Short Brews

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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West Coast IPA vs East Coast IPA: What’s the Difference?

Thomas Short — Sun, 12 Apr 2026 15:05:17 +0000

Most beer drinkers can’t decide what an IPA actually is, let alone the difference between a West Coast and East Coast IPA. Typically, an India pale ale is a hoppy, bitter beer that has a higher ABV than most types of brews, and often is higher on IBUs (international bittering units). Easy. But having one type of IPA wasn’t enough. Nope, there needs to be even more types of the pale ale offshoots because…well, why not? Enter the West Coast IPA and East Coast IPA. When I say West Coast and East Coast, I’m talking about American coasts, so American-brewed beers. While IPAs are brewed all around the world, these specific styles hail from the USA (which is probably the best region in the world at producing IPAs). Both styles of IPA are technically India pale ales, but they are very different brews, further complicating the whole “what is an IPA” question. Since both types are relatively new (as in the last century), it’s hard to pin down exactly what they are. But I’ll give it my best shot. East Coast vs West Coast IPA: At a Glance Characteristic West Coast IPA East Coast IPA Appearance Crystal clear, golden Hazy, cloudy, murky Bitterness High bitterness, bold and dry Low to moderate bitterness, smooth Flavor profile Piney, resinous, citrus Juicy, tropical, fruity Hop timing Added during boil (hot-side) Dry-hopped after boil (cold-side) Common hops Cascade, Simcoe, Centennial, Chinook Citra, Mosaic, Amarillo, Strata Malt bill 100% barley with a dry finish Oats and wheat that’s velvety, sweet Yeast character Clean and natural Complex and expressive Mouthfeel Light, crisp, dry Full, soft, silky Typical ABV 6–7.5% 6–8% Best for Bitter beer lovers Juice fans and haze boys Example beers Pliny the Elder, Stone IPA, Sculpin Heady Topper, Hazy Little Thing, Julius What Is a West Coast IPA? The West Coast IPA is known for being bitter. Over the past few decades, it almost feels like West Coast brewers have been competing to make the hoppiest, bitterest, alcoholiest brews the world has ever seen. Look at brewers like Sierra Nevada, Stone, and Lagunitas. These guys have been thriving off their IPAs, and many West Coast breweries that launched in the past decade opted to use an IPA as their flagship beer. It all comes back to West Coast taste. Something about super-bitter IPAs goes well with the West Coast. While the era of “all craft beers MUST be bitter” has passed, the West Coast IPA has carved out its niche. These bad boy IPAs are super bitter, suppress the sweet flavor of malts, and embrace the hop profile. While not every West Coast style is going to be the most bitter beer brewed, we can make a sort of generalization: bitter = West Coast. View this post on Instagram A post shared by Short Brews Beer Blog (@shortbrews) Where Did the West Coast IPA Come From? West Coast IPAs come from…the West Coast of the United States! In all seriousness, we can trace the origins of the West Coast IPA to Anchor Brewing, which was essentially the first real craft brewery in the nation. Anchor decided to turn up the hops in the brew, and local brewers followed suit and began experimenting with more hops. While early West Coast IPAs still had a huge malt profile, most modern-day West Coast IPAs lean hoppier, which, in this case, means bitter. What Hops Are Used in a West Coast IPA? There’s no “rule” on what hops need to be used in any IPA, but hop profiles make some hops superior for specific brews. For West Coast IPAs, it’s pretty common to see hops like Cascade, Simcoe, and Centennial. Other hops that brewers use include Chinook, Columbus, and sometimes fruitier hops like Amarillo or Citra. What Is an East Coast IPA? The East Coast IPA is a bit more complex than the West Coast variant. While the West Coast styles force the hops, East Coast IPAs look for the complex flavors that come from each ingredient in the beer, including the malt. This isn’t to say that East Coast IPAs aren’t hoppy – they very well can be. But the flavor sought in an East Coast IPA isn’t going to make your head explode with bitterness. You can find this type of complex flavor in the current fad: Hazy IPAs. Hazy IPAs are notable for their generally juicy flavor and hazy look (buzz words, baby!). These are going to be sweeter and less bitter than the western brethren. No, Hazy IPAs and East Coast IPAs aren’t the same, but we would have never had the hazy IPA without the rise of the classic East Coast IPA. That makes the Hazy IPA something of a son to the East Coast IPA. Or step-son? Someone who is like a son? One of those. Anyway, these are super popular in New England, and the flavor is starting to spread nationwide…just as people on the East Coast might want a West Coast-style India pale ale. As with West Coast, we can sort of generalize East Coast styles: juicy, non-bitter = East Coast. No, it isn’t perfect. Get over it. View this post on Instagram A post shared by Short Brews Beer Blog (@shortbrews) Where Did the East Coast IPA Come From? East Coast IPAs come from the East Coast of the US, more specifically, the New England area (don’t worry, we’ll get there). I don’t know exactly what the first East Coast IPA was, but Heady Topper seems to be one of the earliest examples of an IPA that didn’t need to go full-throttle on bitter notes. Then, like a juicy avalanche, these beers swept across the region and then the country over the past few decades. What Hops Are Used in East Coast IPAs? Again, there are no rules when it comes to hop profiles and IPAs. However, because East Coast IPAs tend to have juicier flavors, they’re often brewed with hops with delicious aromatics, like Citra, Mosaic, Galaxy,

