IPA Today (August-September 2017)

On your next camping trip, just a half-cup of that tart fruit beer you brought along is enough to brighten this simple treat that’s perfect for an open fire.

As competition increases and the growth of craft slows, more small and mid-tier breweries are being impacted by the pressure—not because their beer is a problem but because everything else is.

Wanting an approachable sour beer to offer in the tasting room while longer-term brews matured, brewers at Los Angeles Ale Works developed the Blüme Union fermentation system to ferment a wheat-heavy wort into a briskly tart Berliner weisse in short order.

What is this thing we call a Milkshake IPA? How do you make one? Should you (or anyone else) make one? Josh Weikert examines these questions and gives you guidelines for making your own—if that’s a path down which you choose to go.

Brewers at The Boston Beer Company ran trials to determine how common spices changed perceived bitterness in various beers. They found that there’s more to bitterness than isomerized alpha acids and more to measuring IBU than those isomerized compounds.

Designing an IPA to appeal to a wide range of beer drinkers is hard. Designing one that remains appealing to drinkers ten years later is damn near impossible.

Here are the three beer bars that we explored in Issue 21 of Craft Beer and Brewing Magazine

Mark Hastings of Überbrew argues that the selection and combination of hops varieties isn't the end-all, be-all of brewing hoppy styles. The real magic is finding the right malt and yeast combination that pulls the best character out of those hops.

There are approaches that can help us find balance in our beers when we want it and make our imbalances work for us when they’re warranted and wanted.

There are approaches that can help us find balance in our beers when we want it and make our imbalances work for us when they’re warranted and wanted.

Maine Beer Company is known for its vibrant and bright hoppy beers, but the secret to their success is methodical work that starts at the very top of the supply chain—the hops fields of the Pacific Northwest.

Tony Lawrence, the brewmaster and co-owner at Boneyard Beer in Bend, Oregon, walks you through building a recipe for a clean, crisp, and very dry IPA.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, looks at what can cause unintentional bitterness in beer.

Mark Hastings of Überbrew in Billings, Montana shares this homebrewed-scaled recipe for one of their "very best" IPAs.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, tackles a question about saving a batch of beer gone wrong.

This recipe is a nod to a hazy, juicy IPA that Great Notion Brewing’s Andy Miller brewed at the 2017 Craft Beer & Brewing Magazine® Brewers Retreat in Astoria, Oregon.

This easy to prepare recipe for campfire flatbread is perfect for your next camping trip.

Zach Gordon, head brewer for Brew Gentlemen (Braddock, Pennsylvania) shared this clone recipe of their Legendary Weapons New England–Style IPA, scaled to a homebew batch size.

Early adopters and brewers of the softer, juicier New England–style IPA, the “gentlemen brewers” at Brew Gentlemen in Braddock, Pennsylvania, live by kaizen, a manufacturing term for continuous improvement. And their IPAs and pale ales show it.

We asked five brewers to share some of their favorite IPAs with no limits as to sub-style or strength.

This region of North Carolina is a worthy, if not requisite, addition to your beercation bucket list.

This recipe from Josh Weikert will help you make your best English IPA.

Serve these grilled pepper halves and Kölsch-poached eggs with campfire-grilled toast or biscuits and gravy..

The “Love Handles” department in Craft Beer & Brewing Magazine® is devoted to great beer bars. Here are the three beer bars that we explored in Issue 20 (August/September 2017).

Rogue Brewmaster John Maier’s personal palate leans toward classic expressions of intense flavors.

Steak soaked in an IPA marinade, grilled over an open fire, and served with a tangy chimichurri—what could be more delicious?

Basically, chilaquiles are corn tortilla pieces that are fried, then cooked in salsa, and sprinkled with cheese. For this summertime cookout recipe, we use a Mexican lager and make the salsa as we go, then add eggs.

Whether you’re relaxing poolside, stretched out on the towel at the beach, or chilling in a vacation rental, now’s the time to catch up on some new beer books and new releases of classics.

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