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Cider vs Beer: Which Is Actually Healthier? (It Depends)

Thomas Short — Tue, 30 Jun 2026 03:37:12 +0000

Just so nobody is confused, cider and beer are not health foods. However, if you’re looking to make a healthier decision around drinking, then it’s worth knowing whether beer or hard cider is the better option. Beer and cider both have their benefits (or rather, drawbacks). Also, there’s so much variety with beer and cider that it’s hard to make an apples to apples comparison. Even picking a low calorie beer is way healthier than DIPA. So, I’ll compare cider and beer to help you decide which is the healthier option for you, whether that be cutting calories, avoiding gluten, or trying to cut back on sugar. What Beer and Cider Are Actually Made From Despite hard cider often being sold as an alternative to beer, the two drinks don’t have too much in common. Knowing what both drinks are made of can help you figure out which is the best choice for you. What Is Beer Made From? Beer is made from five main ingredients: water, malted grain, hops, yeast, adjuncts (which is anything else added to beer). Hops add flavor and aroma, ranging from bitter to juicy, and are what make ales stand out. The malted grains, usually barley but sometimes wheat or rice, provides the sugar that ferments into alcohol. These malted grains are why most beers contain gluten. During most beer brewing, the majority of the sugars from the grain get eaten by the yeast and turned into alcohol. The lack of remaining sugars is why beer is rarely sweet. On the flip side, what’s leftover are complex carbohydrates, which are the unhealthy type of carbs. What Is Cider Made From? Hard cider is generally made from fermenting apples. Some cideries might add other fruits to the mix, like pear or passion fruit, but apples tend to serve as the main foundation of cider. The natural sugars found in apples are fermented by yeast, and the result is alcohol. Depending on how much sugar is leftover, you’ll end up with one of two main types of cider: Because cider is fruit-based and not grain-based, it’s naturally gluten-free. Beer vs Cider: Calories, Carbs, and Sugar As I alluded to earlier, it’s hard to directly compare beer and cider, since there are different types of beer and cider. But to try and help you break down the health benefits (or lack thereof) of each option, here’s a nice comparison with different options included: Calories (12 oz) Carbs (g) Sugar (g) ABV Gluten Light Beer 90–110 3–6 0–1 3.5–4.5% Yes Standard Beer 140–170 10–15 0–2 4.5–5.5% Yes Craft/IPA 180–250+ 15–25 0–3 6–8%+ Yes Dry Cider 120–150 5–10 0–4 5–7% No Semi-Sweet Cider 150–180 12–18 8–15 4.5–6% No Sweet Cider 180–220 20–30 16–25 4–5.5% No Keep in mind that these aren’t set-in-stone calories, carbs, etc for each option, but a general range to help you make healthier choices. Unsurprisingly, light beer is generally the healthiest option, so long as you aren’t avoiding gluten. Dry cider is a slightly healthier choice than your standard lager or ale, followed by semi-sweet ciders. And, thanks to high levels of carbs and sugars, craft beer and sweet ciders are handily the most unhealthy options. So, with that context, cider isn’t healthier than Michelob Ultra, but a dry cider is definitely a healthier pick than Pliny the Elder. Beer, Cider, and Gluten It’s worth highlighting gluten, especially when it comes to beer. Most beer is brewed with barley or wheat, so the final product will have gluten. However, there are gluten-free and gluten-reduced beers available, and they’re usually brewed with grains like rice or millet. While gluten-free beer has come a long way, there is a noticeable flavor difference between gluten-free beer and standard craft beer. Cider is naturally gluten free, and I’m not sure how a cidery would even go about adding gluten (or why they would). If you have celiac disease, gluten sensitivity, or just want to avoid gluten, cider is likely the healthier choice. Cider vs Beer: Which Should You Drink? If you’re still reading this article, then you know the answer is “it depends.” Here’s an easy way for you to pick the “healthier” option: Regardless of which you choose, drinking too many at once is definitely an unhealthy decision to make. FAQ: Beer vs Cider Health

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What Are Fresh Hop Beers?

