Remember all the way back to 2016 when brewers were making what they called “zero IBU” IPAs? The notion, not actually so absurd, came from what we understood then about hop utilization. We’ve learned a great deal in those few years, and here’s a quick overview of some of the key lessons.
Read MoreAt Schell’s Brewery, Jace Marti has revived not just authentic, mixed-fermentation Berliner weisse, but may be the only brewery using an old technique practiced by the last brewery to make authentic examples, Berlin’s Schultheiss.
Read MoreI asked folks on social media about their favorite hops in IPAs and the result both confirmed and subverted the conventional wisdom. Care to guess which hop was the clear favorite?
Read More“Pig is ragged, like a two-a.m. buzz. Pig is dangerous. But most of all, Pig is a whiff of nostalgia, the yearning for our more badass years. That younger me drank them in fours and fives, loving the thrill.”
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