Recent Articles

C Squared Ciders Founder Andy Brown offers a few tips on picking the right juice before you begin fermentation of your cider.

There are choices you can make when it comes to picking the right wheat for your grain bill. But by going a little deeper and using artisanal varieties of wheat Nile Zacherle of Mad Fritz Brewing says you can really draw out new flavors in your beer.

Triple Crossing Beer’s flagship DIPA is overwhelmingly dry hopped with Mosaic and Simcoe. It’s soft, smooth, and hugely hops-forward with notes of tropical fruit, pineapple, passion fruit, and mango balanced with hints of resin and pine.

It can be difficult to find new ways to innovate. That doesn’t mean breweries aren’t trying. Building on a tradition of taking beer past its existing boundaries, some brewers are exploring the oceans, forests, and beyond.

Steve Bischoff, lead brewer at Root Down Brewing Co. knows a thing or two about traditional American IPA. Last year he won gold at the Great American Beer Festival in the category and nabbed best mid-side brewer and mid-size brewery in the process.

How a brewer in the Midwest used a mash filter to create a beer that mimics bourbon and then decided to make a proper cocktail.

Not all dark beers—and most especially not all dark lagers—are the same. Take some time to parse the different dark lager styles out there and consider not only how they differ but also how we can modify our brewing approaches to produce them.

While some think of beers as being either lagers or ales, there is a third category: hybrids. Let's examine how the beers in this category differ from each other but also how we can make recipe and/or process changes to make them the best they can be.

In this edition of Lovehandles we explore The Dram Shop, JK O’Donnell’s, and Hand + Foot

This soft and hazy IPA from Mikkeller San Diego was designed to mesh with the fruit flavors generated by the Hornindal kveik yeast strain.

Keith Villa, creator of Blue Moon had a vision for bringing his favorite Belgian beer style to America. It worked and here Villa walks us through typical Belgian recipe construction and how he tweaked tradition to amplify “first sip likeability.”

The founder of Modern Times Beer talks about how his homebrewing hobby led him into the beer industry, and reflects on differentiation within the highly competitive craft beer market today.

The chefs at Sierra Nevada Brewing Co. have a passion for fresh food. With a thoughtful approach to farming, its agriculture teams on both coasts maximize their playgrounds and sometimes even get the brewing staff involved with recipes.

Ready to take your hoppy beers to the next level? In this video tip Chris Tropeano discusses proper purging methods and oxygen levels for packaging that will help your beers taste fresh.

The close relationship between cannabis and hops plants is well-known, but getting effective and repeatable results from a cannabis infusion in finished beer is still an emerging science.

Brewers around the world continue to brew and improve upon a once largely forgotten style, and its combination of earthy and woody flavors is gaining new fans every day. Stan Hieronymus explores the world of Grodziskie.

WeldWerks Brewing Cofounder/Brewmaster Neil Fisher talks about yeast in hazy IPA and how what you see is not always what you get.

In this edition of Lovehandles we explore The Iowa Taproom, Brewport Taphouse, and The Raleigh Times

This beer is an effervescent smoked beer with a potent herbal Saaz bouquet. The wheat malt and the bubbles allow for the full-body feeling in a 3 percent ABV beer, not to mention the meringue-like head.

Brewers are experimenting with white koji to speed up the time to acidify their kettle sours.