Craft Brewing Magazine
Navigating the High Seas of Hops
It seems like every day a new hop variety or new hop product is launched into a market already flooded with a plethora of incredible options. How then, do you as a brewer discern which of these new varieties or products might have the potential to distinguish and differentiate your existing beer brands or new brands in development?
Recipe: Sunriver Che Figata Italian-Style Pils
With a burst of Lórien hops in the whirlpool and more in the dry hop, the team at Sunriver Brewing in Sunriver, Oregon, describes this hop-forward pilsner as “distinctly crisp, with elegant hoppy notes of wildflowers, lemongrass, and black tea.”
Podcast Episode 461: Von Ebert and Zero Gravity Save Money and Make Better Beer with Process Aids
In this episode, produced in partnership with RahrBSG, we zoom in on process aids in the brewhouse and cellar, from anti-foaming agents and finings to enzymes and more. Joining the conversation are Sam Pecoraro of Von Ebert, Steve Theoharides of Zero Gravity, and Ashton Lewis of RahrBSG.
Hoppy Lagers Are on the Clock
As today’s brewers explore the subtleties of hop-forward lagers, they’re finding ways to balance proper fermentation time with the brightest possible hop expression.
Podcast Episode 460: How Notch and Halfway Crooks Formulate Recipes for Tasty (and Convincing) Nonalcoholic Beer
In this excerpt from our Deep Dive series on nonalcoholic brewing, Chris Lohring of Notch, Shawn Cooper of Halfway Crooks, and Craig Thomas of Abstrax share perspectives on building flavor and body into NA beer.