Recent Articles

Courtesy of Kelsey McNair of North Park Beer in San Diego, here’s a homebrew-scale recipe for their new-school, double dry-hopped West Coast IPA with Citra, Mosaic, and Strata—a beer that won gold at the formidable LA IPA Fest in 2020.

Phase Three Brewing uses a special infusion tank to steep and recirculate beer through coconut, fruit, and various other adjuncts. In this clip from his video course, cofounder and head brewer Shaun Berns explains how it works.

Matt Brynildson of Firestone Walker, one of the most respected brewmasters on the globe, answers your brewing questions about collaborations, hops, lager mashing, product development, and more.

“Fermented cold and clean with our German lager yeast,” say the team at Live Oak Brewing in Austin, “this beer highlights the complexity that smoke adds to traditional dark lagers.”

Here are four recent finds that will help you to make better beer—or to better enjoy it, with snacks.

Here we take a simple grist, often a single hop, and a long fermentation process, and we turn it into a classically grainy, floral lager. You’ll be glad to have this one on tap.

Brian Hutchinson and Jonathan Lee of Cannonball Creek in Golden, Colorado, embrace constant change, even when it means huge recipe changes for gold medal–winning hoppy beers.

Martin Bills, director of brewery operations at Oregon’s award-winning Pelican Brewing, shares wisdom from years of experience, a deep commitment to quality, and steady, careful growth.

In this clip from his video course, Phase Three cofounder and head brewer Shaun Berns talks cocoa nibs—what type they prefer, what flavors they bring, how much to use, the possible benefits of longer extraction times, and more.

Brewers are experimenting with a variety of ways, old and new, to squeeze even more aroma and flavor from their hops and cram it into their beers. But how much hop saturation is too much for drinkers?

Developed by Keith Villa, this recipe for a nonalcoholic peanut butter–flavored porter provides a significant dose of THC from dry-hopping with cannabis.

Legal hurdles aside, there are also technical obstacles to getting the main psychoactive component of cannabis into beverages in a stable, predictable way. John M. Verive explains the challenge, the science, the gear—and why it’s coming to a brewery near you.

From our Love Handles files on beer bars we love: Gist offers finely honed ales, music, and atmosphere just off the Brussels tourist path.

Bale Breaker’s location on the family hop farm, Loftus Ranches, offers proximity and access to hops of which many brewers could only dream. Brewmaster Kevin Smith shares perspective on brewing hop-forward beers, gleaned from decades growing up on—and now brewing on—the farm.

Don’t fear the smoke: This recipe leans heavily into cherrywood-smoked malt for a surprisingly smooth and balanced character with the power to convert the skeptics.

Here’s how an unusual partnership between a craft brewery and a logistics firm transformed both businesses.

In this clip from his video course, Phase Three cofounder and head brewer Shaun Berns goes into detail on types of coconut and what they bring to beer, mixing and matching those types, when and how much to add, and more.

With high-quality tanks, fast lead times, and competitive, straightforward costs, Carolina Brewtech is poised to help your brewery grow.

It’s one of the beer world’s great flavor combinations: malt in harmony with the primal appeal of smoke, coolly and cleanly fermented. Best of all, brewing a great smoked lager isn’t all that difficult—as long as you know your malt.

The highly respected brewmaster from Wisconsin’s New Glarus guides us through six monumental beers that always lead to disappointment—because, inevitably, your glass is empty too soon.