Recent Articles

While not for vegetarians, oyster stout has the power to raise eyebrows with its sheer oddity and unlikely compatibility of flavors. The stout base is ideal for brewers with any level of experience—but are you ready to play the shell game?

Through beer weeks, brewers have the power to re-engage consumers, raise the bar for quality and cooperation, and advance the craft during challenging times.

The first and most established traditional Norwegian-style heimabrygg in the Western Hemisphere is a beer called L’Oeil du Mouton, brewed since 2016 in Saint-André-de-Kamouraska, Quebec, on the banks of the St. Lawrence River. At the Microbrasserie Tête d’Allumette, owner-brewer Martin Desautels explains their methods and inspiration.

Long to mash and boil yet quick to ferment, these robust, juniper-tinged, barleywine-strength ales represent a farmhouse tradition worth celebrating—and you can raise a glass just a few days after brewing.

With thanks to Bradley Miles, head of R&D and innovation brewing at Firestone Walker, here is a homebrew-scale recipe for their modern take on West Coast IPA. Lager yeast and light malts create a “blank canvas” on which the hops can shine.

A recent release at California’s Firestone Walker may be a window into where IPA is headed, going for clarity and lean fermentation while borrowing hop-saturation hocus-pocus from the hazy grimoire. Brewmaster Matt Brynildson explains.

With thanks to the team at Shades Brewing, here’s a homebrew-scale recipe for their award-winning sour ale that gets a mix of farmhouse yeast and lactic bacteria, and also serves as the base for multiple medal-winning beers.

Ryan Joy, head brewer at Sweetwater’s operation in Fort Collins, Colorado, details the process of dialing in Alpine Nelson, Alpine Duet, and Green Flash West Coast IPA as their company takes over the brewing of these influential brands.

In South Salt Lake, Utah, the team at Shades Brewing has transformed a proprietary yeast culture and a dash of bad luck into brewery magic.

Flagstaff, Arizona, offers eight breweries, great walkability, plenty of history, culture, fresh air, and four seasons of fun in a cool mountain town.

In this clip from their video course, Hop Butcher for the World cofounders and brewers Jude La Rose and Jeremiah Zimmer bust up some T-90s and explain how to “rub” and evaluate hops as found in their most popular format today.

Josh Weikert pulled some levers and turned some dials on his own American stout, and this is the result. This version uses cold-steeped, cracked coffee beans to complement the complex roasted malt and pine notes.

When it comes to building a recipe—and then making adjustments to get exactly the flavors you want—there is no family of beers as complex and as rewarding as stouts. Here are the levers and dials you need to know.

From our Love Handles files on beer bars we love: Stephen Beaumont takes us to Brazil’s classy, labyrinthine chapel of interesting beer and atmosphere.

For their six-pack, J.C. and Esther Tetreault of Trillium select some firmly hoppy beers that reflect memories and collective experiences as well as shared approaches to brewing and hospitality.

A restrained touch of caramel, firm bitterness, citrus-forward hops, and a pitch of thiol-promoting yeast all come together for a new spin on the classic American IPA.

In the last of our special episodes that offer brewers’ insights into their Best in Beer 2022 winners, Twin Barns head brewer Randy Booth shares the process behind their top-scoring German-style pilsner.

By applying what we know now—using a grain bill that goes easy on the crystal/caramel malts and new yeast strains that overlay fresher, brighter aromas—we can achieve an updated throwback that lets us enjoy the best of both worlds.

In this clip from their video course, Hop Butcher for the World cofounder Jude La Rose describes what Riwaka’s unique full-spectrum flavor profile can do for a beer, whether that’s an IPA, a lager, or even a Kölsch.

Maximum flavor in fruit and other ingredients is what consumers have grown to expect from Wiley Roots, and they’ve built an atypical process for building intense but rounded flavor in fruit beers as well as bigger barrel-aged stouts.