Craft Brewing Magazine
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.
Recipe: Simply Dark Lager
This international-style dark lager works well on its own as an easy-drinking crowd-pleaser—but it also works well as a relatively base for fruit or other flavor additions.