Smart and effective hops pairing is a front-end, preproduction skill that every brewer should work to develop because pairing, blending, and mixing hops increases the odds of getting what you want out of your recipes and beers.
Next time you’re planning a spring or early summer homebrewing session and you look out onto the lawn and see dandelions popping up, don’t hit them with the mower. Gather a bunch and add them to a saison recipe.
Certain hops play leading roles, but the supporting actors are just as important and often overlooked. Sean Buchan of Cerebral Brewing shares some of his favorites.
BJCP Grand Master Josh Weikert talks about the length of the boil and why it matters when making low ABV recipes.
Pinthouse Pizza Director of Brewing Joe Mohrfeld joins Jamie for a hop-centric conversation that touches on everything from hop trends in the 2018 crop year to hot and cold-side hopping methods.
Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast answers a question from a homebrewer looking to go all-grain.
Far from being just the “middle child” of the British Pale Ale family, the Best Bitter should be one of your favorites because it combines the lightness of the Ordinary Bitter with the more flavor-forward nature of the ESB.
Proving that experience is the best teacher, Jay Bullen, a homebrewer turned pro who has bounced from one side of the country to the other, recently settled in northern Massachusetts and is now focused on creating traditional styles.
You’ll get your fill of haze and pastry stouts; hops are everywhere.
Thiols, also known as mercaptans, are sulfur-containing organic compounds with a sulfur atom bound to a hydrogen atom. Thiols make up less than 1% of the essential oils in a hops cone but might hold a key to the fashionable in-demand tropical flavors.