Thomas Short — Fri, 12 Jun 2026 14:14:35 +0000

Fresh hop beers are brewed with the freshest hops brewers can get their hands on, and they’re only available during late summer when hops ripen and are first ready for harvesting. The resulting brew is a hop-loaded delight with flavors that you can only get once a year. Fresh hop season is one of my favorite times of year for beer, since brewers have the chance to make their most popular beers with the best hops available. It’s crazy how much the freshness of one beer ingredient can completely change the flavor of a brew. So, let’s explore fresh hop beers and what makes them so special. What Are Fresh Hops? Fresh hops are hops that are harvested and delivered to the brewer in less than 24 hours. Typically, harvesters reap hop cones from the vines, process them, and prepare them for shipping. To give the hops longevity, brewers dry the hops and form them into pellets, which are then stored in a freezer. While this process helps keep hops fresher for longer, we lose a lot of the natural hop flavor along the way. When hop growers take brand-new hops fresh off the vine and then immediately ship them for brewing, we essentially get the “freshest” hop flavor. Related: Mosaic Hops, Citra Hops, and Simcoe Hops Fresh Hop vs Wet Hop vs Dry Hop: What’s the Difference? Brewery frequenters might notice that some breweries have fresh hops while others have wet hops or dry hops. Here’s a breakdown of what those terms mean. Fresh hops are hops that are as fresh from the vine as possible, harvested when hops mature during fresh hop season. Wet hops are the exact same thing as fresh hops, just with another name. The only reason brewers use the term wet hop is that the hop hasn’t been dried out in preparation for a longer life. Dry hopping is a technique used in brewing where hops are added after the boil to introduce more hop flavor. Dry hops aren’t a type of hop, so a dry-hopped beer could feasibly use fresh hops (though this is not recommended). Some brewers also use the term “green hop” interchangeably with fresh hop and wet hop, so that’s another term to look out for during the season. What Do Fresh Hop Beers Taste Like? Fresh hop beers should taste pretty similar to the original brew, but with a much stronger hop presence. One combination of flavor you’ll get with fresh hops and not other hops is a green, earthy flavor. The literal freshness of the plant comes through in the final brew, which also adds to the heaviness of the beer. Fresh hops can also accentuate the regular flavors you’d get from a hop. For example, a fresh-hopped beer with Citra might have stronger citrus and juicy flavors than a more traditional single-hopped Citra ale. I will say that not all fresh hop flavor is an improvement. Anecdotally, I’ve had a fresh hop Italian Pilsner which was so vegetal and hoppy that it made me sick. Aside from that beer, I’ve always experienced great fresh hop flavors in pale ales and IPAs. When Is Fresh Hop Season? Fresh hop season begins when hop vines ripen, so there’s no set date every year. However, hop vines tend to start ripening in mid to late August, with fresh hop season ending in late September. But fresh hop beers can last on taps for much longer, since they take time to brew and sometimes even longer to sell. So, you should be able to find fresh hop beers going into October. Where Do You Find Fresh Hop Beers? The closer you are to hop vines, the easier it is to find fresh hop beers. If you’re looking for a full-on fresh hop experience, consider visiting the Pacific Northwest. Over 90% of craft beer hops are grown in Central Washington, with major breweries in Washington and Oregon becoming the primary beneficiaries of the fresh hop season. Regarldess of where you live, your best bet for finding a fresh hop beer is a local craft brewer. Large breweries won’t waste the effort and energy to get fresh hops and use them (most of them brew lighter lagers anyway). Some fresh hop beers might get canned and distributed, so be on the lookout for that as well.

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What Is a Mexican Lager?

Thomas Short — Mon, 08 Jun 2026 16:00:51 +0000

Lime wedges, beaches, maybe a splash of tomato juice and tajin for a michelada; there’s really no bad way to enjoy a Mexican lager. Most beer drinkers enjoy a Mexican lager pretty frequently, while others might know them best for their ubiquity in commercials during football. However, there’s a pretty clear difference between Negra Modelo and Corona Light, even though they’re both Mexican lagers. So, let’s explore what exactly a Mexican lager is, what it tastes like, and how to spot a Mexican lager vs other types of lager. Where Do Mexican Lagers Come From? Mexican lagers obviously come from Mexico, but the origin of the style can be traced back to Central Europe. Back in the 1860s, the then-popular Vienna lager was brought over the Atlantic Ocean by Austrian Emperor Maximilian I, who was put in charge of Mexico. But a Vienna lager requires Vienna malts, Noble German hops…basically a bunch of ingredients that are natural to Europe, but not Mexico. Over the decades, Mexican brewers took the Vienna lager style and tweaked it to lean more heavily on local ingredients and flavor preferences. A large part of this meant introducing corn as an adjunct, which helps give Mexican lagers their lighter and sweeter flavor. Mexican Lager vs Vienna Lager: Main Differences While Mexican lagers originated from the Vienna lager style, the two are pretty distinct nowadays: Mexican Lager Vienna Lager Origin Mexico, mid-1800s (via Austrian/German immigrants) Vienna, Austria, 1840s Color Pale gold to light amber Amber to reddish-copper Malt character Light, clean, often with corn or rice adjuncts Toasty, bready, Vienna malt-forward Hop presence Minimal — very low bitterness Low to moderate, noble hop varieties Body Light and crisp Medium, slightly fuller ABV range ~4–5% ~4.5–5.5% Finish Dry, clean, highly refreshing Slightly sweet, smooth malt finish Vibe Patio, lime wedge, hot weather crusher Pub session, malt-lover’s easy drinker What Does a Mexican Lager Taste Like? The Mexican lager is among the lightest lagers you can find, thanks in part to corn and rice added to the standard malt. While there’s a range of variety with this style (I’ll get to that in a moment), you can generally expect a few things when enjoying a Mexican lager. Mexican lagers tend to be pale to amber in color, and incredibly light and crisp, making them perfect for hot weather and sunshine. Flavors in a Mexican lager are sweet, a result of the malt-forward lager brewing and adjuncts like rice and corn. Because the style leans heavily on malt flavor, don’t expect anything hoppy or bitter as you might get with a pale ale. Don’t expect anything super boozy with a Mexican lager, either; you’ll rarely find one pushing past 5% ABV. These are beers designed to complement good food, good weather, and good times, so it’s ok if you have more than one. Why Are Mexican Lagers So Different? Going back to my Negra Modelo and Corona Light point, why is there so much variety within the Mexican lager style? Well, there really isn’t, because Negra Modelo and Corona Light aren’t Mexican lagers. Negra Modelo, with its dark color, strong malt flavor, and fuller body, drinks a lot more like a traditional Vienna lager than a Mexican lager. It’s kind of a nice callback to the origin of the Mexican lager, but it’s not representative of the style itself. Corona Light takes a Mexican lager style and strips it down to the bare minimum to cut back on ABV and calories. While a Mexican lager has a nice, sweet flavor, Corona Light has almost no flavor. The brewers know that you’ll be adding a lime anyway, so they aren’t concerned about the taste. Technically, you could argue that these are both Mexican lagers since they’re produced in Mexico, but they aren’t good representations of the classic Mexican lager style we enjoy. Best Mexican Lagers to Try I’ve already covered what I think are the best Mexican lagers you can buy, so I won’t dwell on this too long. In general, I recommend drinking Mexican lagers with good flavor, like Pacifico or Modelo Especial, or giving your local craft brewery’s Mexican lager a try. The Future of Mexican Lagers This might be controversial, but my least favorite trend in craft brewing right now is beer that has salt and lime flavor added to the final product (think Stone Brewing’s Buenaveza). Yes, there are decent examples, and they can taste good in the right situations. But forcing the salt and lime flavor doesn’t give the beer drinker (me) a chance to taste the actual beer. It’s the same reason I rarely put a lime in my Mexican lager, which is also the main reason I don’t like Corona. Honestly, we’re all absolutely spoiled with how many great Mexican lagers there are and how easy it is to find them.

