This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway). Last time, we looked at Hazy or New England-style IPAs, and how they’re attracting new drinkers, and why ...

We know that in order to brew a beer, you need a grain (usually barley), yeast, water, and (in our opinion most importantly) hops. The simplest way for brewers to harness aroma, flavor, and hop ...

Last month, the Quebec-based Le Castor brewing company recalled three different brands of its beer after numerous incidents of exploding bottles. The beer was re-fermenting in the bottle, and the ...

The IPA boom that you may have noticed at your local restaurant/bar/beer shop/bodega/grocery store is forcing brewers to innovate in the quest to cram more hops into every batch. Conventional brewing ...

Some brewers seem to be all wet when it comes to dry-hopping. As regular readers know, I'm quite the hophead. I love hops and hoppy beers more than most, probably. And that's saying something, since ...

The Allagash Brewing Company, in Maine, makes a lot of "bottle-conditioned" beers—brews that get their carbonation by fermenting a second time, in the bottle, as yeast belch out CO2. "And because they ...

Brooklyn Special Effects Hoppy Amber tastes just like a regular beer, but therein lies the special effect – it’s not. Brooklyn Brewery uses a special fermentation method that develops the flavors, ...

Tröegs Independent Brewing has announced the release of its “Once-A-Year hazy double IPA, Hop Cyclone.” The brewer said the 9% ABV gets its name from “a dry-hopping system” the Hershey-based brewery ...

Craft-beer aficionados relish the endless flavor variations that can be achieved by mixing and matching different varieties of hops, whether one favors refreshing citrus or fruity notes or something a ...