Simcoe hops are a dual-purpose American variety known for their bold combination of passion fruit, pine, earth, and a distinctive dankness that hop-heads love. Released in 2000 by Select Botanicals Group, Simcoe has become one of the most sought-after hops in craft brewing — essential to countless IPAs and NEIPAs, and responsible for one of […]
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Galaxy hops are an Australian variety prized for their intensely tropical aroma — passion fruit, peach, and citrus layered in a way that few hops from any country can match. Developed in Australia and released in 2009, Galaxy quickly became one of the most coveted hops in craft brewing worldwide, particularly as the NEIPA boom
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Citra hops are the most recognizable hop variety in modern craft beer. If you’ve ever cracked open a hazy IPA and been hit by an explosion of mango, passionfruit, and lime, there’s a good chance Citra was in the kettle. Released in 2008, Citra went from new variety to industry standard faster than almost any
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Cascade hops are the reason American craft beer exists. That’s not hyperbole — when Sierra Nevada Brewing released their Pale Ale in 1980 using Cascade as the primary hop, it introduced an entire generation of American drinkers to what beer could taste like outside of a mass-market lager. The grapefruit-and-pine character of Cascade became the
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Japanese lager is a pale, cold-fermented lager brewed with a level of technical precision that most countries simply can’t match. Japan’s big names — Asahi, Sapporo, Kirin, and Suntory — produce beers that are ultra-crisp, near-zero in aftertaste, and built for easy drinking alongside food. They’re not complex. That’s entirely the point. If your only
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lager beer beer is made using the same basic process as ale — malting, mashing, boiling, fermenting, and conditioning — but with one critical difference: lager uses bottom-fermenting yeast at cold temperatures (35–50°F / 2–10°C) and then undergoes an extended cold conditioning period called lagering before packaging. This cold, slow process is what gives lager
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California Common — also called steam beer — is a uniquely American hybrid lager beer fermented at ale temperatures, producing a beer with the clean malt character of a lager and the fruity complexity of an ale. It’s amber in color, firm in bitterness, with woody, herbal hop notes and a crisp finish. ABV typically
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lager beer is the most food-friendly beer category in the world — and most people haven’t fully appreciated that yet. Its clean fermentation character, moderate carbonation, and range of malt profiles from pale and crisp to dark and toasty mean there’s a lager for almost every dish on the table. The trick is matching the
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Schwarzbier is a German dark lager beer — jet black in color, with flavors of roasted malt, dark chocolate, and coffee, but with the clean, light body of a lager rather than the heaviness of a stout. It typically runs 4.4–5.4% ABV and finishes dry and crisp. It’s the beer that surprises everyone who assumes
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Kellerbier is a German unfiltered, unpasteurized lager beer — pale to amber in color, naturally hazy from yeast in suspension, and fresher in flavor than most commercially filtered beers. It’s how lager tasted before filtration became standard practice. Think soft, round malt character, gentle hop presence, a lively carbonation, and a bright freshness you just
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