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What Is Unfiltered Beer?

Thomas Short — Fri, 22 May 2026 20:47:30 +0000

It feels like every brewery these days has at least one Hazy IPA on tap. If they do, they might also have a hazy pale ale, or even an unfiltered lager. So, what makes these beers unfiltered, and what does unfiltered beer even mean? Let me be the first to tell you that unfiltered beer is made so by design (unless your friend just took up homebrewing and is cutting corners). So, it’s perfectly good to drink, and in some instances is preferable to filtered variations. Some breweries have embraced unfiltered beers and choose to brew most or all of their styles without filtering. Let’s take a closer look at filtered vs unfiltered beer, what makes a beer unfiltered, and any differences between a Hazy IPA and unfiltered beer. Filtered Beer vs Unfiltered Beer: What’s the Difference? During the brewing process, sediments, mostly particles of yeast and protein, are left floating in the brew. Many brewers choose to remove these sediments from the final product through a process known as filtering. There’s also a method in between filtering and unfiltering called rough filtering, because why not? For the purposes of education, we’ll consider rough filtering to be mostly unfiltered. What is Unfiltered Beer Like? Unfiltered beer usually has a cloudy color due to the leftover sediment, but this isn’t always the case. There are varying levels of “things” leftover during the brewing process depending on what you’re making. So, some unfiltered beers are cloudier than others. The flavor in unfiltered beer can best be described as unfiltered. When brewers remove sediment, including the yummy proteins, it can soften the entire flavor profile. Unfiltered beer gives you the full-on hop, yeast, brew flavor profile. As a result of not getting filtered, unfiltered beer can seem heavier or denser than filtered beer. But the quality of an unfiltered beer over a filtered beer lies entirely in the brewer and your personal beer opinion. And yes, it’s ok if you don’t like unfiltered beer. Health Benefits of Unfiltered Beer: No Hangover (Allegedly)! Did you know that unfiltered beer has some health benefits, making it a relatively healthy beer? Yes, by leaving the beer unfiltered, brewers leave in extra goodies like vitamin B and fiber. While I can’t attest to the truth of the claim, some brewers assert that B vitamins reduce hangovers. So, unfiltered beer is less likely to give you a hangover. I haven’t experimented with this hypothesis, so try at your own risk. View this post on Instagram A post shared by Short Brews Beer Blog (@shortbrews) Unfiltered Beer Brands Let’s look at some examples of unfiltered beer that you can (probably) find near you: Unfiltered Beer and Wheat Beer Wheat beer and unfiltered beer look…pretty similar, to say the least. While the two share a cloudy appearance, the similarities end there unless the wheat beer is actually an unfiltered wheat beer. Really, the only difference between a beer and a wheat beer is that wheat beers use wheat as the primary grain during brewing in lieu of barley. Yes, wheat beers still use barley, but the ratio of wheat to barley is relatively high. So, to recap, while unfiltered beer and wheat beer look similar, they are not the same unless the wheat beer is unfiltered. Unfiltered IPA vs Hazy IPA As I’ve explored in the past, the factors that make a hazy IPA hazy are debatable. What makes an IPA an IPA is debatable. Basically, some brewers will choose not to filter an IPA and brand it as a hazy IPA. Others will choose not to filter an IPA and brand it as an unfiltered IPA. Unfiltered hazy IPA? Lunacy. So some hazy IPAs are unfiltered, and some unfiltered IPAs are hazy, but sometimes they’re neither or both, or one but not the other, but sometimes still both… Ok, I’m losing track here. How about an easy answer: the difference between an unfiltered IPA and a hazy IPA depends on what your brewer says. Is Unfiltered Beer Popular in the United States? I would say that yes, unfiltered beer is popular in the United States, with my reasoning being that craft beer in general is popular in the US. I can’t speak for its popularity outside of the US, so if your country loves unfiltered beer, let me know!

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What’s a Maibock Beer?

