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Collab Hour

How to Make Hard Seltzer

Sponsored by FONA International

Learn how to make hard seltzer from the author of BP's recent book, How to Make Hard Seltzer: Refreshing Recipes for Sparkling Libations.Read More

best-practices

Kveik Yeast: From Farmhouse Obscurity to Craft Darling

In western Norway, farmhouse brewers do not buy yeast. Instead, they inherit it from their parents or grandparents, or simply get it from their neighbors. The yeast is repitched from batch to batch, seemingly endlessly. This is how brewers all …Read More

production

Finishing Processes: From Brilli(A)nt to Ha(Z)y

For years at Harpoon Brewery, IPA was king. Then 3,000 more breweries opened and invented a million new styles and we had to wrap our heads around making all of them – from brilliant, chill-proof pilsner to so-hazy-you-could-float-a-penny-on-it New England style IPA …Read More

best-practices

Sours: Traditional Meets Modern

A discussion around the explosion and interest in wild and sour ales at the crossroads of tradition and innovation. Join Sam Calagione of Dogfish Head Craft Brewery and Rudi Ghequire, Master Brewer at Brewery Rodenbach, as we look at styles …Read More

best-practices

Greater than the Sum of Its Parts: Blending Your Best Beer

Blending is a powerful weapon in the fight to make great beer. In the ongoing search to find the best ways to make our beer great, most brewers do not have as much experience as they would like with blending …Read More

best-practices

Hidden Secrets of the New England IPA

Join Dr. John Paul Maye, Technical Director at Hopsteiner, as he shares his amazing research into New England IPAs, a.k.a. Hazy IPAs. He will describe the basic brewing process of this new beer style and explain why these beers are …Read More

Displaying results 1-10 of 36