 crop year to hot and cold-side hopping methods.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast answers a question from a homebrewer looking to go all-grain.

Far from being just the “middle child” of the British Pale Ale family, the Best Bitter should be one of your favorites because it combines the lightness of the Ordinary Bitter with the more flavor-forward nature of the ESB.

Proving that experience is the best teacher, Jay Bullen, a homebrewer turned pro who has bounced from one side of the country to the other, recently settled in northern Massachusetts and is now focused on creating traditional styles.

You’ll get your fill of haze and pastry stouts; hops are everywhere.

Thiols, also known as mercaptans, are sulfur-containing organic compounds with a sulfur atom bound to a hydrogen atom. Thiols make up less than 1% of the essential oils in a hops cone but might hold a key to the fashionable in-demand tropical flavors.

Dennis Nesel from Hudson Valley Malt gives you an inside look at their craft malting operation.

Join former Three Four Beer Company, Odell, and Horse & Dragon brewer Linsey Cornish as she walks you through everything you need to know to design and brew great stouts.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software, and the voice behind the Beersmith podcast, answers a question on water profiles.

With a new tasting room and a second location, Highland Park Brewery in Los Angeles can clearly follow two paths: the predictable, more controlled one of beers made in stainless with one yeast strain, and the other path—mixed-culture fermentation.

Greg Koch, Executive Chairman and co-founder of Stone Brewing, joins Jamie Bogner for a conversation about their challenge in launching a brewery in a difficult market, their experience launching a distribution business, and much more.

When a major storm comes ashore, brewers and brewery owners need to prepare for the worst. In the Carolinas, beer professionals have spent the past week preparing for the worst and the eventual aftermath.

Here's a recipe from Canada's Blind Enthusiasm Brewing: a bold red ale with big stone-fruit notes and a very dry finish.