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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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Non Alcoholic Beer: How It’s Made

Thomas Short — Sun, 22 Mar 2026 16:31:12 +0000

The non alcoholic beer craze is sweeping the nation. After two years of lockdown and (I assume) more-than-usual drinking, people worldwide are flocking to find something — anything! — that’s healthier than beer. In the least shocking news ever, it turns out that non alcoholic beer is better after exercise than alcoholic beer. While non alcoholic (or NA) beer isn’t as healthy as something like water, it’s definitely a step way above alcohol. But any amount of critical thinking about NA beer begs the question: how do you brew something without it becoming alcoholic? Even kombucha has some amount of alcohol, due to the brewing process. It turns out that there’s more than one way to brew a non alcoholic beer. What Is in Non Alcoholic Beer? There seems to be a misconception that non alcoholic beer has little in common with alcoholic beer. However, NA beer is made from the same four basic ingredients (water, grains, yeast, and hops) as any other type of beer. You’ll still get the hop and malt flavor of beer, and all beer is mostly just water. It’s how brewers make NA beers that makes them so unique. How Do You Make NA beers? The best, and really only, way to brew a non alcoholic beer is by…brewing beer. Basically, there are four main methods for making a beer non alcoholic: Let’s take a look at how each process works. Controlled Fermentation Controlled fermentation, also known as arrested fermentation, is the most common method for creating NA beer. With this method, brewers ferment the yeast as normal, but stop the fermentation process before the yeast converts too much sugar into alcohol. One way brewers do this is by keeping the temperature below 60 degrees, which slows down yeasts. The reason controlled fermentation is commonly used is that it’s the easiest method for brewers to adopt, as it doesn’t require a ton of specialized equipment. However, it can be tough to get a low-to-no ABV in every brew, and you won’t capture as much flavor as a normally brewed beer. For a real-world example of this method, look no further than Athletic Brewing. They use controlled fermentation in all their beers. Dealcoholization Yes, science can now suck the alcohol out of alcohol. Dealcoholization is the process of removing alcohol from a finished product, which in this case is beer. This method allows for full fermentation, which can increase the flavor of the NA beer. However, this process requires specialized equipment (which is expensive), so big breweries are the most likely to use this method. The easiest way to get rid of alcohol is by boiling the brew or filtering. However, boiling destroys the flavor of beer, and filters need to be advanced, so you can’t just boil your beer at home and run it through a Brita to get a tasty non-alcoholic beer. Breweries can de-alcoholize beer in a few ways: Each method has its pros and cons; for example, Vacuum Distillation usually leaves about 0.5% ABV left in the brew. However, this low of an ABV is basically negligible. Regardless of how a brewer makes non alcoholic beer, one thing remains constant during the entire process: the beer. Dilution Dilution is simple: just keep adding water to the fully fermented beer until the ABV drops to 0.5% or lower. Of course, the amount of water it would take to do this would completely thin out the flavor of beer, so brewers usually only use dilution in combination with another tactic. Simulated Fermentation The best way to avoid alcohol in beer is to make sure no alcohol ever gets introduced. Simulated fermentation skips the fermentation process entirely. Of course, you need fermentation for carbonation and flavor. So, brewers add other ingredients to try to replicate the missing flavors (with varying success). I’ve also read that there are experimental non-alcholic yeasts that essentially ferment without producing any alcohol. I’m not sure how real or effective this is, though. What was the first non alcoholic beer? The history of beer is long and storied, rich and fascinating. Of course, anything with a long history is bound to have holes in information or debatable origins. Non alcoholic beer falls under this every-opinion-might-be-right umbrella. Naturally, I consulted Wikipedia, and it gives a very wishy-washy history of “well, low alcohol beer was maybe around hundreds of years ago” and “I guess there was probably non-alcoholic beer in places where you couldn’t have alcohol.” Of course, it could be that non alcoholic beer has been brewed myriad times over the past several thousand years, and brewers just didn’t have the tools to measure alcohol content. So, to answer the question, there is no first non alcoholic beer. Does Non Alcoholic Beer Have Alcohol? As I previously mentioned in my Dry January post, many non alcoholic products technically have trace amounts of alcohol in them. However, because there are different methods of producing non alcoholic beer, the amount of alcohol in your brew can vary. For example, any brew that doesn’t use yeast won’t be alcoholic since yeast is required for brewing. Brews with yeast could yield low ABV brews, so low that they might as well be NA. If you’re looking to make a healthy switch, any NA beer should suffice. If you cannot have alcohol for another reason, then it’s worth spending more time researching whichever beer you’re looking to buy. Non Alcohlic Beer FAQs

