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Join Pinthouse Pizza Brewmaster Joe Mohrfeld for a master class in getting the most out of hops to brew highest-quality, aroma- and flavor-forward IPAs.

With freshly minted GABF gold for Spellbinder IPA, Phoenix’s Wren House hopes its new production facility can finally keep up with demand for its hazies and barrel-aged knockouts.

The foundational style of independent American brewing is still rooted in its bedrock, even as today’s brewers riff on it in new ways. Whatever take on pale ale you fancy, Josh Weikert explains why you should always order one.

Remember malt? Imperial red ale does. Brian Seffer, head brewer at Claremont Craft Ales in Claremont, California, explains the philosophy behind Happy Days, the 9.5 percent ABV red ale that brought home GABF gold in 2018—then did it again in 2020.

With the Continental Army at Valley Forge in mind, Josh Weikert brews this historically reimagined stock ale with molasses, spruce tips, and a portion of smoked malt.

Ryan Crisp, Alesmith’s director of brewing operations, shares the behind-the-scenes design and technique that make their Speedway imperial coffee stout so iconic.

This “bread IPA,” with a profile like a big, bitter British ESB, gets extra character and body from the addition of crusty, unsold loaves from Brussels supermarkets—promoting a less wasteful economy while suggesting new avenues for flavor experimentation.

The growing importance of packaging calls for greater attention to quality control, to ensure that customers are getting the best possible beer.

The rising interest in hard seltzer and other not-so-beery beverages has led to new looks at existing gear in the brewhouse—as well as investments in equipment or partnerships that could have wider benefits.

If your hard seltzer fermentation gets sluggish toward the end, there are things you can do—such as check and adjust pH—and there are things you shouldn’t do. Chris Colby explains.