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By applying what we know now—using a grain bill that goes easy on the crystal/caramel malts and new yeast strains that overlay fresher, brighter aromas—we can achieve an updated throwback that lets us enjoy the best of both worlds.
In this clip from their video course, Hop Butcher for the World cofounder Jude La Rose describes what Riwaka’s unique full-spectrum flavor profile can do for a beer, whether that’s an IPA, a lager, or even a Kölsch.
Maximum flavor in fruit and other ingredients is what consumers have grown to expect from Wiley Roots, and they’ve built an atypical process for building intense but rounded flavor in fruit beers as well as bigger barrel-aged stouts.
New York City–based writer Courtney Iseman, a Craft Beer & Brewing contributor and author of the newsletter Hugging the Bar, shares her highlights from the past year.
An influential if irreverent voice among drinkers today, the driving force behind DontDrinkBeer.com and the Malt Couture podcast shares his top tips and beers of the past year.
Our intrepid managing editor—currently based in Bangkok—shares his favorite beers of the year and ponders what may lie around the next corner.
From books on Brussels beer and brewing with hemp to a handmade bottle-pouring cradle, here are a few recent editors’ picks that could also work as gift ideas.
IPAs have become the driving force and signature style family of American craft beer, now available in a wide spectrum of forms, flavors, and strengths. But which ones do the pros prefer? Here are five of their picks.
Among the many takeaways of the pandemic: Drinking beer at home can be a real pleasure. Here, our Gearhead considers some of the gadgets, equipment, and other improvements that can help make your beer-house a beer-home.
Need an impressive dessert for that holiday gathering? These truffles are richly flavored and easy to make. For best results, use high-quality chocolate and a delicious milk stout.
In this clip from their video course, Hop Butcher for the World cofounders and brewers Jude La Rose and Jeremiah Zimmer explain how they select and deploy a “banger” hop such as Mosaic, as compared to more role-player “passenger” hops.
From Hammer & Stich Brewing in Portland, Oregon, comes this classically shaped American porter balancing darker malts with Pacific Northwest hops.
Adjuncts and oak are nothing new to the world’s darkest beers, whose twists and turns over the past three centuries tell a story of constant—and ongoing—reinvention.
Want an alternative to turkey this holiday? Choose a lush double IPA to add a juicy quality to the brine in this piquant pork preparation.
Opening at the start of the pandemic took Wild East in a different direction than they’d originally planned. Yet focusing on decocted Czech-style lagers and accessible mixed-fermentation beers—along with West coast–style IPA—has earned them loyal fans.
Old-school malt layers, New World hop flavors, and that beautiful red-amber color... Love live the red IPA.
There it is—bright red on store shelves, drinkers sprinting to it like it’s the first gift under the tree.
The hops you select don’t always bring what you loved about them to the finished beer. Hop Butcher for the World cofounders and brewers Jude La Rose and Jeremiah Zimmer explain how Cryo hops, blends, and process tweaks can help you nail that target.
Two brewers of our featured Best 20 Beers in 2022—Carey Fristoe of Black Spruce and John Garcia of King Harbor—discuss the creative and technical processes that went into their exceptional beers.
Where are your hops grown? To put the hop-growing regions in their global context, here’s a comparative look at the production in various countries.