Wine

Cider isn’t the only fermented fruit messing around with craft beer’s most cherished ingredient. In California, Field Recordings’ dry-hopped pét nat marries the best of wine and beer.

For the director of brewing operations at California’s The Bruery, sensory evaluation is what drives decisions, and beers earn their shot at becoming bigger releases by working their way up the tiers.

Jeffers Richardson, the former barrel master of Firestone Walker Barrelworks (Buellton, California), explains how using wine barrels for beer has evolved and what they look for and expect when working with wood that once housed vino.

Convert your friends to craft beer with these recommendations.