Thomas Short — Thu, 21 May 2026 21:31:58 +0000

Everybody loves a classic, and the Maibock is a classic. A Maibock is a type of strong beer from Germany. By strong, I mean that the Maibock is a hefty lager, usually darker in color than you’d get from a Helles or Pilsner. The Maibock is a lighter type of Bock and is popular in the spring. Unfortunately, like other classics, the Maibock has gone largely forgotten, relegated to obscure tap lists the same way you might have to wait for Some Like It Hot to show up on Turner Classic Movies just to watch the final scene. It’s a shame. Today, I want to explore the Maibock, praise the Maibock, and make a plea: Return the Maibock. What is a Maibock? The German Maibock beer style originated from the town of Einbeck and was originally named Einbeck. However, Bavarians had an accent, so the townsfolk of Munich pronounced it as ein Bock, which means goat. Over time, people just started calling these beers Bock instead of Einbock. As a cute little nod to the past, many Bocks and Maibocks have goats on their labels. History aside, the Maibock is a Bock that’s much paler in color, so much so that another name for the beer is Heller Bock, meaning Light Bock. Maibock vs Bock: What’s the Difference? As Cold IPA is to IPA, Maibock is to Bock. A Bock is a general type of strong beer best defined by the substyle it’s brewed in. The Maibock is a style of Bock, which means it has siblings. Here’s a quick rundown of the Bock family: What Does a Maibock Taste Like? While the traditional Bock has an incredibly malty flavor, the Maibock tampers this flavor down a bit, letting the hops shine through a little more. However, don’t expect the full-blown hop blast of an IPA when you sip on a Maibock. Maibocks are still malty, just not nearly as much as the traditional Bock. Most Maibocks have this awesome amber color that you just don’t find enough at craft breweries these days. In terms of booziness, expect something in the 6%-8% ABV range, though these can easily go higher in ABV. Ode to the Maibock: The Final Verse Openly lamenting the lack of Maibocks in the craft world is admittedly whiny and pathetic, and I don’t care. As much as I love a good pale ale, IPA, or crispy boi lager, it does get to the point where I crave a little more variety. I know that most craft brewers don’t brew Maibocks because they don’t sell as well as a 7% Hazy IPA that’ll go gangbusters on Saturdays and Sundays with the 35-45 male demographic. But I can, at the very least, write this ode. O! Maibock, how that art so tasty and cool How bad I wish to drink you by the pool When the sun beats down, and the wind is fair O, my sweet Maibock, you should also be there!

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What Is a Rice Lager?

Thomas Short — Tue, 05 May 2026 14:22:03 +0000

A rice lager is pretty much exactly what it sounds like: a lager that’s made with rice. Malt, one of the main beer ingredients, is any type of malted grain, usually barley or wheat. Rice lagers usually add rice to the mix, making up anywhere from 25-40% of the grain bill. Rice lagers are light in body, clean on the finish, and a little less bitter than a more traditional barley-forward lager. Rice adds fermentable sugars but not a ton of flavor, letting the crisp flavor of beer shine without getting drowned out in malts. Oh, and rice is incredibly cheap and easy to produce, a big reason why giant commercial brewers have been using it in their beer for decades. What Does a Rice Lager Taste Like? Rice lagers aren’t very complex compared to something like a Vienna lager, but that doesn’t mean they lack character. Most rice lagers are incredibly clean, lightweight, and easy to drink. You should get dryness and crispness as well, with low bitterness since the beer usually has a small hop presence. Think of a rice lager as the polar opposite of an IPA. While an IPA will be heavy, high in ABV, and incredibly hop-forward, a rice lager is light, refreshing, and clear in color. Rice lagers are perfect for hot days and pair really well with food like pizza. Why Are They Sometimes Called Japanese Rice Lagers? The main reason a rice lager would be called a Japanese rice lager is that many famous rice lager brands, like Sapporo or Asahi, come from Japan. Japanese brewers had a lot of rice to work with, and they perfected the art of making a rice lager. In the United States, a craft brewery selling a Japanese rice lager is emulating the specific style that Japanese brewers utilize. There’s even a chance that none of the ingredients in these Japanese rice lagers are from Japan! It isn’t so unlike a brewer creating a Pilsner even though they’re not making the traditional beer style from Pilsen, Czechia. Are Rice Lagers Gluten Free? Just because rice is gluten-free doesn’t mean rice lagers are gluten-free. Rice lagers are rarely, if ever, brewed 100% with rice. Those other malt grains, like barley or wheat, definitely contain gluten. So no, rice lagers are not gluten-free unless listed otherwise by the brewer. Be sure to check with the brewer first before assuming any beer is gluten-free. Best Rice Lagers to Try If you want a great example of a good rice lager, I recommend these beers: Rice Lager vs Traditional Lager How does a rice lager compare to a more traditional or regular type of lager? Well, it basically comes down to the rice. A traditional lager made with malted barley will be full-bodied, have a golden or amber color, and a sweet malt flavor. Rice lagers, being rice-forward, will be drier and crisper, and much lighter in feeling. Both styles of lager are excellent, and neither is better; there’s just a better time to drink one option over the other.

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What Is a Session IPA?

