From bright and classic to tropical and crisp and various combinations thereof, these West Coast or American IPAs reflect the past and future trajectory of the style. Five pros offer up their favorites.
The innovations that changed hop-growing in New Zealand and the flavors possible in craft beer have today become a Revolution.
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Amid the ups and downs and gradual, stutter-step return to social life, we experienced some transcendent beers—beers that shone, beers that enlightened, beers that made us stop and remember what it’s all about. Here are the pinnacles of the craft.
You voted, we tallied. Here are your favorite breweries, broken into categories by volume produced.
Here are the favorites you picked in these homebrew-related categories.
Since any general “top breweries” list will inevitably slant toward those that make IPAs, we asked about your favorite beers and brewers in these eight specific style categories.
From tank geometry to hydrostatic pressure, Russian River cofounder Vinnie Cilurzo and head lab technician Taylor Lane explain the advantages of traditional open-top fermentation—and why their yeast love it too.
Randy Mosher dissects the intricate workings of IPAs—from the malt to the hop compounds that make them special and compelling—so we can approach our brews and our sensory vocabulary with deeper thought.
In Longmont, Colorado, this small passion project devoted solely to spontaneously fermented beers trusts in data and science to better understand and guide their fermentation, aging, and blending.
With three cheeses, fresh tomatoes, jalapeños, chorizo, and IPA, this is definitely not your neighbor’s Ro-Tel-and-Velveeta cheese dip.