Author: Courtney Cox

Kim Sturdavant had been using an amylase enzyme to dry out Social Kitchen’s Triple IPA for a couple of years before he tried adding it to his standard-strength IPA. The idea evolved from there, resulting in the bone-dry style dubbed “Brut IPA.”

In its Hop-On series, Duck Foot Brewing asks one of the great questions of the ages: Do ducks hop?

In his newest book, author Stephen Beaumont chronicles big-ticket beer travel bucket list items, from Belgium’s Kerstbierfestival to thriving beer scenes in cities like Chicago, Bristol, and Barcelona.

In his fourth book, Joshua M. Bernstein organizes devoted homebrewers (and their recipes) from across the globe into four groups: the Stylists, the Hop Pack, the Wild Ones, and the Creative Front.

In his latest book, Dick Cantwell applies his expertise to capturing the best brewing practices within the current spectrum of IPAs now available.

Pelican Brewing Company’s new research and development chef Dan Micolino aims to highlight the tight link between beer and food at the coastal Oregon brewpub.

Nancy Hoalst-Pullen and Mark Patterson, authors of Atlas of Beer, shed light on the role geography has played in beer’s global evolution.

Designer Kevin Cimo’s cross-hatched, pen-and-ink aesthetic for Trillium Brewing’s labels was inspired by Cooks Illustrated magazine.

Oxford, England brewery Tap Social links ex-offenders with education, training, and jobs in the beer-making industry.

Strolling through Kassel, Germany, where the Grimm brothers grew up, illustrator Ola Volo started thinking about the history of the Doan’s founders as a modern folklore tale.

Whether you’re a brewer with dirt under your fingernails or rubber gloves on your hands, this book from the owner of Earth Eagle Brewings will inspire you to think beyond the bines.

As the founder and brewmaster of Zambo Creek Microcervecería, an all-female brewery in Quito, Ecuador, Boada works to empower women in the brewing industry.

In her book, Utah native Jennifer Talley explores the history and culture of low-ABV beers and shares recipes and tips from some of the world’s top brewers.

Each Fieldwork label features a different image, spread across the entire surface of their cans to make an impact and embody the Bay Area brewery’s adventurous spirit.

Jacob McKean opened Modern Times in 2013 with a large, 30-barrel system, 16-ounce cans, and a focus on packaging design—three choices that put him a step ahead of industry trends.

In his latest book, Jeff Alworth taps the brewers of some of Europe and America’s most iconic beers for insights on what makes their ales and lagers special.

Their looks might be opposites, but for the founders of WarPigs—which gets its name from the pigs that the Romans used to frighten the war elephants of their enemies—collaboration comes easily.

Before Yazan Karadsheh could come up with a name for his startup, he had to figure out how to translate words like “brewer,” “brewery,” and other beer terminology into Arabic.

Tampa’s Coppertail Brewing has created its own nautical mythology based around a 4-year-old girl’s imagination and the creativity of illustrator Evan B. Harris.

Learn the origin stories of the 11 current Trappist breweries, as told by the monks themselves, and go back in time with “Dr. Pat” to unearth and recreate eight ancient ale recipes.

Beers Made By Walking leads nature walks, teaching the public about local flora and fauna, and encourages brewers to use foraged ingredients in their recipes.

Designed for a whole day’s “drinking arc,” Carton’s new split six-pack includes both Canoe, a 3 percent ABV Cream Ale, and its stronger 6 percent counterpart, Rabaska.

Lonely Planet applies its signature taste for authentic travel experiences to the international beer scene, from garage operations in Buenos Aires to government-run outposts in Pyongyang.

AB InBev’s announcement that it will stop selling South African hops to third parties outside of South Africa forced South African hop importer Greg Crum to close his business, ZA Hops.