Thomas Short — Wed, 29 Apr 2026 15:56:24 +0000

A session IPA is exactly what it sounds like: an IPA that you can have more than one of during a “session.” This style of IPA is brewed to have hop and malt flavor while keeping ABV low, usually in the 3.5% to 5% ABV range. If you like visiting breweries but don’t want to commit to a 7% West Coast IPA, then a session IPA is perfect for you. What ABV Is a Session IPA? As with many American beer styles, there are no specific rules determining what is or isn’t a session IPA. However, most brewers follow similar guidelines, so most session IPAs will be right around 4-4.5% ABV. This is quite a bit lower than a traditional American IPA that’s in the 6-7% range, and a lot less than DIPAs with an 8-10%% ABV. This low ABV ceiling is what makes the session IPA so great, but also difficult to brew. Session IPA vs. Regular IPA: What’s the Difference? The main difference between a session IPA and a regular IPA is the alcohol content. But there are other differences between the two styles. IPAs get a lot of flavor, body, and mouthfeel from the malt, which also provides the sugars needed to kickstart fermentation and produce alcohol. Because a session IPA has reduced alcohol, it also has a naturally reduced malt structure. When done poorly, a session IPA would taste thin and watery with too much harsh hop flavor. To avoid this, brewers use higher temperatures to leave more unfermentable sugars and add adjunct ingredients, like wheat or oats, to add fullness. Brewers also rely more heavily on dry hopping to make sure hop flavor doesn’t overwhelm the beer early in the boil. The end result is a sessionable IPA with more flavor without more alcohol. Session IPA vs. Pale Ale: Aren’t They the Same Thing? If you’re thinking that a session IPA and pale ale sound pretty similar, you’re not alone; after all, both have a similar ABV range and are more approachable than an IPA. The difference between the two is in the approach. What’s more is that some brewers make session pale ales, which are 3-4% ABV riffs on your traditional pale ale. So, if something is sessionable, it basically means that it’s an alcohol-reduced version of a traditional style. What Does a Session IPA Taste Like? The goal of a session IPA is to emulate an IPA, but without the high ABV. You should get a strong hop character from a session IPA, which usually means flavors like citrus and pine with floral notes. Citra and Mosaic are two popular hops for the style since they bring a lot of flavor and aroma without a ton of bitterness. Flavors you shouldn’t get in a well-made session IPA are those heavy, resinous, bitter flavors that linger in strong IPAs. You should get something light, clean, and easy to drink more than one of. Where Did Session IPA Come From? The idea of a “session” beer is pretty old, with a lot of origin stories tracing the style back to 20th-century wartime England. Because of wars, pub hours were restricted to two daily drinking windows called sessions. During these sessions, lower ABV beers were a popular choice, since people would theoretically come to drink during both sessions. The session IPA is much newer, and it’s not even officially recognized as a style. We do know that the session IPA style first started popping up in the early 2010s, with the Founders All Day IPA (one of my favorite low calorie beers) popularizing the style in the US. Best Session IPAs to Try If you want to try a session IPA, I recommend checking a local brewery first, or trying one of these options that are available around most of the United States:

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What Is A West Coast IPA?

Thomas Short — Sun, 19 Apr 2026 15:31:11 +0000

When you think of an IPA, what comes to mind? If you said bitter, hoppy, and boozy, then the West Coast IPA has made an impression on you. After all, West Coast IPAs are what helped make craft breweries as popular as they are today. West Coast IPAs are known for being, well, bitter. They’re also known for being incredibly hoppy, though you shouldn’t mistake hoppy and bitter to mean the same thing. Lastly, West Coast IPAs are nice and boozy, usually somewhere in the 6.5-7.5% ABV range. The West Coast IPA is known for its intense bitterness, strong hop character, and clean finish. While WC IPA has had its ups and downs in terms of popularity, it’s still one of the most recognizable styles in the beer world. Let’s dig into what makes West Coast IPAs so special. A Brief History of the West Coast IPA The West Coast IPA was born out of equal parts curiosity and boredom with the status quo of beer. Craft brewers in the 1990s and early 2000s were trying to find a way to break out of the mundane lager-focused brewing operatus mundi. Lagers are great, but brewers were looking for a little more variety. So, they went back to old IPA styles that hadn’t been popular in years and started to experiment. At the same time, hop growers up in Yakima Valley were creating and cultivating hops that were piney, citrusy, and bold. These hops, like Cascade and Simcoe, added tons of bitter flavor and hop aroma that beer drinkers weren’t familiar with. Naturally, experimental brewers were enamored with these hops. The result of experimental hops and experimental brewing was the West Coast IPA, a hop-forward, bitter ale that tasted like nothing before. The style originated on the West Coast but quickly spread across the country. How Is a West Coast IPA Made? One of the beauties of any type of IPA is that there is no set-in-stone rule on how to brew the style. However, to get a traditional WC IPA, most brewers follow similar steps to reach a specific output. West Coast IPAs are usually brewed with less malt than other styles, letting the hops take center stage. Most WC IPAs use hops like Cascade, Simcoe, and Citra, adding them during the boil to extract bitterness and again during dry hopping for aroma. The fermentation process uses clean-fermenting ale yeasts that don’t add a ton of flavor since the goal is to focus on the hops. After fermentation, most IPAs are filtered to give them that signature clean, clear look, though some brewers may choose to leave them unfiltered. The end result is a beer with assertive hop flavor, a dry finish, and a crisp, clean mouthfeel. Are West Coast IPAs and Hazy IPAs the Same? No, the WC IPA and Hazy IPA are two distinct styles, though they’re both popular IPA styles. The biggest differences are bitterness, clarity, and mouthfeel. West Coast IPAs are clear, dry, and bitter. Hazy IPAs are pretty much the opposite: hazy, softer, juicier, and far less bitter. The hop character in a West Coast IPA leans piney and resinous, while it leans tropical and fruity in a Hazy. They’re both hop-forward, so it’s fair to say that they’re both pretty hoppy, but the actual style is quite different. West Coast IPA Flavor You probably know by now that the defining character of the West Coast IPA is its bitterness, and that bitterness is balanced by aromatic hop flavor instead of malty or hoppy sweetness. Here’s what you should experience from a WC IPA: Flavors you should get: Flavors you should NOT get: West Coast IPAs typically land in the 6.5–7.5% ABV range, with IBUs often between 50–80, making it pretty bitter compared to most other beer styles. What’s a Good West Coast IPA? If you’re asking me, maybe the best example of a West Coast IPA is Pliny the Elder from Russian River Brewing in Santa Rosa, California. It’s widely considered to be the gold standard of the style (even though it’s technically a Double IPA). Here are some other notable West Coast IPAs worth trying that should be available in most of the country: You should be able to find a pretty solid WC IPA at a local craft brewery, too. Are West Coast IPAs Making a Comeback? For a while there, it seemed like the West Coast IPA had been edged out by the Hazy IPA wave. Bitter beer was practically a meme, and for a few years, cloudy, juicy beers dominated tap lists everywhere. Thankfully, most craft beer crazes return to Earth after time, and when the dust settles, we’re left with the best of the best. This means more WC IPA presence in taprooms, and I’m all for it. Plenty of craft breweries never abandoned the style, and today you’ll find West Coast IPAs earning renewed respect from beer drinkers young and old. The clean, dry, bitter character that once felt overwhelming now feels refreshing in a market saturated with soft, sweet beers. The West Coast IPA isn’t making a comeback so much as it never really left. It just wasn’t the star of the stage for a while.

