Expert interviews, brewing insights, and industry trends.
You can make medal-winning helles and modern West Coast hoppy beers many different ways, but for the head brewer of this suburban Seattle brewpub, there’s no rushing the mash and no substitute for time in fermentation and conditioning.
Years of iteration combined with several stints interning at a Franconian brewery helped hone Howe’s approach to flavorful, fulsome lager—and the counterintuitive methods rooted in an older style of German brewing contribute to a character that’s difficult to achieve any other way.
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.
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.
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.
The head brewer of this Brooklyn craft beer innovator brings an iconoclastic approach to hoppy beer honed through years of brewing in Southern California.
Putting intention aside and embracing immediate inspiration is not a practice most associate with brewing, but at Long Island’s Noble Savage, the practice results in inspired hazy IPAs that make waves.
Brooklyn’s Kings County Brewers Collective, or KCBC, embraces the frenetic pace and ranging influences of life in the city that never sleeps. But the beer they brew continues to speak in its own voice, running alongside their New York peers rather than trying to chase them.
Running the bar at a Michelin-star restaurant in NYC instilled a spirit of constant exploration in the founder of this vibrant Brooklyn outpost. Now, innovation means everything from developing meaningful supply chains to approaching brewing like a jazz musician.
Breweries are using real taproom data to answer the question “what do people want to drink” and brew what sells. From tracking style velocity to spotting daypart trends, learn how these breweries translate point of sale insights into production plans that make sense for their business and their fans.
It may not be “beer,” per se—the beverages being produced by Connecticut’s Float House cannot legally be labeled as such. But one look at the packaging of their “THC IPA” tells you everything you need to know.
Just how much impact can malt make in märzen? Moontown’s contrasting approach with different malt sources for two of their top award-winners offers a glimpse into the flavor possibilities and the process tweaks that each require.
Whether he’s bittering with early-pick Columbus, dropping a hefty dose of CO2-extracted Simcoe at five minutes alongside T-90s, or knocking out onto flowable hop products, Shaun Kalis of Ruse has found that the key to long-lasting flavor and aroma in West Coast IPA is to include a little something old with a little something new.
As today’s drinkers become more health-conscious and watch both carbohydrate and caloric intake, it becomes more and more important for craft brewers to deliver compelling and flavorful beers that fall within these drinkers' parameters. This episode focuses on how leading brands address the market, and how brewers can use familiar brewing techniques and ingredients to make better low-cal and low-carb beers.
It’s hard to call classic PNW hops “trendy,” but at Portland, Oregon’s Grand Fir, Whitney Burnside is finding new ways to build modern IPAs with these familiar varieties, creating consistent base character in IPA before branching out with expressive top notes.
Has Gen Z stopped drinking? Has the craft-beer bubble finally burst? There’s a lot of sensationalism out there, so we turned to National Beer Wholesalers Association chief economist Lester Jones for a data-driven take on what’s real and what’s just vibes.
We often think of “balance” in brewing as a little bit of this, and a little of that. But with nonalcoholic beer, a little bit just doesn’t cut it—more flavor is better, more body is necessary, and balance becomes the delicate art of finding middle ground between the out-there extremes.
Buying and integrating used equipment doesn’t mean just plug and play—what looks like an incredible bargain in used brewhouse or cellar equipment could just as well turn into a nightmare of a money pit without strategic planning, thorough integration, thoughtful modernization, and on-the-fly creative problem solving. This partner podcast focuses on real-world integration case studies with fast-growing Big Grove Brewery.
Is it possible to make a hazy IPA that’s sweet and satisfying, but also reasonably dry and drinkable, with expressive hops that entice and intrigue? Montreal’s Messorem plays with perception to do just that.
Boréale is a household name among Quebec craft-beer drinkers—its ads even appear on Montreal bus stops—but that weight of history took a turn nine years ago with an experiment in hazy IPA. Today, the innovation continues as the brewery’s nonalcoholic beers are some of the biggest sellers in the province.
For this special episode, we’ve partnered with our friends at Abstrax to bring you a panel discussion on using terpenes, extracts, and more, featuring Tyler Thurman of Highland Park, Jude LaRose of Hop Butcher for the World, and Ross Hunsinger of Abstrax.
Credited by fellow brewers in Montreal as an early lager proponent, Jean-Phillippe Lalonde has been cold-fermenting craft beer for the better part of 15 years. And while he’s no dogmatic traditionalist, there are lines he just won’t cross.
In this partner podcast brought to you interruption-free by Miura Boiler, we dig into hot-side design and optimization to understand how small design decisions have big downstream impacts.
From their farm, brewery, and taproom/farmstand an hour north of Montreal, Macallen is integrating agriculture with beer across multiple dimensions—not just for the story, but in pursuit of great flavor.