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We were busy this past year tasting beers that were sent to our office, shared at a bar, brewery or pub, and poured at festivals around the world. It’s difficult but rewarding work and we’re pleased to present our editors picks for top beers of 2018.
The results are in! We asked our readers to pick their best beers of 2018. From new and hazy IPAs to classic saisons and stouts read on to see if your favorite made the list.
In this special edition of the podcast be among the first to hear the breweries who made the list and why, and get a peek behind the curtain on how beers are selected.
While the normal process is to add special ingredients on the cold side Evan Watson of Plan Bee Farm Brewery makes a compelling case for why you should add everything from herbs to fruit into your coolship during the initial fermentation period.
People understand how terroir affects wine, hops, and even coffee, but how terroir affects barley hasn’t really been explored in great detail. That’s changing, and one Alberta brewery hopes to elevate beer’s unexplored ingredient.
Learn about brewing with maple syrup from Neil Fisher, the head brewer and owner of WeldWerks Brewing in this tip of the week.
Afterthought Brewing Company’s Saison Meer: Dandelion is a blonde mixed-fermentation saison brewed with dandelions and Midwestern ingredients and aged in oak.
Lambics are hard to get right. They take a long time to mature, so you’re going to need to show some patience. They’re worth it, though. In exchange for a couple of hours each year, you can develop a steady rotation of complex and flavorful sour beers.
One nice thing here is that once you get past the “emergency – need beer” time window, you can lager this beer just like any other. Tuck the bottles or keg away for a few weeks of cold refrigeration to clean up and clear up.
What fruits work best when it comes to brewing a Florida-weisse? J. Wakefield has the answer in this week's podcast. The celebrated homebrewer turned pro also talks about his love of stouts, the art of collaboration and much more.
In this video tip Evan Watson says it's not impossible to make farm-inspired beers if you live in a more populated area, but it takes some thought and planning.
One of the great challenges brewers will have to tackle in the coming years is how will they honor tradition with lagers and pilsners while also forging new paths forward, as they’ve done with styles such as India pale ale.
Certified Saké Advisor Jeff Cioletti discusses the importance of lactic acid in the Saké making process.
If you brew with oats because you’ve accepted this as common knowledge but have never actually experimented with it yourself, then this recipe will be especially edifying.
Drink this one as soon as it’s ready. It doesn’t age poorly, but the seasonally-evocative nature of the recipe might make it seem out-of-place. Happy (early) Holidays!
For Los Angeles Brewmaster Alexandra Nowell of Three Weavers Brewing Co, indelible impressions of taste, experience of place, and a thorough appreciation for the craft inform the picks for her desert-island six.
Northern Virginia’s Aslin Brewing are brash and outspoken with a no-holds-barred approach that’s reflected in their progressive take on brewing.
Dunkin’, the doughnut-and-coffee chain, has connected and collaborated with another New England institution, Harpoon Brewery, to create a coffee-infused porter that will be available through the end of the year.
Start working this one into your autumn or late-winter lineup (I like it as a “welcome to spring” beer), and I think you’ll find yourself with a new favorite sessionable lager.
Taylor Caron is here to talk about brewing high gravity beers and in this video tip discusses one very important piece of equipment.