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Best Mexican Beers for Cinco de Mayo (That Aren’t Corona)

Thomas Short — Fri, 20 Mar 2026 15:25:08 +0000

With spring in full swing and summer right around the corner, that means we’re getting more and more days where we can enjoy a nice cold beer in the sun. And on those hot days, nothing hits quite like a great Mexican lager. Mexican lagers are a type of lager known for their light bodies, crisp flavor, and small hint of sweetness. This is a unique style, since most Mexican lagers are brewed with flaked maize, though brewers can put their own spin on the brew. So, looking ahead to Cinco de Mayo, spring, summer, and general good times, let’s break down the best Mexican lagers that aren’t Corona. 5 Best Mexican Lagers that Aren’t Corona Here are my favorite Mexican lagers that aren’t Corona, and you should be able to find these just about anywhere you live. Pacifco Pacifico is my all-time favorite Mexican lager. Brewed in Mazatlan, Pacifico nails everything that Mexican lagers embody: crisp flavor, light body, refreshing flavor, and easy-drinking ABV (4.4-4.5%). Whenever I imagine eating tacos on the beach in Mexico, I have a Pacifico in my hand. It’s about the same cost as Corona, maybe slightly more depending on where you live, but it’s much, much better. Tecate If you’re looking for an affordable Mexican lager, go with Tecate. Based out of Tecate in the Baja California region, Tecate has a fuller flavor than Corona and Pacifico, boasting stronger malt flavors and sweetness. It’s pretty low ABV as well (4.6%), though a bit higher than other options. Modelo Modelo Especial has been around for over 100 years, which is a testament to its quality. At just 4.4%, it’s another light-drinking Mexican lager with nice malty flavor and sweetness. My only gripe is that the foil on the bottles can get flaky and make a mess. Outside of that, Modelo is a solid choice, as is the delicious Modelo Negra. Dos Equis I normally don’t drink Dos Equis, but when I do, I drink the Amber lager. Dos Equis Amber Lager is technically the original style (with Especial, the Corona competitor, getting released later). As with any amber beer, expect a reddish color, solid malt flavor, and little bit more body than you’d get with Pacifico or Tecate. Bohemia I rarely come across Bohemia Clasica, a 4.7% Pilsner-esque Mexican lager, but it’s a treat when I do see it. Bohemia is closer to a Vienna lager than other Mexican lagers on this list, which makes sense given its name, so expect more bitterness and less sweet maltiness. If you do find this beer and haven’t had it before, give it a try. Comparing Mexican Lagers at a Glance Here’s a quick comparison of these Mexican lagers (including Corona). Beer ABV Flavor Profile Origin Corona Especial 4.6% Light-bodied, crisp, subtle sweetness Mexico City Pacifico 4.5% Bright, clean, crisp Mazatlán Modelo Especial 4.4% Slightly fuller than most light lagers Mexico City Dos Equis Amber 4.7% Rich caramel and toasted malt Monterrey Bohemia 4.7% Fuller-bodied, leans Vienna lager Monterrey Tecate 4.6% Light, straightforward, clean finish Tecate, Baja California Other Great Mexican Lagers If you’re looking for a different Mexican lager with tons of character, check out your local craft breweries! This style is a classic and immensely popular in the United States, so odds are a craft brewer near you brews Mexi lagers. What’s best is that craft Mexican lagers tend to have really tasty malt flavors that just don’t come through in mass-produced beers like Modelo or Pacifico. One trend that some brewers follow is adding salt and lime flavors to the beer, which…I don’t enjoy. But, if that’s something you’re interested in, I highly suggest trying a beer like Stone Brewing’s Buenaveza. Why Did You Exclude Corona from this List? If you like Corona, that’s totally fine. But I don’t like it, especially when there are so many great alternatives at the same price point. Without getting too deep into why I don’t like Corona, the main reasons are: And if you do like Corona, please give other Mexican lagers a try. I think you’ll be pleasantly surprised.

