Russian River Brewing Co.’s beers have been some of the most sought-after from the time Vinnie Cilurzo was brewing them in their downtown Santa Rosa, California, brewpub. The brewing operation has grown, but the quality, dedication, and appeal hasn’t wavered. Vinnie opened up the brewery (and recipe books) for us to share his story, brewing advice, and five clone recipes with readers.

Post-harvest processing and packaging of hops has changed dramatically over the years to significantly reduce the effects of oxygen and temperature on hop acid degradation during storage; however, it still takes many months to process a lot of the hops on the market. We do not fully understand the changes that these hops undergo, yet we do know that hop variety seems to play a role in how hops age and that storage conditions will affect how quickly hops change. Interestingly, data tells us that moderately aged hops can positively impact beer aroma.

We received hundreds of submissions for our 29th Annual Homebrew Label Contest and are happy to reveal the winning labels.

Deviant Wolfe Brewing Co. in Sanford, Florida, brews for their hot climate — meaning lots of crisp lagers and refreshing fruited kettle sours. They also utilize kveik yeast in a hazy IPA that caught the attention of a reader. Lucky for us, they were happy to share the recipe.

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Dip hopping maximizes good aromas while suppressing off-aromas. Learn how to do this technique at a homebrew scale to get the most from your hops.

Due to legal and practical constraints, eisbock is one of the few beer styles that is more geared for homebrewers than pros. The secret is freeze concentration, transforming the beer from one style into another.

A homebrewer reminisces about how he started in the hobby 15 years ago and the man he credits for teaching and inspiring him. As he’d later find out, that man, Byron Burch, was a legend in homebrewing circles.

The Wizard explains why some recipes call for yeast nutrients and others don’t — but why you should consider using it more often than not. Plus, tips to stop beer from oxidizing when dry hopping, and the latest on the no/low-alcohol beer trend.

Cold IPA is the latest IPA sub-style sweeping the nation (and beyond). It features a grain bill that includes adjuncts to dry out the finish and is often fermented warm with a lager yeast, making cold IPA the perfect style to showcase hops. A couple of pros, including the brewer who invented the style, share their advice and clone recipes.

This rich, intense, and iconic Russian imperial stout has earned North Coast Brewing several gold medals from around the world.

Featuring some of the latest drool worthy features found in our Homebrew Nation section of BYO. Homebrew Drool Setup — JR Renna • Pen Argyl, Pennsylvania Many of us have fun names