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Over the years and via multiple breweries, Mark Hastings has honed his American-style wheat beer and black IPA into gold medal–winning machines. Today, he’s pushing them forward using Montana-grown, locally malted barley—and the winning streak continues.
This recipe has been shaped by years of studying, drinking, thinking about, and brewing Kölsch-style beer. “This is as near to an authentic Kölsch recipe as you can get,” says brewer Corey Blodgett. “Unless you’re in Köln.”
Cryo Hops transformed how brewers calculate their hop additions by offering higher yields and an expanded array of aromas and flavors, while simultaneously benefiting a brewery’s bottom line. Have you experienced the Cryo difference?
It’s not just any blonde ale into which you pitch some “German ale” yeast. Corey Blodgett, noted Kölsch evangelist and longtime pro brewer, shares his advice on brewing a serious Kölsch-style beer that tastes like the stuff in Köln.
Here’s how a new copacking solution accelerates unique packaging to disrupt a sea of sameness.
Since 2018, this Colorado Springs brewery has embraced the ethos, “Diversity, it’s what’s on tap.” In the aftermath of the shooting at Club Q—where Rich disarmed and subdued a gunman who killed five and injured 19 more—they reflect on their lives in beer, operating a values-based brewery, keeping the business running while dealing with trauma, and more.
West Coast? Hazy? Fruity? Dank? From our Spring 2023 issue, these five brewers’ tastes in India pale ale maps the breadth of the style itself.
Brewers don’t make beer, yeast do—but they also make a lot more yeast. Here’s a look at some of the specialized gear that brewers use to propagate and ensure consistent pitches from batch to batch.
IPAs have become similar to the Marvel Universe: a blockbuster franchise with one creative spinoff after another. West Coast, New England, hazy, session, black, brut, cold … The IPA hits keep coming.
From thiols and survivability to advanced hop products and specific varieties, Westbound & Down director of brewing operations Jake Gardner explains what they want from hops in their West Coast IPAs.
Our growing awareness of thiols and other hop compounds are just scratching the surface of beer’s aromatic complexity. Inspired by some recent research into wine, Randy Mosher outlines a new model—aroma pools—that might help us think differently about how and what we smell in beer.
Three influential, award-winning brewers in the realm of fresh- and wet-hopped beers—Joe Mohrfeld (Pinthouse), Steve Luke (Cloudburst), and Zach Turner (Single Hill)—share their approaches to brewing fresh-hop beers in this ranging panel discussion.
From our Love Handles files on the world’s great beer bars: In Singapore’s Chinatown district, this hawker’s stall in a food market is pouring the city’s best rotating selection of beers from near and far.
From Lukáš Tomsa, head brewer at Dva Kohouti in Prague, comes this recipe for a Czech-style American pale ale—with a base of Czech pale ale malt, it gets a single decoction meant to promote body, foam, and attenuation.
Many of the drinks produced by today’s craft beverage makers are what the industry calls “hard to hold”—meaning that the acidity, salt, and other contents more quickly corrode the can. Yet there are better options.
It’s all about freshness and the preservative powers of antioxidants. Here, Westbound & Down director of brewing operations Jake Gardner explains why they believe they’ve gotten longer-lasting, more aromatic IPAs by choosing hops picked earlier in the harvest.
This longtime luminary of the San Diego scene reaches for foundational beers that inspire his approach to the classics while also evoking a time when the industry was smaller and more tightly knit.
Salt Lake City’s Templin Family is a brewer’s brewery, with a focus on impeccably constructed, low-ABV lagers that are racking up medals and accolades.
In this yearly update, we plot the moves in the Brewers Association’s top 50 craft brewers by production volume, from 2007 to the present. To simplify the data and make it easier to follow, we fast-forward from 2007 to 2017 and pick up from there.
From our Illustrated Guide to Homebrewing, here’s what to know when you’re moving from extracts to taking greater control of your grist, mash, and lauter.