Craft Brewing Magazine
Adjusting Carbonation for West Coast–Style IPAs and Pale Ales | Video Tip
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, IPA, and pale ale.
Recipe: Cambier New French IPA
Nathan Miller, head brewer at Brasserie Cambier in Croix, France, shares this recipe for their hazy IPA that fully embraces French aroma varieties for a distinctively floral profile with notes of stone fruit and pine.
What 6,000 Beer Drinkers Want Brewers to Know
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 label cues shaping the next round of brewing decisions.
Podcast Episode 505: Spoiler Alert—Preventing Microbial Activity in Low- and No-Alcohol Beer, in Partnership with Scott Labs
Controlling microbial growth in beer has long been the job of alcohol itself, but the rising demand for low- and no-alcohol beer presents a fresh challenge for brewers. In this episode, produced in partnership with Scott Labs, we look at what those main microbial offenders are, the primary pathways for their opportunistic growth, and how new solutions from the plant world are giving brewers additional tools to maintain the integrity of their beer.
Hops of the French New Wave
Among the new hops from the Old World, those from the Alsace have their own distinct character and charming accent. Ready for the French connection?