Craft Brewing Magazine
Flavor Fever: Beer, Food, Science, Magic
Beer lovers have long known that pairing food and beer can open minds and liven up a party in a way that wine can’t. Here’s some of the science on how and why—plus, tips for organizing an event that can win converts.
Recipe: Origins Tulaman
From Dan Wye, head of the Origins project at Fyne Ales in Cairndow, Scotland, here’s a recipe from one of his mixed-culture wine chimeras—containing no grapes, but with flavors inspired by sauvignon blanc wine from France’s Loire Valley.
Podcast Episode 472: XPA Sensei Scotty Hargrave and Medal-Winning Grasshopper Blake Masoner of Craft Coast Go Extra Deep on Extra Pale Ale
In this sneak peek at our upcoming, hop-saturated Summer 2026 issue, we join executive editor Joe Stange for a trans-Pacific dive into XPA with Scotty Hargrave, the style’s progenitor, and student-turned-master Blake Masoner of Craft Coast Beer and Tacos.
The 4 Questions Breweries Should Ask Any Equipment Partner
Before investing in equipment, ask these four critical questions to ensure your brewery is set up for long-term growth, flexibility, and success.
Of Monsters & Men: The Origins of Wine Chimeras
In Scotland, Dan Wye of Fyne Ales is creating mixed-culture beers designed to mimic the flavor and texture of wine. By using foraged fruit, flowers, and herbs in his blends, he’s attempting to define a new style.