I'm proud to share a project that I have been working hard and diligently on over the past few months with my team over at Bison Organic Beer. Meet The Beer Wagon–a community-focused, sustainable mobile beer garden that donates 100% of its profits to local charities. And we need your help! 
With more than 1,000 cideries in North America—most quite small—it can be hard to know where to start. Here are five tips from the pros.Read the full article on beerandbrewing.com
Temescal, Prison City, 1840 Brewing, and others share their stories about making clean sours with Berkeley Yeast’s Galactic strain.Read the full article on beerandbrewing.com
The secret to making consistently award-winning cider is, of course, great fruit married to thoughtful design and flawless execution, and for this multigenerational family of apple growers from Colorado’s Western slope, anything less than the best wouldn’t do justice to their beloved fruit. Read the full article on beerandbrewing.com
Take a revolutionary leap forward in brewing technology with hop-derived, variety-specific extracts that reflect the truest expression of hops.Read the full article on beerandbrewing.com
Fat Head’s Brewery in Middleburg Heights, Ohio, has won more than its share of medals over the years. One of its most decorated beers is Goggle Fogger, the Bavarian-inspired hefeweizen that’s won three major gold medals in the past four years. Here’s how its pieces fit together.Read the full article on beerandbrewing.com
Perhaps the oldest way of preparing grain for brewing, drying malt in the open air was traditional for lambics, white beers, and various rustic ales scattered around Europe, Africa, and beyond. Today, brewers and maltsters interested in history, terroir, and old-fashioned methods are taking their malt back out into the sun.Read the full article on beerandbrewing.com
From Philadelphia’s lager-centric Human Robot, here’s a recipe for a Czech-style amber lager that came to life almost by accident—and one that uses a method they call “enhanced decoction.”Read the full article on beerandbrewing.com
This week I continue my series on low alcohol and non alcohol brewing for home brewers. Last week in Part
The past few years have been challenging for brewers who depend on European hops, with concerns that the frequency of bad harvests could be accelerating. So, we asked two brewers who know a thing or two about getting the most from Noble hops to share how they maintain quality, from working with growers to developing novel workflows.Read the full article on beerandbrewing.com
Meet Salvo™, a variety-specific, yield-maximizing aroma extract with no added bitterness, priced between $50 and $200 per kilo. Read the full article on beerandbrewing.com
Go for the gold with these gold medal–winning recipes from the American Hombrewers Association.Read the full article on beerandbrewing.com
This week I take a look at some popular methods for making low alcohol beer at home. Commercial brewers use
Jan Chodkowski, co-owner and head brewer at Our Mutual Friend in Denver, shares this recipe for their Polish-inspired grodziskie. Brewed with only in-state ingredients, it includes wheat malt from Colorado Malting Company—half of it oak-smoked—and Colorado-grown Tettnanger hops.Read the full article on beerandbrewing.com
De Dolle Brouwers has a reputation for colorful branding and characterful, high-gravity beers that hold up beautifully in the cellar. Yet their process is intentionally laborious and layered, from the coolship and Baudelot cooler to the open copper fermentors and more in an old, classic Flemish brewhouse.Read the full article on beerandbrewing.com
Malt extract and hop extract join hands for this American pale ale recipe, which gets some aromatic bang from a potent cold-side addition.Read the full article on beerandbrewing.com
From our Love Handles files on beer bars we love: Maui’s only gastropub features the island’s best local beer list plus hearty foods and cocktails.Read the full article on beerandbrewing.com
With characterful, medal-winning lagers and a decidedly West Coast approach to “foggy” IPA, Humble Sea is navigating craft beer’s choppy waters out of Santa Cruz, California, with quality as their North Star and an appetite for exploring new routes.Read the full article on beerandbrewing.com
There are so many versions, varieties, and approaches here that it would be arrogant to claim this will be your best American IPA—but it’s a very, very good one that’s held up well to the test of time.Read the full article on beerandbrewing.com