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It’s the beer that built this current movement—an American twist on an established style that pushed the boundary of hops. And almost forty years after its debut, Sierra Nevada Pale Ale remains both beloved and timeless.
A decent jumping-off point for Red Ale is the American Amber, which ostensibly includes Reds in their midst. There are some worthwhile differences to note, though.
Feisty Spirits Founder Jamie Gulden covers the distillation process, equipment, proofing, and techniques specifically for beer brewers. Feisty Spirits has won more than 21 different medals and awards.
Boulevard Brewmaster Steven Pauwels has made significant impacts on the American craft beer landscape over the past 19 years with classic beers like Tank 7 farmhouse ale and others.
It's all about perspective. What some people see as a hops cone, others see as an artichoke, or vice versa. Can the confusion lead to collaboration?
When using some low ABV sources, the stripping run is important to get the right cuts. Learn more about the distilling process in this video tip.
The style is versatile, flexible, and drinkable. And whatever else it might be, it isn’t really a pale ale.
Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, answers a question on adding lactic acid to beer.
Spiced with lemon peel and ginger, this beer is a clean, crisp Belgian-style tripel with complex, fruity, and spicy aromatics and flavor.
Patrick Rue, founder of The Bruery, is always trying to learn more and find new ways to bring new flavors to his beer. He sits down for a wide ranging conversation with John Holl about education, bottle societies, ownership, and much more.
If you want to get the right barrel character for your whisky there's a lot of options to choose from. Some are more traditional and some more novel.
We asked five brewers and industry pros from around the country to share recommended favorite pale ales.
Past research has shown that more extreme dry-hopping regimens can reduce IBUs in beer made with kettle hops bittering, New Belgium Brewing’s Ross Koenigs suggests that dry hopping without kettle additions can add far more IBUs than previously thought.
Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, answers a question on brewing high-gravity, all-grain beers
In this episode Sean Lawson talks about their stages of growth, the challenges and opportunities they’ve navigated through, his preferences for hops blending, and much more.
Partial List of Breweries for Pints for Prostates Event Announced
In the 1950s Piels was the local lager identifiable thanks to Bert and Harry, two animated pals from radio-and-television campaigns. After being passed around from one large brewery to another, Piels is now back in family hands and looking at a second act
Feisty Spirits Founder Jamie Gulden offers suggestions on picking the right glass for your next pour of whisky.
For his 6- (ahem 7-) pack, Tom Kehoe of Yards Brewing Company still finds inspiration from the beers that formed his early opinion of craft beer, but he also takes the time to explore new flavors and search for something that could become a new favorite.
Fermentation temperature matters. Josh Weikert offers some tips on choosing the right time of year to brew certain styles of beer to make temperature control easier.