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IPA Sub-Styles: Types of India Pale Ale

Thomas Short — Wed, 18 Mar 2026 23:13:08 +0000

The India Pale Ale is one of the most popular (if not THE most popular) beer styles available today. You can find an IPA, or a type of IPA, at pretty much every single craft brewery you visit. But what started as a style meant to survive long journeys across the ocean has evolved into a catchall term for pretty much any ale with lots of hops. As a result, regions have developed distinct styles with some breweries embracing local ingredients to create sub-styles of the IPA. So, here are some IPA sub-styles and what makes them unique. Types of IPA American IPA All the IPA sub-styles here are American, but the American IPA is the best way to describe what you and I would just call an IPA. But if you were to go abroad, there’s a non-zero chance that the IPA you order doesn’t have much in common with an IPA in the United States. The American IPA is known for its strong hop flavor, 6-7% ABV, and hoppy aroma. The flavor can vary significantly based on the hops and malts used, but most IPAs can be defined either as bitter or juicy. Maybe you’re drinking an IPA while reading this and trying to decide which sub-style it fits under. Maybe none of the following sub-styles match. It’s important to point out that nobody can agree on what constitutes an IPA, so if your beer doesn’t fall under one of these umbrella terms, we’ll put it under the “American IPA” umbrella. Double IPA The Double IPA, also known as the Imperial IPA, is different from an IPA because it’s more. More strength, more hop variety, and much more alcohol. As a generalization, any IPA reaching the 7-8% ABV range could be considered a double. We can thank the crazy brewers of California for the Double IPA. No doubt these brewers were drinking classic IPAs and said to themselves, “DOUBLE IT!” Similar reasoning likely led to the development of the Triple IPA, or IIIPA. East Coast IPA One of my favorite things about craft brewing is how distinct regional beers can be. The East Coast IPA likely originated in the New England/Northeast area (hence its nickname as an NE IPA), but its popularity has spread across the country. Never heard of the East Coast IPA? Perhaps you know it by yet another nickname, the Hazy IPA. East Coast IPAs earned this nickname because of the thick, hazy look of the beer. East Coast IPAs generally prioritize hop flavor over malt flavor, giving them a juicier taste than other sub-styles of the IPA. This hop-forward, combined with skipping the filtering process (hello, Unfiltered IPA), can also give this style a hazy look. West Coast IPA The West Coast IPA is like the East Coast IPA because the style is completely regional. Aside from that fun fact, West Coast IPAs could not be more different than their East Coast brethren. West Coast IPAs place a heavier emphasis on malts and bitter hop flavors. No doubt you’ve had one of these incredibly hefty, bitter beers, perhaps even as a Double IPA or IIIPA. Yes, we can mix IPA sub-styles! And the sub-style mixing gets even more complex as we continue adding sub-styles. Dry Hopped IPA Dry Hopped IPAs have an incredibly interesting history (which I’ll write about someday, I promise). But for now, all you need to know about dry hopping is the process. Dry hopping sees hops added to the brew after boiling, as opposed to before boiling (a process traditionally followed in brewing). Originally used as a preservative, dry hopping also adds a strong hop flavor since the brewer doesn’t boil the hops first. Note that many IPAs dry hop in addition to regular hopping, and some use only dry hops. At this point, it feels like most breweries mention the dry hopping process as an afterthought. Fresh Hopped IPA Fresh Hopped IPAs might sound like Dry Hopped IPAs, but they’re nothing similar. Hops grow on vines and, like all plants, hops have a time of year that they’re best for picking. In America, this season, Fresh Hop Season, occurs between mid-August and late September. Brewers who use fresh hops to make IPAs label these beers as Fresh Hopped IPAs since they’re a seasonal style. So, keep your eyes peeled for these bad boys in the coming months! Black IPA The Black IPA is another sub-style that emphasizes malts. However, unlike other dark beers, Black IPAs don’t get their color from roasted unmalted barley. Instead, brewers use dark malts to give the Black IPA their dark color. These dark malts also provide a smooth and delicious flavor, all while keeping the hop flavors found in IPAs. Maybe it’s just me, but it doesn’t seem like many breweries make Black IPAs anymore. Is it because brewers/patrons see them as gimmicky? Are they too difficult to make, or not cost-effective? Are they too boring to make? Whatever the reason, I hope we see a resurgence in this classic style. Session IPA When you hear “IPA,” you probably think strong, bitter, juicy, and, most importantly, alcoholic. Session IPAs are…different. Most Session IPAs offer all the qualities of a classic IPA, only less: less bitterness, less juiciness, less strength, and yes, less alcohol. Most Session IPAs come in with a lower ABV, I’d say somewhere in the 5% and lower range. Sour IPA The first time I ever saw a Sour IPA, I told myself, “these breweries are flying too close to the sun.” And I was right because the beer was terrible. However, these terrible beers were an important first step in the development of a new style. Nowadays, plenty of breweries make respectable, and sometimes incredible, Sour IPAs. You already know what you’re going to get when you order a sour IPA. It’s an IPA, but it’s sour. It’s somewhere around 6% ABV. It tastes like an IPA, but it also tastes like a sour. Brut IPA I covered the Brut IPA craze

