BeerAdvocate magazine #134

Brewing Eclectic IPA: Pushing the Boundaries of India Pale Ale Shelf Talker by

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

In Defense of Public Drinking Unfiltered by

Instead of embracing the beauty of public and outdoor drinking, Americans have largely relegated alcohol consumption to bars, implicitly marking them as dark dens of adult iniquity. Fortunately, small breweries are pushing for change.

The Other Side of the Hop: Homebrewing with Debittered Leaf BYOB by

Concentrated hop products like Cryo Hops and Hop Hash from Yakima Chief Hops deliver on their promise of more aroma and flavor, but what of the subtler side of things? What about all of the other hop material that falls by the wayside in the pursuit of concentration?

Duck Foot Brewing Company’s Goofy Regular IPA Label Approval by

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

How World War I Changed Pub Culture, and Beer Itself History by the Glass by

WWI had a permanent legacy. UK beer became relatively weak and pubs remained closed for much of the day.

Kim Sturdavant, Brewmaster at Social Kitchen & Brewery, on Creating the Brut IPA Last Call by

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.”