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A typical commute for Glenn Bindley once consisted of frequent trips from his West Vancouver home to his company’s headquarters on Vancouver Island, overseeing Redlen Technologies Inc.’s … Read More

Craft beer forefathers dish up killer pizzas and hoppy brews at Pizza Port. As one of San Diego’s first craft brewers … inspired coconut IPA (which was released by Stone Brewing after … Read More

Symbol Red Hazy IPA … craft beer world is that everyone is brewing the same styles of beer. Every brewery has multiple New England IPAs and sours. Everyone is experimenting with lactose. Every … Read More

The collaborative “Hop is My Copilot” hazy IPA is a fresh hop beer, meaning that it’s made with fresh—not dried—hops. Fresh hop beers hold a special place in many brewers’ hearts, since they … Read More

To celebrate the Toledo Zoo’s continuing work to reintroduce state-endangered lake sturgeon to the Maumee River, a local craft brewery will release a specialty brew that will also benefit the zoo’s … Read More

Mash at 151°F (66°C) for 60 minutes. Mash out at 170°F (77°C) for 10 minutes. Boil 90 minutes, adding hops as indicated and adding 3 fresh serrano chilis, sliced in half lengthwise, 5 minutes before end of boil. Rapidly chill wort and transfer to fermenter, leaving chiles behind. Pitch starter after aerating wort. Dry hop … Read more

The base wort came from one of my homebrew club’s sponsor breweries—Mash Lab in Windsor Colo.—via their amazing brewer Ryan Joy. The high-gravity second runnings came in around 1.080 from a triple-mashed single batch he was kind enough to share. Mash at 152°F (67°C) for 60 minutes, targeting a mash pH of 5.4. Sparge to … Read more

(San Francisco, CA) –– The 21st Amendment Brewery releases the autumn seasonal Hell or High Mango nationally to 33 states this month following the summer craze for its beloved Hell or… [[ This is a content summary only. Visit my website for full links, other content, and more! ]] Read More

It’s time to make some lagers! Check out these 6 examples of helles bock that you can make right at home. Beer Judge Certification Program (BJCP) style description: A relatively pale, strong, malty German lager beer with a nicely attenuated finish that enhances drinkability. The hop character is generally more apparent than in other bocks. … Read more

Mash at 144°F (62°C) for 15 minutes and then raise to 152°F (67°C) over the course of 15 minutes. Rest at 152°F (67°C) for 30 minutes. No mash out. Boil 90 minutes, adding hops as indicated. Chill to 50°F (10°C), oxygenate with 0.5-micron stone for 30 seconds, and pitch yeast. Ferment 4 weeks at 52°F … Read more