Offshoot Beer Brewed Off the Beaten Path

Brewed Off the Beaten Path

Offshoot Beer

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Into the Wild: Meet the Brewers Who Forage Their Own Ingredients From the American Backcountry
Cover story

Into the Wild: Meet the Brewers Who Forage Their Own Ingredients From the American Backcountry

Some brewers don't wait for ingredients to arrive at the loading dock — they go out and find them themselves. From Pacific Northwest old-growth forests to Appalachian creek beds, a scrappy crew of ingredient-obsessed brewers is hauling boots, backpacks, and empty sacks into the wilderness to source what no supplier can offer: something genuinely wild.

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Latest Articles

Less is More: The Craft Brewers Proving You Don't Need High ABV to Make Great Beer 02
Brewing Culture

Less is More: The Craft Brewers Proving You Don't Need High ABV to Make Great Beer

For decades, craft beer flexed its muscles with double IPAs and barrel-aged behemoths pushing past 10% ABV. Now, a growing wave of brewers is deliberately pulling back on the throttle — and making some of the most interesting beer in the country in the process. We talked to the folks leading the low-ABV charge to find out why restraint might just be the new frontier.
Stave Chasers: The Brewers Going to Extraordinary Lengths to Find the Perfect Barrel 03
Brewing Culture

Stave Chasers: The Brewers Going to Extraordinary Lengths to Find the Perfect Barrel

For a growing number of craft brewers, the barrel isn't just a vessel — it's the whole point. From reclaimed rye whiskey casks to sustainably sourced mulberry wood, the hunt for unconventional timber is reshaping what American beer can taste like.
No Fixed Address, No Problem: How Gypsy Brewers Are Rewriting the Rules of American Craft Beer 04
Brewing Culture

No Fixed Address, No Problem: How Gypsy Brewers Are Rewriting the Rules of American Craft Beer

A growing wave of brewers is ditching the landlord, skipping the buildout, and making world-class beer without owning a single fermenter. Meet the nomadic collectives borrowing kettles, crossing state lines, and quietly reshaping what it means to run a brewery in America.
Funky and Proud: Inside the Breweries Betting Everything on Sour Beer 05
Brewing Culture

Funky and Proud: Inside the Breweries Betting Everything on Sour Beer

Sour and wild ales have gone from niche curiosity to craft beer's most talked-about category — and the brewers behind them wouldn't have it any other way. We went deep into the world of spontaneous fermentation, barrel rooms, and deliberately unpredictable brewing to find out what makes these funky flavors so irresistible to a new generation of drinkers.
Roots, Rhizomes, and Rebels: The Quiet Network Saving America's Forgotten Hops 06
Brewing Culture

Roots, Rhizomes, and Rebels: The Quiet Network Saving America's Forgotten Hops

Somewhere between your local homebrew shop and a small farm in the Pacific Northwest, a loose network of growers, brewers, and botanical obsessives is quietly doing the work that Big Hops never will. They're trading cuttings, swapping seeds, and keeping alive the varieties that commercial agriculture left behind — and what's at stake for your pint glass is bigger than you might think.
Spore to Glass: The Brewers Turning Mold Into Their Most Powerful Ingredient 07
Brewing Culture

Spore to Glass: The Brewers Turning Mold Into Their Most Powerful Ingredient

Koji, the ancient mold behind miso and sake, is quietly infiltrating American craft brewing — and the results are unlike anything your pint glass has seen before. A growing crew of experimental brewers is borrowing from centuries-old Asian fermentation traditions to push beer into genuinely uncharted territory. We went deep into the labs, cellars, and kitchens where fungus is the star of the show.
Chasing Ghosts: The Brewers on a Mission to Bring Extinct Yeasts Back to Life 08
Brewing Culture

Chasing Ghosts: The Brewers on a Mission to Bring Extinct Yeasts Back to Life

Somewhere between a science lab and a treasure hunt, a small but obsessive community of brewers and mycologists is digging through history to rescue yeast strains the world forgot. From shuttered Midwestern lagers to Belgian monastery cellars, these microbial time capsules are rewriting what craft beer can taste like.
No Barley, No Problem: Meet the Brewers Reinventing Beer from the Ground Up 09
Travel & Discovery

No Barley, No Problem: Meet the Brewers Reinventing Beer from the Ground Up

A growing wave of American breweries is ditching barley entirely — and what they're building in its place is genuinely worth paying attention to. From sorghum ales brewed in the South to chestnut lagers in the Pacific Northwest, gluten-free and alternative grain beers are getting good enough to make even die-hard traditionalists take a second look.
What's in Your Water? The Hidden Ingredient That's Been Shaping American Beer All Along 10
Travel & Discovery

What's in Your Water? The Hidden Ingredient That's Been Shaping American Beer All Along

Most beer drinkers know about malt, hops, and yeast. But the ingredient that might matter most doesn't even get listed on the label. Water — specifically, what's dissolved in it — has been quietly determining the character of regional American beers for over a century, and today's craft brewers are paying closer attention to H₂O than ever before.
Brewing Like It's 1347: The Medieval Fermentation Revival Reshaping Craft Beer 11
Brewing Culture

Brewing Like It's 1347: The Medieval Fermentation Revival Reshaping Craft Beer

Long before stainless steel tanks and lab-cultured yeast packets, brewers were coaxing flavor from open vessels, foraged herbs, and wild microbes drifting in on the breeze. A growing number of American craft brewers are dusting off those pre-industrial methods — and what they're finding in the fermentation vessel is genuinely surprising.
Garage Alchemists: The Homebrew Underground That's Been Quietly Running the Show 12
Travel & Discovery

Garage Alchemists: The Homebrew Underground That's Been Quietly Running the Show

Before any of your favorite craft releases hit a tap handle, there's a decent chance some version of that idea was already fermenting in somebody's basement. We went inside the homebrewing world to find out why the most adventurous beer in America is still being made in five-gallon buckets.
Dirt, Dew, and Dandelions: How Brewers Are Bottling the Taste of Where They Live 13
Brewing Culture

Dirt, Dew, and Dandelions: How Brewers Are Bottling the Taste of Where They Live

A new generation of American brewers is ditching the commodity ingredient catalog and heading outside — into forests, meadows, and heritage grain fields — to craft beers that taste unmistakably like somewhere. We talked to the brewmasters turning local terroir into liquid identity.
Thinking Small: How Tiny One-Barrel Breweries Are Quietly Changing American Beer Culture 14
Brewing Culture

Thinking Small: How Tiny One-Barrel Breweries Are Quietly Changing American Beer Culture

Forget the shiny taprooms and national distribution deals. A new wave of nano-breweries operating out of garages, barns, and converted basements is reshaping what American craft beer looks like from the ground up. These one-barrel dreamers are proving that when it comes to great beer, smaller really can mean better.
Travel & Discovery

Pack the Cooler: 7 Under-the-Radar Brewery Road Trip Destinations You Probably Haven't Hit Yet

Not every great American brewery is sitting on a Pinterest-perfect main street with a 4.8-star Yelp rating. Some of the most memorable pints you'll ever drink are waiting at the end of a winding two-lane road in a town you've never heard of. Here are seven brewery destinations worth blowing your GPS for.