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From Matt Gallagher, founder and brewer at Chicago’s Suncatcher, this session-strength dark brown ale is inspired by the English tradition but brewed with Michigan-grown hops and a rich, varied grist of Midwestern malts.
Easy to drink and simple to brew yet complex in flavor, American brown ales reward the newcomer as well as the old hand.
Explore the trends reshaping how breweries operate
In this special episode produced in partnership with Hopsteiner and recorded in their experimental field at their farm in Prosser, Washington, we discuss redesigning core beers with new advanced hop products, breeding better hops for the increasingly challenging environment, reducing waste in the brewhouse, and more.
Sam Zermeño, founder and brewer at Brujos in Portland, Oregon, shares this recipe for their popular Citra-powered hazy IPA.
Grab your favorite märzen, Oktoberfestbier, or other malt-forward lager for an extra dollop of autumn in this classic dessert.
In this panel discussion from the 2026 Brewer’s Retreat, Whitney Burnside of Grand Fir, Chris Baum of Varietal, and Ben Edmunds of Breakside share their thoughts on building signature character and personality in modern West Coast IPA.
From the team at Denver’s River North, here’s a recipe for the beefed-up porter that won a silver medal at the 2022 Great American Beer Festival and gold at the 2024 U.S. Open Beer Championship.
The team at Cannonball Creek in Golden, Colorado, wants its award-winning West Coast–style IPAs and pale ales to pour bright and clear. In this clip from his video course, cofounder and brewer Brian Hutchinson explains their method for finishing and clarifying before service at the brewpub.
Kevin Kowalski, head brewer at CLAG in Sandusky, Ohio, shares this recipe for an easier-drinking hazy IPA—previously known as Lite—nonetheless packed with hop character driven especially by Citra and Motueka hops.
It’s not your imagination: Hazy IPA tastes better than ever. Today's brewers, by sharing ideas and taking advantage of the best hops and other ingredients they can find, are continuing to innovate and push the style into increasingly flavorful—and increasingly drinkable—territory.
From our Love Handles files on the world’s best places to grab an interesting beer: In Panaji, Goa, this beloved local tavern offers thick layers of atmosphere around local craft bottles and cocktails made from feni, the traditional Goan spirit.
In this panel discussion from the 2026 Brewers Retreat, Kevin Smith of Bale Breaker, Zach Turner of Single Hill, and Vinnie Cilurzo of Russian River explore fresh-hop brewing from the early days of craft through the present.
From the Big Friendly in Oklahoma City, here’s a recipe for the dry-hopped, Brett-fermented saison that won gold at the 2025 Great American Beer Festival.
The Big Friendly in Oklahoma City has won nine Great American Beer Festival medals for its beers over the past four years, including six gold medals. Key to that success has been the team’s thoughtful, patient approach to dry-hopped, oak-aged, mixed-culture saisons.
This honey ESB makes for a fun ride on the palate: Between the ample crystal malts, the honey flavors—buckwheat is rich and spicy—and yeast, you end up with a lot of candy, strawberry, earthy, spicy, and malty flavors.
Highly fermentable yet often quite flavorful, with many types available, honey is the queen bee of alternative sugars in the brewhouse. So, let’s ponder how it can shine in conjunction with a particular base style—in this case, an ESB.
In this 500th episode of the podcast, Henry Nguyen of Monkish, Sam Zermeño of Brujos, and Kelsey McNair of North Park join in a live discussion on hazy IPA recorded at our recent Brewer’s Retreat.
This is Part II of a two-part series on the hottest tech trends in brewing. If you haven’t done so already, read Part I for our take on why breweries thriving in 2027 won’t necessarily brew the best IPA or win the most medals. Then read on for more tech trends in brewing.
Brewers who dry hop their beers today need to be aware of hop creep and its tendency to produce diacetyl and related off-flavors. Here, cofounder and brewer Brian Hutchinson explains how Cannonball Creek circumvents it in their pale ales and IPAs.