Let's Play IPA (Aug-Sept 2019)

Hops for bitterness, flavor, and aroma... and, often, three corresponding additions to the boil. Using one-gallon test batches hopped differently, let's test our assumptions.

This American-style extra pale ale is brewed with a nice layer of wheat and hopped exclusively with Citra. It’s super-smooth with a light body and dank notes of tangelo, nectarine, and kiwi.

A traditional-style farmhouse ale is infused with lemon zest, giving the beer a bright, fresh lemon flavor to balance the earthy, fruity base. A refreshing crusher for any season.

Make it funky, or keep it rustic? From Saccharomyces fermentations to mixed-culture medleys, here are some of the finest retellings of that old story called "saison."

In Northern Virginia, Aslin Beer Company’s humble start as a two-barrel brewhouse instilled a discipline of experimentation and learning. Now it's one of the mid-Atlantic’s top brewers of progressive, flavor-forward beers.

In case the colder months get you down, this brightly hopped wheat beer offers a taste of Southern sunshine.

In every issue our Love Handles department features three great beer bars. For Issue 34 we went to the Pine Box (Seattle), Stein Haus (Great Falls), and Small Bar (San Diego).

Nick Soulias of Tin Roof in Baton Rouge, Louisiana, says that yeast is key to accentuating hop character in "juicy" beers. He puts it to work here in their flagship IPA recipe.

Scott Vaccaro of Captain Lawrence in Elmsford, New York, shares his insight on why lactose works and what it brings to IPA.

The founders and brewers of Ruse Brewing in Portland, Oregon, are meticulous about ingredients and trust their collective gut like a compass to steer them through turbulent times.

This quick and tasty hazy IPA uses malted oats for a luscious body to support a ton of hop oils.

For homebrewers who rely on malt extract, New England–style IPA is tricky thanks to a typical ingredient: oats. Here are solutions.

There are more than 100 varieties available today, but brewers are always on the lookout for new hops with appealing traits. So are growers. Let’s take a closer look.

Open fermentation is not a method used by many breweries, especially for IPAs—though Russian River is a notable exception, as is Anchor Brewing. Here, Anchor head brewer Scott Ungermann talks pros and cons.

The brewers from Chicago’s Hop Butcher For the World offer advice on blending hops successfully.

Monkish Brewing co-founder Henry Nguyen offers up this sixer of beers that have made a mark on his brewing journey.

Missing summer already? This creamy, sweet milkshake IPA might bring it back.

Craft beer's best-selling category offers a deluge of choices. What's worthy of your glass? We asked the brewers of GABF gold-medal–winning beers to share their top picks.

Here’s a lighter-side pils that is crisp, dry, and quenching.

Peter Kiley, Brewmaster of Monday Night Brewing in Atlanta, has a lot of opinions when it comes to milkshake IPAs. Since the style is so loosely defined, he enjoys the freedom to get creative.

Opening a new brewery in Orange County, California—an area rich in respected brewers and savvy drinkers—takes guts and talent. Fortunately, the team behind Chapman has both in abundance.

A look at the expanding struggle to make craft beer more inclusive.

Here are four great examples of a style that doesn’t get much attention these days, despite the depth that reminds us why old ale endures.

A humorous look at the intersections and insanity of craft beer.

Since founding La Cumbre in Albuquerque in 2010, Jeff Erway has combined creativity with precision to earn six medals from GABF and four more from the World Beer Cup. Here, he names a six-pack of beers that have influenced his own journey.

Once you figure out how best to avoid the pitfalls of using hazelnuts (also known as filberts), you’ll find a solid adjunct that is a versatile player with other ingredients in a variety of styles.

This glass of Pilsner is mad at the beer world, and isn't going to take it any more.

It’s clear that much about the origins of saison is confusing. That doesn’t mean there aren’t style marks to strive for. Randy Mosher breaks down this beer (often called farmhouse) point by point to give us a better understanding.