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Author: Marshall Schott Back in 2013, a few months before the launch of Brülosophy, I did something I’d been scared […] The post Brü It Yourself | Northern Brewer Honey Kölsch appe...
Author: Marshall Schott I’ve been a lager lover from the beginning of my homebrewing journey, though given the paucity of […] The post Brü It Yourself | Jantarová Cesta 12° appeare...
The Big Friendly in Oklahoma City has won nine Great American Beer Festival medals for its beers over the past four years, including six gold medals. Key to that success has been t...
The F2 allows users to create a wide range of fresh beverages at home
Explore the trends reshaping how breweries operate
Beer drinkers are paying attention to more than style and ABV. A new KalHops study of 6,000 consumers across 12 countries offers a closer look at the flavors, ingredients, and labe...
A new collaboration brings Mikkeller's official Beer Geek Breakfast recipe into a guided homebrewing experience with iGulu LOS ANGELES, Sept. 13, 2026 /PRNewswire-PRWeb/ -- Danish...
Colton Proveau’s recipe for tella, the traditional Ethiopian beer, is directly inspired by the process at the Selo Tella brewpub in Addis Ababa.
This blonde ale is fresh and clean, using the “Belgian” character as an accent but not the headline. Brew it for your next party and bust out the chalices—and when it kicks, you’ll...
The “keeping beers” of French Flanders can be found in a spectrum running from blonde to brown—with corresponding shifts in the hops-malt balance—but *ambrée* is arguably the class...
Highly fermentable yet often quite flavorful, with many types available, honey is the queen bee of alternative sugars in the brewhouse. So, let’s ponder how it can shine in conjunc...
From Matt Gallagher, founder and brewer at Chicago’s Suncatcher, this session-strength dark brown ale is inspired by the English tradition but brewed with Michigan-grown hops and a...
Easy to drink and simple to brew yet complex in flavor, American brown ales reward the newcomer as well as the old hand.
The team at Cannonball Creek in Golden, Colorado, wants its award-winning West Coast–style IPAs and pale ales to pour bright and clear. In this clip from his video course, cofounde...
Winner of two World Beer Cup gold medals, this Valley mainstay is still the face of a growing local brewing scene.
Nicholas Meyer readily admits he’s stubborn. How else would one forge ahead opening a brewery amid today’s economic challenges and fickle, category-agnostic consumers? Or, to ventu...
With its bright, fruity esters but restrained phenolic spice, the Ardennes ale strain is the perfect yeast for this sneaky-strong Belgian-style blonde ale.
Brian “Hutch” Hutchinson, cofounder and head brewer at Cannonball Creek in Golden, Colorado, shares the thinking behind their target carbonation levels for West Coast IPA, session,...
Great beer gets guests in the door. Events keep them coming back. Here’s how breweries are turning their event space into real holiday revenue, before competitors book it first.
Brewers who dry hop their beers today need to be aware of hop creep and its tendency to produce diacetyl and related off-flavors. Here, cofounder and brewer Brian Hutchinson explai...
Despite being more than 300 miles away, independent brewers from Northern Ireland (NI) found it easier to have their beers served in Parliament than they do in their local pubs bac...
This is Part II of a two-part series on the hottest tech trends in brewing. If you haven’t done so already, read Part I for our take on why breweries thriving in 2027 won’t necessa...
Nuremberg’s Schanzenbräu sells plenty of helles, but it’s best known for its distinctive red lager—a niche style, even within Germany. The challenge, says founder Stefan Stretz, is...
With today’s advanced hop products, there are no silver bullets. Yet they can be powerful tools in the brewery—if used carefully, intentionally, and while heeding the advice of fel...
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