Recent Articles

Here’s how brewers are using verticalized AI solutions to gain a competitive edge in a rapidly changing market.

When beer gets high enough in alcohol content, it can pose a threat to can lining and affect how we perceive carbonation. In this clip from their video course, River North founder Matt Hess explains how and why they bottle in glass and adjust for carbonation.

Can barley farming practices help mitigate the increased risk from climate chaos? And how can breweries articulate the value of regenerative practices in their beer? In this conversation with New Belgium and Bell's environmental program director Walker Modic, farmer and brewery owner Derek Heersink, and Proximity Malt commercial director Zach Gaines, we ponder the answers to those questions and more.

There are many kinds of dark beer around the world, but there’s one that stands out as profoundly different from the others—and it features a deep, caramelized flavor that can only come from a nice, hot oven.

Russian River cofounder and brewmaster Vinnie Cilurzo shares this recipe for a beer to celebrate the 25th birthday of one of his favorite hops.

In this special episode, recorded out in the experimental hop fields of Perrault Farms, Russian River’s Vinnie Cilurzo and hop breeder and grower Jason Perrault tell the story of Simcoe—from the early days of breeding through its near disappearance to the current context, where it’s used in Pliny the Elder in modern flowable formats.

This extra pale ale is a crowd favorite at Craft Coast Beer & Tacos in San Diego’s North County. It’s also found success at the highest levels of competition, winning two straight World Beer Cup medals—bronze in 2024, then silver in 2025.

This lush, Riwaka-heavy IPA was a collab that linked the American East Coast with New Zealand’s South Island.

In recent years, the brewing world has learned a lot about terpenes, thiols, biotransformation, survivables, and more. Now, let’s zoom out to consider the essence of hop aroma—the oils that contain all those compounds—and make sense of them in a way that any brewer can use.

From our Love Handles files on beer bars we love: Hip but unpretentious, the Dirty Truth in central Massachusetts draws a crowd of students and bartenders there for a stacked selection of local lagers, saisons, Belgian gueuze, and more.

The eight World Beer Cup and GABF medals earned over their first four years of existence isn’t the first thing people mention when talking about Craft Coast—it’s the tacos. But whether they’re making Mexican-style lager, dark lager, XPA, West Coast IPA, or even hazy IPA, they won’t stop iterating and improving as they blend brewpub flexibility with production brewery rigor.

Featuring dried shrimp, salted crabs, fish sauce, fresh lime juice, tamarind paste, tomatoes, peanuts, and bird’s eye chiles, this one’s not for vegetarians... or anyone with a peanut allergy... or a shellfish allergy... or anyone who doesn’t like “spicy.” But that’s Thai food for you.

For River North’s coffee-infused beers, it’s whole beans, fresh and medium-roasted. In this clip from their video course, founder Matt Hess explains the method.

This fresh, vibrant, spicy Thai dish is a powerhouse of flavor, from its lime-driven acidity to its fiery chiles, crunchy peanuts, and briny little sea creatures. Should you put it in beer? Yes, obviously, you cowards.

From Altitude Brewing in Queenstown, New Zealand, here’s what the team there calls a “mountain IPA,” featuring an aromatic punch from Nelson and Riwaka.

The head brewer of this Brooklyn craft beer innovator brings an iconoclastic approach to hoppy beer honed through years of brewing in Southern California.

From the angel’s share to dilution, River North founder Matt Hess lays out some key considerations to keep in mind when you’re planning to age your beers in spirits barrels.

Discover the added benefits of Five Star Chemical’s Saniclean PAA Pro, a multipurpose sanitizer, cleaner, and descaler.

Here’s how homebrewers can punch up their pale ales with the bright flavors of New Zealand hops. Plus: a method for getting a whirlpool-like flavor burst without having to whirl anything.