Recent Articles

You’re sure to craft the beer of your dreams with this out-of-this-world hop.

Brandon Capps, founder of Colorado’s New Image Brewing, explains how they use a Madeira-inspired “estufagem” process to intentionally give barleywine a head start in the aging process.

The beers of Wunderkammer get their own rustic character via locally foraged ingredients, mixed cultures that include Brett, and a stripped-down, old-fashioned process featuring direct-fired kettles and fermentation without strict temperature control.

Whether they’re working in farmhouses or warehouses, today’s saison brewers are united in their pursuit of rustic character. While that goal is abstract, they achieve it via concrete choices about ingredients and process—and the ways to get there are as varied as the brewers and beers themselves.

It may be more story than style, but these five examples inspire the five brewers who recommend them.

Beer-drinking habits continue to evolve in unexpected ways. Here, we plot a few interesting points.

Creating compelling yet characterful hop blends in hazy IPA has become a persistent challenge for brewers swimming in a sea of Citra-Mosaic taste-alikes. The solution for Parish head brewer Ryan Speyrer: Dig into the library of hop classics to deploy blends that are as familiar as they are futuristic.

From Three Taverns in Decatur, Georgia, we share a recipe for a hop-forward, triple-decocted, Czech-American lager that celebrates a notable piece of history.

From selecting malts with intention to deploying Madeira-inspired macro-oxidation, finishing on different woods, and blending to taste, New Image founder Brandon Capps outlines a technical approach to crafting characterful barrel-aged barleywines.

Unlock the secrets of successful fermentation through new and simplified approaches to yeast nutrition, enzymes, and more, with techniques outlined by Chris White, founder of White Labs, Garrison Fratoni, head brewer for Russian River, and Julian Shrago, brewmaster for Beachwood.

This traditional, spontaneously fermented sorghum beer is like nothing else you’ve ever tasted—thick, tangy, rustic, and meant for drinking within a few days.

This rye riff on the classic American IPA is plenty hop-forward but with a more substantial grist than most. Rye’s an excellent ingredient that pairs beautifully with bright, clean hop flavors.

Trial and error led to a winning combo of grist and hop bill in this recipe, and the result is a fun and interesting rye rewind on the ubiquitous IPA.

Whether it’s flipping a session-strength porter between ale and lager fermentation, or moving hops from the whirlpool to the dry hop in hazy IPAs, there’s not much that the head brewer for Phoenix’s Wren House won’t change. Just don’t ask him to alter more than one variable at a time—and don’t mess with his chocolate rye!

Standard cold chain shipping has its flaws. Learn how Pallet Parka saves breweries up to 50 percent on cold chain shipping costs as a sustainable packaging solution.

Jan Chodkowski, co-owner and head brewer at Denver’s Our Mutual Friend, describes the rustic malting process and brewing considerations behind strong, intensely smoky Stjørdalsøl—a Norwegian farmhouse style that they brew once per year.

It’s time to tap into the American Homebrewers Association!

We know that we can get better at smelling and tasting beer, but how does it work? From Tasting Beer author and sensory guru Randy Mosher, here are some insights to help us identify and better understand our own strengths and weaknesses.

Here's a sandwich fit for sturdy trestle tables and seasonal festivals, featuring a smoked-trout salad that gets a splash of märzen or festbier. Guten appetit!

From 12 West Brewing in Gilbert, Arizona, here’s a recipe for their Citra-Mosaic lager that scored a 98 with our blind-review panel and went on to become one of our Best 20 Beers in 2023.