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What Is A Cold IPA?

Thomas Short — Sun, 12 Apr 2026 17:41:12 +0000

From high ABV to low ABV, East Coast to West Coast, the IPA just seems to keep reinventing itself. One of the more recent and more interesting developments is the Cold IPA. A Cold IPA is a style brewed with adjunct grains, like rice or corn, and fermented with lager yeasts at warmer-than-lager temperatures. Then, the brew is dry-hopped with a variety of flavorful hops, resulting in a clear, crisp, “cold” IPA. Think of it as a more crushable version of an IPA, or a much hoppier version of a lager. Cold IPA Origins Before getting more into what makes Cold IPAs unique, let’s examine the style’s origins. The Cold IPA was pioneered by Kevin Davey around 2017-2018, when he was head brewer at Wayfinder Beer in Portland, Oregon. He wanted to create an IPA that showed off hop flavor, but in a different way than Hazy IPAs do. The result was a crushable IPA with tons of hop flavor, a perfect spiritual successor to the West Coast IPA. How are Cold IPAs Made? The Cold IPA is just like any other type of beer, brewed with the same main ingredients: water, yeast, grains, and hops. However, Cold IPAs follow a specific brewing process that differs ever so slightly from the normal IPA brew. The result is a high-attenuation beer (sometimes reaching 88% apparent attenuation) at around 7% ABV with a clean malt flavor and tons of hop character. What Does a Cold IPA Taste Like? Cold IPAs have a lot of hop-forward flavor, but not in an overly bitter or fruity way. Here’s what you can expect from most Cold IPAs: Cold IPAs eschew juicy, murky aesthetic of Hazy IPAs and move away from the sometimes over-aggressive bitterness of old-school West Coast IPAs. They split the difference in a way that even non-IPA drinkers can appreciate. What Makes a Cold IPA Cold? A Cold IPA is “cold” because of the colder-than-typical brewing process for an ale. Cold IPAs follow parts of lager recipes, including lower temperature fermenting and sometimes even lager yeasts over traditional ale yeasts. Granted, brewers use all sorts of different processes when brewing beers, and they don’t all follow the same exact recipe. Instead of copying each other exactly, brewers might opt to lean heavier on lager yeast at a warmer fermenting temperature. Others may not use lager yeast at all, instead going with a more traditional IPA mixture, albeit at a lower fermenting temperature. Cold IPA vs. IPL (India Pale Lager) If you’ve ever had an IPL, you might be thinking that a Cold IPA and IPL are more or less the same thing. The end result may seem similar, but they’re more different than you might exect. An IPL swaps ale yeast for lager yeast and typically cold ferments for a longer period of time, much like a traditional lager. They’re usually brewed entirely with malts and no adjuncts, making the final brew relatively malty in flavor. A Cold IPA ferments warm and fast with lager yeast, uses a significant adjunct grains, and dry-hops during fermentation. The goal with a Codl IPA is to show off the hop flavor, while an IPL hits a better balance between malt and hop. Where Can I Get a Cold IPA? While the Cold IPA style has grown beyond Oregon, Portland remains one of the best places to find the beer. Relapse Cold IPA from Wayfinder Beer is the original, and it’s definitely worth a try. Most Cold IPAs I’ve tried aren’t year-round releases, so your best bet is checking a local taproom. The style has spread widely enough that most breweries in hop-friendly markets have taken a crack at it. Go Get a Cold IPA! The Cold IPA sits right in a sweet spot that hits every ask I have of ale: hop-forward, crisp, and crushable. It’s a brewer’s beer that also happens to be approachable, a rare combination that gives me hope that the Cold IPA style will thrive for years to come. If you haven’t tried one yet, you probably already live within reach of a taproom pouring one. Go find it!

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What Is A Vienna Lager?

