Craft Brewing Magazine
Podcast Episode 444: Mike Foniok of the Establishment Takes an Ultramodern Approach to Mixed-Culture Fermentation
Table beer and mixed-culture beer only account for 2 percent of sales at the Establishment in Calgary, Alberta—but cofounder Mike Foniok says its takes up about half their floor space and half their time. That attention is paying off with awards at the highest level.
Inside the New Science of Hop Quality
In this first part of a three-part series, experts from John I. Haas weigh in on the evolving nature of hop quality, best practices in hop selection, the challenges of year-over-year and lot-to-lot variability, and the new tools and methods available to brewers to ensure consistency from field to glass.
Water Choices that Help Hops to Shine | Video Tip
You don’t want your water to get in the way of hop-saturated flavors. Here, North Park founder and head brewer Kelsey McNair sketches out a few different water profiles that depend on style—and why he might adjust those profiles, depending on choices made elsewhere.
Beyond the Pint: Meeting the Demand for Low-ABV, NA, and Functional Craft Beverages
Craft is evolving. Discover how breweries are meeting demand for low-ABV, NA, and functional drinks—with smarter tech, smaller formats, and bold flavor innovation.
Investigating the Origins of Lager Yeast
Fermentation has been around for billions of years, but only recently did a new type emerge—lager fermentation, conducted by an organism that didn’t exist for much of Earth’s history. Here is its story... starting from the very, very beginning.