Odd13 was one of the first breweries west of the Mississippi to take hazy IPAs into the world of production, launching Codename Superfan in 2015. In the years since, they’ve continued to experiment with the style, and have learned much in the process.
Zac Harris talks about the nuance and importance of temperature control during the brewing process to ensure that your final result is perfect.
This beer will be smooth in the mouth and features aggressive late and dry hopping, making it more of a “New School” (hence the name) American pale ale.
Jeff O’Neil of Industrial Arts Brewing Co. introduces us to his brewing equipment and talks about lessons he's learned when adding hops to wort, specifically when it comes to temperature.
Randy Mosher, the author, is also the creative force behind both Forbidden Root Brewery and 5 Rabbit Cervecería in Chicago. Here, here talks about beers he’s tasted over his career in beer that have helped form many of his memorable lessons.
Brewing with extract doesn't mean sacrificing flavor. Rather than going heavy on the chocolate malts, this recipe spreads the wealth and includes healthy additions of light crystal, dark crystal, and more.
Veronica Vega, the head brewer at Dechutes Brewing Co. in Bend, Oregon walks us through the creation, trial, error, and eventual completion of the brewery's new light pilsner.
Grain is your beer’s base and the most expensive ingredient. This guide covers strategy, policy, and important points and reminders.
Consistency is key when it comes to step mashing. Get a peek inside the Euresko Beer Co. brewery and learn about the process and how you can apply it to your homebrewing.
In this issue’s Learning Lab column, Jester Goldman shows you how to expand your knowledge of yeast strains so you can pick the right yeast for your next batch of homebrew.