Thomas Short — Thu, 09 Apr 2026 18:30:53 +0000

The Vienna lager is one of the most historically significant lager styles ever created, and one of the most underappreciated ones on American tap lists today. It’s amber in color, malt-forward, crisp, and easy to drink, yet it almost went extinct in the country that invented it. The fact that it survived at all is thanks to a fascinating chain of historical accidents stretching from Austria to Mexico to the American craft beer revolutions. A Vienna lager is an amber lager brewed primarily with Vienna malt, fermented cold with lager yeast, and finished with some light hopping that brings in a touch of bitterness. The result is a clean and toasty beer with a dry finish and excellent balance: not too sweet and not too hoppy. It’s one of my favorite styles of beer and it deserves a lot more attention than it gets. Vienna Lager History As a surprise to absolutely nobody, the Vienna lager comes from Austria, potentially even Vienna! For an actually useful background, Vienna lagers came to be around the same time as the Pilsner did. What an awesome time it must have been to be a beer fan, assuming you lived in or around Bavaria. Harkeing back to 1841, the Vienna Lager was created by Anton Dreher, an Austrian brewer who worked at Schwechat Brewery just outside of Vienna. The Vienna lager made a splash pretty quickly as a “light” beer. Of course, by today’s standards, the Vienna lager isn’t light at all, but it was a revolution in beer lightness at the time. TO understand the importance of the Vienna lager, you should know that most beer in Central Europe at the time was dark brown due to heavily roasted grain. Needless to say, a non-smoky beer brewed with care was an immediate hit. But then the Vienna lager nearly vanished entirely. But why? Well, remember how I mentioned the Pilsner? Yes, the Pilsner became the next big thing, and Vienna lagers faded into the background. While you won’t find many Vienna lagers brewed in Vienna, you will find them in Mexico and craft breweries in the US. What Does a Vienna Lager Taste Like? Vienna lagers are most defined by their awesome malt character. Here’s what to expect when drinking one: What a Vienna lager is not is hoppy, sweet, or heavy. The goal of the style isn’t to push forward one single flavor, but to balance quality ingredients for a more complex flavor. How Is a Vienna Lager Made? The brewing process for a Vienna lager is pretty straightforward, which is exactly what makes it difficult to do well. Since the style requires balance, any mistakes will show up in the final brew. Malt: Vienna malt makes up 60–100% of the grain. Some brewers might add small amounts of Munich malt for deeper color and complexity, or some Pilsner malt for a lighter, crisper finish. Hops: Noble German hops, such as Hallertau, Saaz, Styrian Goldings, are used just enough to balance the malt. Bitterness typically falls between 18–30 IBUs, so it has some bitter hop flavor but not enough to dominate the brew. Yeast: Vienna lagers are bottom-fermented with clean lager yeast at cold temperatures, then lagered for a few weeks. It’s a slow process, which is part of the reason why you don’t see Vienna lagers as commonly as IPAs on craft beer menus. Vienna Lager vs Other Lagers The Vienna lager shares a lot in common with other styles, but with some noticeable differences. Here are a few: Vienna Lager vs. Märzen The Vienna and Märzen are both amber, malt-forward lagers with similar ingredients. The main differences: Märzen is typically a bit stronger (aroudn 6% ABV vs. Vienna’s 4.5–5.5%), slightly richer and more full-bodied, and traditionally brewed in March to be consumed at Oktoberfest in the fall. Vienna lager is the year-round brew, assuming someone is willing to brew it. Vienna Lager and Pilsner The Vienna lager and Pilsner are practically twins. Not because they’re similar, but because they were first made around the same time, around 1840. Outside of that, they have noticeable differences. Pilsners are golden in color, light, crisp, and clean. Vienna lagers are amber, rich, and malty. There can be crossover in the ingredients used, especially with malt, but how the malt comes through in the final brew is entirely different. Vienna Lager and Mexican Lager Ok, now we get to the really fun comparison: Vienna lagers and Mexican lagers. In the past I’ve blanket-statemented to people that they’re basically the same. And that blanket statement is sort of true, to an extent. The Mexican lager draws a lot of inspiration from Vienna lagers. The style was introduced in Mexico in the 1860s when Austrian Emperor Maximilian I was put in charge of ruling Mexico and brought Austrian brewers along for the ride. Over time, Mexican brewers took the recipe and tweaked it slightly by introducing local ingredients (mainly corn) and brewing for local tastes. Some modern Mexican beers, like Negra Modelo and Dos Equis Ambar, have a lot in common with the traditional Vienna lager style. So, the modern Mexican lager branched out from the Vienna lager it was based on. But if the ultimate form of flattery is imitation, then the Vienna lager must be one of the most flattered beers out there. Appreciating the Vienna Lager The Vienna lager may not have the trendy appeal of a Cold IPA or the Oktoberfest fanfare of a Märzen, but it’s one of the most carefully balanced, historically important beer styles ever made. If you see one on tap, order it. Brewers who are making this style are doing it because they genuinely love it, so you know it’ll be good.

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IPA vs DIPA: Main Differences

Thomas Short — Wed, 08 Apr 2026 23:00:08 +0000

There are myriad buzz words in beer, many of which sound similar and mean practically the same thing. For new and seasoned beer drinkers alike, trying to pin down the difference between an IPA and a Double IPA might seem impossible. Aside from their names and ABVs, these two styles of IPA seem practically the same in every way. Let’s break down what an IPA is, what a DIPA is, and how they’re different (or not). What’s an IPA? An IPA, short for India Pale Ale, is a type of pale ale that increases the hop flavor. For the most part, IPAs tend to lean hop forward, relying more on bitter or juicy hop flavor than on sweet and caramely malt flavor. Most IPAs fall in the 6-7% ABV range. Many beer drinkers use the terms “hoppy” and “bitter” interchangeably with IPAs, but there is a difference. Hops like Simcoe and Cascade can be more bitter, while hops like Citra and Mosaic can be juicy. So, an IPA can lean bitter or juicy, depending on the hop blend. It’s worth noting two things when defining an IPA. First, this comparison uses the American IPA as a point of reference. Second, nobody can really agree on what an IPA actually is, down to a specific definition; it’s more a relative comparison. With that in mind, let’s look at the DIPA. What’s a DIPA? A DIPA, sometimes written as IIPA or Imperial IPA, was designed to try and double the hoppy flavor a more traditional IPA. By adding more hops, a DIPA has a lot more flavor, whether that be bitter, juicy, or a balance of the two. Because DIPAs are designed to go above and beyond a traditional IPA, they also come with a much higher ABV, usually in the 8-9% range. DIPAs also have a much thicker mouth feel due to all the hops. Pliny the Elder is an excellent example of a DIPA, and arguably the first mainstream example of the style. Which is Best: IPA or DIPA? A traditional American IPA and DIPA have so much in common that it’s difficult to say which is best, but I would go so far as to say that IPAs are better for one reason: craft breweries serve tons of IPAs and not many DIPAs. If you’re looking for good flavor, a nice balance of hops, and maybe some maltiness, an IPA is the right choice. If you want bold flavors and a higher ABV, go with a DIPA.

