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While more associated with savory dishes, IPA adds layers of flavor to desserts such as this chocolate pain perdu with butter caramel-salted peanut ice cream.

• Pairing Beer & Food
• Dessert
• Cooking with Beer

This imperial stout is designed by Weldwerks Brewing Co.'s Head Brewer, Neil Fisher, specifically for aging with roasted cacao nibs and vanilla beans to create a rich, decadent, and complex beer that features notes of bittersweet, dark, and milk chocolate.

• Beer Recipe
• Stout Recipe
• All Grain Recipe

Rogue Brewmaster John Maier’s personal palate leans toward classic expressions of intense flavors.

• Craft Beer Scene

Why bother with sour mashing? Aside from mastering a new technique, the biggest advantage is that you can blend with sour mash.

• Making Beer
• Brewing Techniques and Advice

Steak soaked in an IPA marinade, grilled over an open fire, and served with a tangy chimichurri—what could be more delicious?

• Cooking With Beer
• Pairing Beer & Food

The addition of a stainless-steel coolship in 2013 has let Jester King Brewery explore the “living performance art” of 100 percent spontaneously fermented beers.

• Breakout Brewer
• Professional Brewing
• Craft Beer Scene

For most brewers, hops are typically purchased through massive multiyear contracts from far away farms in the Pacific Northwest. But for one rugged brewer in New Mexico, hops harvest is time to hit the trails and canyons of the state’s high country.

• Professional Brewing
• Making Beer
• Brewing Techniques and Advice

Wander Brewing’s Uncommon California Common is a nod to a truly American style. It’s also a nod to the beer that converted brewery Founders Chad and Colleen Kuehl into craft-beer lovers.

• Beer Recipe
• Pro Recipe
• California Common Recipe

Missed the window for brewing an Oktoberfest beer for your Oktoberfest party? No problem! Mocktoberfest to the rescue.

• Making Beer
• Brewing Techniques and Advice

The first pumpkin beer arrived in our office recently, so we thought we’d repost this popular article in which Tom Wilmes got the scoop on successfully spiced beers from three pumpkin pros.

• Craft Beer Scene

Josh Weikert takes a relatively straightforward style—Helles—and “upscales” it into a double/imperial version, so that you can get a sense of the kinds of considerations in play and an approach to dealing with them.

• Making Beer
• Brewing Techniques and Advice
• Make Your Best

Muffaletta sandwiches can be found all over New Orleans, from delis and corner grocery stores to upscale restaurants. Here, we use focaccia for the bread, and we’ve replaced the traditional olive salad with an IPA-brined vegetable relish.

• Cooking With Beer
• Pairing Beer & Food
• Lunch