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Best Beer for Golf, Ranked for 2026

Thomas Short — Wed, 18 Mar 2026 19:29:39 +0000

There are some things in life that are always worth appreciating. A good beer. A nice round of golf. The good news? You can easily enjoy a good beer and a nice round of golf together! Of course, any golfer worth their weight knows you can’t just drink anything on the golf course. No, much like a 30-yard flop shot or a 30-yard chunk shot with a five wood, selecting the right drink is an art form. I’ll be trying to stick to beers that might be sold by your golf course, because you would never bring your own beer onto the course…right? 6 Best Golf Beers, Ranked 1. Ballast Point Grapefruit Sculpin IPA Starting this list with an IPA is a bold call since IPAs, sunshine, and physical activity don’t mix very well. HOWEVER, I think the Grapefruit Sculpin IPA gets a pass because the grapefruit flavor is just too perfect. Start your round with a Grapefruit Sculpin, or have one at the turn. Or have one after your round. If your golf course (or area) doesn’t carry this delicous beer, look for the regular Sculpin IPA or a Hazy Sculpin IPA. 2. Heineken Silver I don’t want to crown this list with the “light lager” types (think Michelob Ultra, Coors Light, etc), but I’m going to highlight Heineken Silver. Why? Because it’s low calorie and I legitimately like the flavor. This is what it looks like for reference: Also Good For Golf: Low Calorie Beers That Don’t Suck 3. Firestone Walker 805 There’s a lot to love about the 805. This beer is perfectly light, has good flavor, and doesn’t sit in your stomach the way an IPA would. There are plenty of good occasions to grab an 805 outside of golf, but the course is a great place to enjoy this beer. 4. Deschutes Mirror Pond Pale Ale The Mirror Pond is a nice pale ale with real flavor, which I love. I will say that this beer does get a little hoppy for a pale ale (especially for my tastes), but I’m trying to pick beers that can be purchased anywhere in the US. This beer is best out of the bottle, but golf courses will probably sell you the canned version. 5. Local Lager Okay, this pick is a bit of a cop-out since it’s not a specific beer, but seriously consider buying a can of a local lager next time you’re golfing. Lagers are the perfect beer for sunshine, and you might find a local brewery that you enjoy! 6. Athletic IPA I’ve said it! The Athletic IPA, a famously non-alcoholic beer, is legitimately one of the best beers to have on the links. Athletic does an incredible job of nailing beer flavor without any of the booze, perfect for someone who thinks they golf better when sober.

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