Craft Brewing Magazine
Rethinking Noble Hops: Why Brewers Are Turning to Domestic Alternatives
The Noble-hop tradition isn’t disappearing—it’s evolving. U.S. varieties and innovative blends now offer brewers classic floral, herbal character with modern consistency, efficiency, and dependable sourcing.
The Green, Green Beer of Home
Is green-colored beer just a contemporary gimmick to drum up business on St. Patrick’s Day? Not necessarily—its history is longer than you think.
Recipe: Ancient Fancy Show-Off Nordic Grog
With conjecture based on archaeological findings, here’s a recipe for a mixed grog—in this case, an ale that includes herbs, honey, and fruit—of the sort that well-to-do, Bronze Age Danes might have enjoyed on special occasions and then (literally) taken to their graves.
Podcast Episode 464: Bobby Kros of Kros Strain Lets the Liquid Do the Talking
Over the past eight years, Nebraska’s Kros Strain has won three Craft Beer & Brewing Best in Beer trophies for three diverse styles: hazy IPA, mixed-culture saison, and barrel-aged barleywine. But cofounder Bobby Kros would rather use flavor than words to tell you why.
Introducing Nagardo: A Revolutionary New, Natural Microbial Control Agent
Nagardo® is a purified mixture of glycolipids sourced from an edible mushroom. It is non-GMO and allergen-free, and offers reliable microbial control for nonalcoholic beer, ready-to-drink cocktails, wine, and cider.