Recent Articles

The man who wrote the books on hops, terroir, wheat, monks, and more shares some surprising highlights from the past year.

Courtesy of Oliver Wesseloh, brewer and founder of Kehrwieder Kreativbrauerei in Hamburg, Germany, this single-hopped IPA goes all-in on Callista.

The season can’t begin without Celebration—but first, there’s a journey to pick the right hops and rush them back to the brew kettles.

Alvarado Street’s J.C. Hill leads this master class in using knockout hops, yeast, enzymes, and other techniques to squeeze the most aroma and flavor out of your hops.

Feed your brains! From vegetarian cooking (and pairing) with beer to brewing with cannabis to local beer-history deep-dives, here are some books we enjoyed this year.

Poland’s Browar Pinta established a reputation for risk-taking in craft styles, focusing on hop-forward IPAs and extending that creative approach to everything from dry-hopped Baltic porter to barrel-aged big beers.

From our Love Handles department for beer bars we love: In Bellefontaine, Ohio, this small-town hub for local beer lovers also attracts city folk who want to get out of town for a great pint.

This strong ale leans into British ingredients and London ale yeast for a robust but elegant brew that also serves ably as a winter warmer.

Which states have won the most medals in the Great American Beer Festival relative to the total breweries in the state?

We found this digital hydrometer to be a snap to use, encouraging more diligent monitoring of our fermentations.

This old-school Cascadian dark ale embraces piney Chinook hops in Sasquatchian proportions. Don’t worry about the IBUs—this should end up relatively balanced, with enough malt and hop flavors and aroma to provide depth for the bitterness.

Need a surprising dessert for the holiday table? Here, rich imperial stout deepens a simple and palate-refreshing ice cream preparation.

Maybe that P in IPA can stand for “pitch-black.” Once again helping us to extract the most characterful beer from extract brewing, Annie Johnson has the details on Cascadian dark ale, aka American black ale or black IPA.

This Burke-Gilman take on a Czech-style dark lager is inspired by the legendary beer served at U Fleků in Prague.

The idea is simple: an IPA that relies on German ingredients—especially the country’s distinctive aroma hops. Does it exist? Yes. Is it rare? Also, yes. Josh Weikert digs into the German and U.S. beer scenes to find out why—and to get the blueprints.

The brewmaster of Firestone Walker in Paso Robles, California, lays out the brewery’s methodical approach to blending hops for elevated flavors and aromas in distinctive IPAs.

Writers and critics Stan Hieronymus, Kate Bernot, Alex Kidd, Samer Khudairi, and Joe Stange share their favorite beers and noted trends from the past year.

This easy-to-follow, three-step plan can help your brewery establish a safe and effective cleaning routine.

Fruit-forward, soft, hazy, juicy, pillowy—whatever your adjectives, this is for sure: These IPAs have captured the flavor imagination of a still-growing number of beer drinkers. Here, five pros share their top picks.

Oxygen can lead to spoilage—but so can a totally oxygen-free environment. Russian River cofounder Vinnie Cilurzo and head lab technician Taylor Lane share some wisdom—including insights about why bottles might beat cans when it comes to fighting oxygen.