Recent Articles

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.

This is a simple yet remarkably enjoyable style that novice brewers can get right the first time—yet experienced brewers can appreciate it the 100th time and beyond.

Dare to brew differently with varieties that will help separate your beers from the herd. Creative expression is the core of craft beer, and Hopsteiner is here to help you discover more ways to brew outside the box.

Make it snappy! Westbound & Down director of brewing operations Jake Gardner explains how shooting for a relatively low finishing pH can help your West Coast–style IPAs taste better for longer.

What was once an optional step for clarity has become virtually essential for packing flavor into IPAs and other hop-forward beers. Commercial brewers have specialized gear for it, while homebrewers—whether they realize it or not—also have everything they need for whirlpooling.

Rather than focusing on established beer styles, this San Diego brewery lets inspired ingredients drive the beers they make, with a loose, local, and at times even rustic approach.

Southern Grist first brewed Insert Juicy Pun as a “jacked up” version of its Mixed Greens hazy IPA, “with an irresponsible amount of Galaxy, Mosaic, and Citra hops,” the brewery says. “We taste strong notes of orange pulp, papaya, pineapple, and peach.”

From our Love Handles files on beer bars we love: L.A.’s Glendale Tap offers a retro feel, 52 taps full of great local beers, and neighborhood vibes.

From Emancipation Brewing in Fairbury, Illinois, comes this recipe that local patrons have been enjoying in quantity at their occasional Kölsch Nights.

Big-city breweries and bars aren’t the only ones who can draw crowds with events dedicated to traditional Kölsch service. In rural Fairbury, Illinois, the locals have quite taken to Kölsch Night in the converted dairy barn at Emancipation Brewing. Cofounder and head brewer Lincoln Slagel explains how and why it works.

Westbound & Down director of brewing operations Jake Gardner won’t tell you how to write your West Coast-style IPA recipe. But he will tell you how to make yours better—with more pronounced hop aroma and flavor that lasts longer in the package.