Our Customers are the Best And the Judges Agree

At the Great American Beer Festival, Riip won Brewery of the Year (2001-5000 BBL/year category), with three medals in big-time categories! This is a huge accomplishment and so well deserved.

And, Glenwood Canyon Brewpub walked away with silver for Munich-Style Helles and gold with their Festbier in the uber-competitive Dortmunder/German-Style Oktoberfest category. If you caught last month’s newsletter, you’ll know the crew at Glenwood Canyon are crafting beautifully complex and ultra-clean lagers.

Both Riip and Glenwood Canyon use Fresh strains to ensure there’s a clean and distraction-free background for layering on the notes that they want to stand out. Check out this article to read more.

The Latest At Berkeley Yeast

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Recipe: Tim Sciascia’s NA West Coast IPA

Brewing a tasty nonalcoholic beer is dramatically different from brewing one of normal strength—but this recipe provides a great jumping-off point for making something pleasurably hoppy but without...

Recipe: Tim Sciascia’s NA Light “Lager”

Drinkers who are familiar with American light lager will be impressed by this crisp nonalcoholic version. Even more amazing, nonalcoholic beer production’s shortened fermentation can move this “lag...

Nonalcoholic Brewing Best Practices

Former Kona and Cellarmaker brewmasters have created the following guide to give you an advantage in a booming NA market.

Brewer Stories

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Turning Off Unwanted Flavors: How Berkeley Yeast’s Fresh Strains Create Low Diacetyl IPAs and Lagers

Like most brewers, Danny Priddy has a pretty discerning palate. The director of brewing operations at Riip Beer Company in Huntington Beach, California, is particularly sensitive to diacetyl, an or...

How Tropics Strains Are Helping Brewers Create More Aromatic IPAs

J.C. Hill, the cofounder of Alvarado Street Brewery in Monterey, California, wanted to make a hazy IPA that’s welcoming in both flavor and price point; increasing the hopping rate increases a beer’...

How Berkeley Yeast’s Superbloom Builds Highly Drinkable Hoppy Beer

Over the last decade, boom-and-bust cycles have defined the IPA category. Sour IPAs, overly bitter palate wreckers, and bone-dry brut IPAs have mostly disappeared, a dry-hopped gold rush that didn...