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While different recipes call for different approaches, Third Eye co-owner and head brewer Kelly Montgomery explains why some stouts need more than one bourbon barrel, and why they add certain sugary adjuncts directly to the barrels.
Elevate your brews with Hopsteiner’s LLZ, a revolutionary, water-soluble citrus-flavored extract derived entirely from hops. LLZ seamlessly integrates into hop water, NA beers, and traditional styles, enhancing flavor without efficiency losses.
Josh Weikert prowled his local produce aisle following a simple principle: Buy what looks best, and go with the freshest fruit you can get. That led him to guava and passion fruit, a dynamic for this Brazilian-inspired tart fruit beer.
From our Love Handles files on the world’s great beer bars: In Brookline, Massachusetts, the Publick House is a chapel for the enjoyment of classic and contemporary beers.
If a beer is 5 percent ABV or less, can you really call it an IPA? You might, if you’re subject to Utah’s peculiar alcohol regulations—ultimately, though, it's the award-winning flavor and aroma that absolve the pale little “lies” told by the Park City prodigies at Offset Bier.
Here are some key maintenance tips to help extend the life of your chiller and keep your brewery operating at optimal capacity.
From lower-strength versions to higher-gravity ones that need a bigger yeast pitch and more time, Third Eye co-owner and head brewer Kelly Montgomery details their approach to fermenting award-winning milk stouts.
From Dádiva brewery in São Paulo with BRLO in Berlin, this German-Brazilian take on the Catharina sour combines fresh mango and cherry-like acerola for bright, tropical fruit flavors.
Brazil’s take on tart fruit beer—the Catharina sour—has its own name and moves, but brewers anywhere can follow the steps.
Brian Hutchinson of Cannonball Creek, Jake Gardner of Westbound & Down, and Phil Joyce of Amalgam discuss the similarities as well as points of difference in their award-winning approaches to brewing West Coast–style IPA.
Inspired by the tasting notes of the beer writer Michael Jackson, Breakside in Portland, Oregon, recently brewed this West Coast–style IPA to honor Jackson and raise funds for the Michael Jackson Foundation for Brewing & Distilling.
Checking in at just 3.2 percent ABV, Bourgeois Daydreams is the delicate, aromatic table beer at Chicago’s saison-focused Is/Was Brewing. Cofounder and brewer Mike Schallau describes it as “a balance of rustic grains, fresh-hop character, yeast esters, and a sprinkle of Brett funk.”
Whether you’re scaling up, down, or trying the same recipe on a different brewhouse, you may need to make some adjustments. Third Eye co-owner and head brewer Kelly Montgomery explains some specific changes they make for their stouts at their two breweries.
Simple yet dazzling, farmhouse-inspired beers on the lower end of the ABV spectrum present brewers—and drinkers—with an enthralling riddle.
From Fifth Street Brewpub in Dayton, Ohio, this farmhouse ale gets a dose of cacao pulp at packaging, showcasing the fruit’s sweetness and tropical character while amplifying similar notes from the strain of Brettanomyces.
Mark Rubenstein and Spencer Guy of Louisville, Kentucky’s Atrium Brewing share the creative fuel and technical process behind their high-scoring stouts and crowd-pleasing fruit-forward quick sours.
The permutations are infinite. Crack into our Spring 2025 issue, and choose your own malternate reality.
From the historic heart of Amsterdam, De Bekeerde Suster brewer Jason Pellett shares this recipe for a hop-forward pale ale that makes use of cacao’s fruity pulp (and a few of the nibs).
Third Eye co-owner and head brewer Kelly Montgomery makes the case for freshly roasted cacao nibs and using real vanilla extract in combination with vanilla beans to capture a rich chocolate flavor in stouts.
It’s time to get hyped up with this double dry-hopped hazy IPA fermented with Berkeley Yeast’s tropical aroma–producing hazy yeast strain, Tropics London.