The AHA announces the cancellation of this year’s conference in June, simultaneously launching Homebrew Con Online.
Released to celebrate National Homebrew Day, this is the recipe for Schlafly Pale Ale—inspired by Britain but now a Midwestern classic.
Biotransformation is not just real, it’s measurable, says New Belgium's hops-focused innovation brewer in this deep dive into the mechanics of hops aroma and flavor.
In this edition of Jeff Alworth's Style School, we look to the early days of American microbrewing, when attempts to recreate a neglected British style may not have been historically accurate—but they were something altogether new (and delicious).
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This is Chicago-based Hop Butcher for the World’s hazy, Simcoe-focused ode to a brewery-favorite local cuisine.
The long-term effects of the pandemic closures are unclear, but a Brewers Association survey of their member breweries suggests that the impact will be severe, causing tectonic shifts in the beer landscape.
Oktober ramps up production of low-cost, high-quality seamers for breweries that are pivoting to meet demand for packaged beer.
Pick them in the spring (watch for ticks), steep them to make a big tea, then use that as your mash water... Here, Stuart Keating, cofounder of Earthbound Beer in St. Louis, Missouri, describes a method of brewing with oak leaves.
The name and artwork on cans of Hop Butcher for the World are eye-catchers, while the liquid is a distinctively juicy product of trial and error.
Boston offers a remarkable concentration of top breweries, but Vitamin Sea has carved out a niche with their own take on the New England IPA style, influenced by both coasts and a dedication to nonstop pilot brewing and testing.