Using a single hop variety in a recipe is the truest way to see the expression of a certain hop and what it brings to a beer. Once you understand that hop, it's time to master blending.
With each new release in their sour IPA program, the brewers of Hudson Valley Brewery are bringing converts into the fold. They are blending down from an acidic beer base, going strong with botanicals, and using hops that convey more than just bitterness.
From Bearded Iris Brewing (Nashville, Tennessee), here’s a Pilsner-based IPA that uses Columbus hops extract, Mosaic and Simcoe Cryo, and Galaxy, Mosaic, and Motueka hops.
James Priest of The Referend Bier Blendery in Pennington, New Jersey, has thought a lot about pH and making sure it’s just right for his beers. Here he shares his insight on what he’s learned and put into practice.
The brewing duo behind Festus, Missouri’s local brewpub-turned-stout factory share their thoughts on adding adjuncts to stouts, blending batches, parti-gyle brewing, and more.
Get a crash course in testing different ingredients for your homebrew to determine what might work best for a recipe. In this video tip Tim Gormley explains his methods.
Real lambic takes time. It laughs at hasty plans. Until recently there were only eight lambic brewers in the Senne Valley. Discover the two newest brewers taking on a very old tradition.
Learn what Wiley Roots Cofounder/Head Brewer Kyle Carbaugh has learned when it comes to proper timing for brewing fruited beers with Brettanomyces in this Craft Beer and Brewing Magazine video tip.
A new generation of breweries has opened in Nashville recently Perhaps none is better known or more sought after than Bearded Iris Brewing, a hops-forward brewery that opened 3 years ago with three partners who aspire to continually innovate and grow.
From Seventh Son Brewing Co. (Columbus, Ohio), here’s a homebrew-scaled recipe for a cocoa- and vanilla-infused imperial stout with a hefty dose of salt.