Fresh Hops (August-September 2015)

Bring a spicy dimension to summertime festivities with your favorite dogs fried golden-brown in a jalapeño-IPA batter.

Here are 6 of the more popular spices used in pumpkin beers, along with the common flavors they impart.

Shrimp poached in IPA get an extra kick from curried mayonnaise.

More than a decade ago, Mark Pasquinelli embarked on a quest to brew the perfect pumpkin ale. Here, he shares his techniques for brewing a fall favorite brimming with malty comfort, rich pumpkin flavor, and an assertive spice profile.

While more associated with savory dishes, IPA adds layers of flavor to desserts such as this chocolate pain perdu with butter caramel-salted peanut ice cream.

The first pumpkin beer arrived in our office recently, so we thought we’d repost this popular article in which Tom Wilmes got the scoop on successfully spiced beers from three pumpkin pros.

Wet hops are a flavorful argument against having everything, all the time. Here’s the lowdown on how professional brewers get the best results with freshly harvested hops.

Professional forager Pascal Baudar pushes the limits of foraged “beer.”

We set out to explore how several craft brewers in Los Angeles are adding a sense of place to their beers in unexpected ways.

Consider these vintage beer and food pairings the next time you’re thinking of pulling a bottle from your cellar or splurging on a vintage offering at a restaurant.

Plan Bee Farm Brewery’s Evan Watson has provided this recipe for their farmhouse ale with dandelions and honey. He says, “If you’re crazy like me, [you can] cultivate a yeast via generations of starters and raw honey. Happy Brewin’.”

Take advantage of those fallen leaves and fresh carrots to try your hand at brewing a beer with foraged ingredients.

This full-bodied, rich roasty porter makes you want to eat turkey and watch football or build a bonfire.

What happens when a monstrous pumpkin ale is aged in fine fresh rum barrels? Rumpkin!

Based on available ingredients, the recipe for this wet-hops lager from Jack’s Abby in Framingham, Massachusetts, changes every year.

Bourbon-barrel aging (or bourbon-soaked oak cubes) adds layers of complexity to this homebrew-scaled recipe for Avery Brewing’s spiced pumpkin porter.

Expect hints of citrus, resin, and fruit to flood forward, followed by a piney, earthy complexity in this recipe designed by Jack Harris of Fort George Brewery.

Try this tasty wet-hops harvest ale recipe from Crazy Mountain Brewing Company in Vail, Colorado.

Try “dry-hopping” this brew, designed by Dave Clapsaddle, a Packaging Tech at Odell Brewing in Fort Collins, Colorado, with marinated, fire-roasted pumpkin puree.

This 2014 GABF silver medal winner has huge pine and grapefruit hops aromas, with flavors of citrus and balanced bitterness.

Brew your own version of Jolly Pumpkin La Parcela for a treat that is packed with real pumpkin, hints of spice, and a gentle kiss of cacao.

Elysian Brewing Co.’s Punkuccino packs a short shot of coffee toddy with just a shake of cinnamon and nutmeg in your pint.

More than a decade ago, Mark Pasquinelli embarked on a quest to brew the perfect pumpkin ale. Here, he shares his finely honed recipe.

We took five systems into our brew lab and put them to the test to help you decide whether an electric turnkey system is for you.

Using only ingredients grown or produced in New York, Evan and Emily Watson of Plan Bee Farm Brewery have made brewing their backup plan.

Butch Heilshorn and Alex McDonald, cobrewers at Earth Eagle Brewings of Portsmouth, New Hampshire, are giving their customers’ palates a more adventurous experience with beers that replace hops with other less common ingredients.

Scratch Brewing’s owner-brewer triumvirate is out to make very drinkable beer that uses local ingredients and tastes very regional.

Here are the three beer bars that we explored in the “Love Handles” department in Issue 8 (August/September 2015) of Craft Beer & Brewing Magazine®.

Here is a six pack of beers that Rue, the eighth certified Master Cicerone, grabs when he’s not drinking one of his own.

Florida was long a craft-beer backwater, but over the past few years, that reputation has completely shifted, on the strength of an intensely creative brewing scene on Florida’s west coast.

We tested three pocket breathalyzers, each designed to help you know when to say when.

We’ve assembled a list of our favorite of these societies so you can start planning your 2016 beer purchases now.

Interested in growing your own hops? Start planning now, and then follow these seven simple steps.

Stan Hieronymus shares the three keys to brewing successfully with wet hops and the four “rules of hops” that you should understand.

When it comes to pumpkin beers, craft brewers have a lot to say.

Barley cooked in IPA adds a nutty, rustic element to this salad with charred broccoli and sweet potato.

IPA amplifies the heat in this grilled cobia with roasted tomatillo IPA puree.