Craft Brewing Magazine
Recipe: Parish Soothing Dolcitones Hazy Double IPA
Parish Brewing in Broussard, Louisiana, designed this lush IPA recipe to showcase the Dolcita hop—“in all its coconut and Peach Rings glory,” says head brewer Ryan Speyrer.
Hops’ Next Act: Prismatic Flavor, with Precision
Hop breeders know what brewers and drinkers want: punchy, unforgettable fruit aromas. But how to deliver those efficiently and at the right scale? There’s the rub.
Editors’ Picks: New Books, an Underberg Variant, and Oak Flavor by the Drop
From cerebral reading to Espresso Herbtini, here are a few fresh suggestions from our editorial team.
Podcast Episode 509: Mike Pelechaty of Masthead Makes Headlines with Gold-Medal Light Lager and Rice Lager
The Cleveland brewer walks through the ingredients and processes behind Shower Beer and Oni Giri—beers that both won 2026 GABF gold medals in their respective light lager and rice lager categories.
Cooking with Beer: Ale-Poached Salmon in Hops Bearnaise
With hop harvest behind us and deeper autumn ahead, here’s a salmon preparation—including an apple-fennel slaw on the side—that makes use of a whole-cone hop and a splash of your favorite Belgian-style blonde ale.