Recent Articles

This extract-based ode to American malt liquor—and to an old friend—gets appropriately large portions of adjuncts and enzyme to boost attenuation. Serve it cold!

The West Coast IPA gang is back with a pal from the East Coast—and while IPA is still the focus, this time it’s hazy and soft rather than lean, clear, and bitter. Evan Price of Green Cheek, Steve Parker of Fidens, Kelsey McNair of North Park, and special guest host Vinnie Cilurzo of Russian River dive into the creative and technical mechanics of juicy, hazy, New England–style IPA.

Craft better beer with a hands-on certificate created and taught by brewing industry leaders.

Body-lightening adjuncts are a key component of cold IPA. Here, Kevin Davey of Heater Allen and Gold Dot Beer gets into the details of mashing and brewing with different forms of rice and corn, as well as the pros and cons of each ingredient.

Gambrinus and BSG are launching a new malt for IPA makers that promises all the flavor you need with the lightest color possible. In this month’s spotlight, Ashton Lewis of BSG, Ken Smith of Gambrinus, and Blake Masoner of Craft Coast join the podcast to discuss what it is and how to use it effectively.

Since adjunct lagers are cool again, it may be time to give American malt liquor a fresh look. Lean and strong, this adjunct-laden product of the post-Prohibition era has the power to evoke simpler times.

This one is fast and easy—great for new brewers looking to practice and build their confidence—yet it also offers great depth of flavor and a striking appearance. Surprisingly light and refreshing, the dry stout works well in any season—or, brew it soon to have it ready for St. Pat’s.

When this San Diego transplant traded California’s West Coast for Florida’s, he also traded lean, dry IPAs for the full, fruit-forward expression of the New England style. And by focusing on the lightest possible color, controlled mashouts, and refined yeast management, he’s putting this Sarasota brewery on the map.

The style that helped launch the craft movement has been on the back burner—but the next evolution of American pale ale is underway. Here, brewers Matt Brynildson and Sam Tierney review Firestone Walker’s pale ale journey—and reveal its next destination.

Kevin Davey of Heater Allen and Gold Dot Beer—and the progenitor of cold IPA—expounds his views on how best to hop the style, from bittering to dry hops.

“Hey, let’s stop by ____ and grab some beers to-go.”

Customization, automation, and quality, in addition to expanded offerings, are drawing brewers, distillers, and more to Deutsche Beverage + Process.

The lager-brewing tradition is full of received wisdom and rules of thumb about how long it’s supposed to take to condition a beer. In reality, however, there’s no magic formula.

From our Love Handles files on the world’s great beer bars: Famous among beer lovers and centrally located—yet oddly tricky to find—the De Garre pub in Bruges, Belgium, oozes atmosphere and class.

Great to brew or drink at any time of year, the too-often-overlooked Bavarian-style dark wheat beer offers crowd-pleasing flavors and looks impressive in the glass.

Recorded late one evening in front of a live audience at Cerveza Fauna in Mexicali, Mexico, this panel of three respected U.S. lager brewers dives into their own do’s and don’ts, approaches to ingredients, brewing with corn, the secrets of dark lager brewing ... and more.

Taking the idea of a bloody beer to new heights, some Eastern European brewers have embraced a gose-based style thickened with tomato, chiles, garlic, smoke, and more. (Just add hangover.)

Kevin Davey, co-owner of Heater Allen Brewing and Gold Dot Beer, explains why domestic two-row is the base malt of choice for cold IPA, combining with adjuncts such as rice or corn for lighter body and longer shelf life.

Originally inspired by the white beers of Pierre Celis, Allagash White has risen to become a widely recognized pillar of American craft as well as one of the most awarded beers in the genre—with a combined 14 Great American Beer Festival and World Beer Cup medals over the years.

One of Belgium’s most broadly appealing styles is a reincarnation and a reinvention, inspired by a tradition that disappeared more than 60 years ago. Today it’s enjoyed around the world and ubiquitous in its home country—and in Maine.