Recent Articles

A brief chapter in the latest adventures of the “Rarest Barrel,” pH1.

Hard seltzers and similar flavored beverages have never been so popular. It’s worth taking a clear-eyed look at the processes and flavorings upon which they rely. Randy Mosher takes us behind the curtain.

West Coast IPA has evolved. From building a pale grist with enough malt complexity to support the hops, to selecting hop varieties that combine the new with the classic, Pinthouse’s Joe Mohrfeld wallks us through the choices.

From malt-forward bières de garde to New World hoppy takes dripping in fruits from the bine, the approaches are myriad and the influences widespread. But which do brewers themselves love? We asked five for their favorites.

Brewmaster Phil Markowski of Connecticut’s Two Roads is known for a methodical approach to wild and sour beers—but he’s embraced hard seltzer as a drink that has its time and place. Here, he discusses the development of their H2Roads hard seltzer.

This is a homebrew-scale recipe for Schell’s base Berliner weisse recipe, a traditionally brewed, mixed-culture take on the style.

The traditional white beer from Berlin has had many guises over the centuries, from simpler Lacto sours to fruit-packed smoothies, via enigmatic, mixed-fermentation constructions more closely aligned with its history.

The maker of some of California’s most coveted wines discusses what drove him back to beer, and to a particular focus on lager as a way to explore the vibrant flavors of barley varieties.

Even in 20th century Belgium, “saison” was interpreted in different ways. Those interpretations continue to branch off into myriad ways today.

Longtime pro brewer Jeremy Myers shares this homebrew recipe for a throwback American pale ale inspired by a true classic.

ABS Commercial has been giving away keg washers since the start of the COVID-19 pandemic. Our ABS team jumped at the opportunity to help out independent brewers, because we’re brewers too, and we truly care about the future and well-being of our industry.

Pinthouse’s Joe Mohrfeld explains his technique for rubbing and evaluating hops to seek out the aromas and flavors you want in your IPAs—and to avoid those you don’t.

Yvan De Baets, cofounder and head brewer at the Brasserie de la Senne in Brussels, has been researching (and brewing) saison for more than two decades. He has argued that “yeast is the biggest myth about saison.” We asked him to elaborate.

Recent numbers from the Brewers Association paint an interesting picture about the impact of a year of COVID-19 on brewery openings and closings.

Over the past decade, Figueroa Mountain has won 25 GABF medals by focusing on exquisitely crafted, broadly traditional ales and lagers. Brewmaster Kevin Ashford spares no beer in the push for further improvement—even those that’ve won multiple medals.

Courtesy of Russell Carpenter, head brewer at Rocket Frog Brewing Company in Sterling, Virginia, here is a homebrew-scale recipe for their flagship American brown ale that earned two GABF medals in the past three years.

Rocket Frog Brewing in Sterling, Virginia, has taken home two Great American Beer Festival medals in the past three years for its flagship brown ale, Wallops Island. Head brewer Russell Carpenter takes us up to the brew deck and walks us through it.

Pinthouse’s Joe Mohrfeld discusses different forms of hops—from whole leaf to Cryo—and why the best hops available might not be the best for your own beers. He also explains a technique for getting the most out of harvest-fresh wet hops.

In Munich in 1872, the famous Schottenhamel tent needed more beer. Josef Sedlmayer had beer to sell ... but it was a stronger lager brewed in the Viennese style. Thanks to beer historian Andreas Krennmair, we have an educated guess about the recipe.

The head brewer of Northern California’s East Brother Beer shares details on their successful lager program—including the award-winning Bo Pils—and much more.