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Beer vs Malt Liquor: What’s The Difference?

Thomas Short — Fri, 03 Apr 2026 16:36:24 +0000

Everyone knows that malt liquor is an affordable, easy, cheap, convenient, and inexpensive alternative to beer. But how exactly does it differ from regular beer, and why is it so cheap while craft beer prices keep climbing? The answer lies in pretty much every step of the brewing process. Let’s break it all down. What is Malt Liquor? Malt liquor is technically a type of beer. It’s brewed from the same core ingredients as beer (malted barley, water, hops, and yeast), but with a few important additions that change everything: Beer vs malt liquor fits the square-rectangle analogy. All malt liquor is beer, but not all beer is malt liquor. Think of malt liquor as a very specific subcategory of beer that’s been engineered for super high ABV and extremely low cost. Legally, the definition of malt liquor varies by state, but the Federal Alcohol Administration Act defines malt liquor as any malt-based beverage brewed to a higher alcohol threshold. The threshold is also determined by states, and most state laws put that threshold at above 5% ABV. Which, if you’ve been to a craft brewery recently, means that an IPA would legally be classified as malt liquor in some states. This is why beer is sometimes labeled as a malt beverage. What Are The Differences Between Beer vs Malt Liquor? Ok, let’s break down the main differences between malt liquor and non-malt liquor beer. Ingredients Beer is made from the core ingredients of malted barley, hops, yeast, and water. You can add other ingredients or make substitutes, but beer generally requires these ingredients. Malt liquor starts with those same ingredients but adds a lot of corn and rice, both of which are much cheaper than malt. Some malt liquors also have extra white sugar or dextrose, since the yeast turns that sugar into alcohol. The result is a higher ABV without the complexity of flavor (read: good flavor) you’d get from quality grain. One other difference is that malt liquor also usually uses six-row barley instead of the two-row barley commonly used in craft and traditional beers. Six-row barley has a higher protein content, which contributes to malt liquor’s characteristically denser, syrupy texture. Brewing Both beer and malt liquor go through the same basic brewing steps, but the devil is in the details. Beer can be either top-fermented (ales) or bottom-fermented (lagers), giving brewers more flexibility to produce a wide range of styles. Malt liquor is always bottom-fermented. To hit higher alcohol levels, malt liquor brewers also add special enzymes to the brew. These enzymes break down starches that normal yeast used in beer wouldn’t otherwise ferment, which pushes the ABV even higher. This process also strips away a lot of the malt and grain flavor you’d find in beer, but flavor isn’t important for malt liquor. Malt liquor is also brewed at lower temperatures than most beers, which doesn’t allow as much flavor to come through during fermentation. It’s a great strategy for a clean, high-ABV output with no complexity or flavor. There’s one more difference worth mentioning: hops. Hops are basically an afterthought when brewing malt liquor. Hops add bitterness, juiciness, aroma, and balance to beer, but hops also cost money. Malt liquor barely uses hops, which makes the final brew sweet and bland. ABV ABV is one of the most noticeable differences between beer and malt liquor. Standard beer typically falls in the 4–7% ABV range, though select craft styles can go much higher (barleywines and imperial stouts can go as high as 12–14%). Malt liquor is usually brewed in the 6–9% ABV range, with some abominations going even higher. The difference between the two may not seem big, but the key is the intent behind the ABV. In a good craft beer, ABV is a byproduct of the style and profile the brewer is looking for. In malt liquor, the sweet, flat flavor is a byproduct of the high ABV the brewer is going for. Flavor Comparing the flavor between beer and malt liquor is difficult, mostly because the two barely have anything in common. Beer, when brewed well, has an incredible range of flavor. A hazy IPA is sweet and juicy, while a Vienna lager is malty and balanced. A West Coast IPA can be bitter and piney, while a Pilsner can be crisp and clean. Beer can be citrusy, floral, roasty, sour, crisp, creamy, bitter, sweet…you get the point. Malt liquor is sweet, dense, and pretty harsh, but again, this is the goal of malt liquor. There is flavor in a malt liquor, and it technically has character. It just isn’t something that people drink for flavor. Price and Packaging Malt liquor is cheap to make because it’s made of cheap ingredients. Corn and rice are a lot cheaper than quality barley, and not using many hops means not spending much on hops. That’s why a 40 oz of Olde English 800 costs less than a decent craft IPA. The 40 oz bottle itself is a signature of malt liquor, a unique packaging that you don’t find with much else. It’s basically a sign for anyone looking specifically for malt liquor. Beer vs Malt Liquor: Quick Comparison Beer Malt Liquor Base Ingredients Barley, hops, yeast, water Barley + corn/rice/sugar adjuncts ABV Range 4–12%+ (varies widely) 6–9%+ Hop Usage High (style-dependent) Minimal Fermentation Top or bottom Bottom only Flavor Profile Extremely diverse Sweet, heavy, simple Packaging 12–24 oz typical Often 40 oz Price Varies widely Generally cheap Famous Brands Budweiser, Sierra Nevada, etc. Colt 45, OE800, King Cobra Beer vs Malt Liquor: Which Is Better? Beer is better than malt liquor.

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