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Making the Most of Your BeercationBy Libby MurphyFollow these 4 quick and easy tips to make your beercation run seamlessly.
Exchange Rates V: Hops UtilizationHops adjustments are the final piece of the puzzle in converting all-grain recipes to extract versions.
Salt-Roasted Beet Carpaccio with Sour Beer Gastrique RecipeSour beer partners with agave syrup to create a simple and delicious sweet-and-sour sauce for the salt-roasted beets.
The Invigilator RecipeBrew this doppelbock with care and don’t cheat: The Invigilator is watching!
Fermentation Resurrection: Reusing YeastHere are two methods for collecting yeast to reuse in future batches.
Seared Duck Breast with Caramelized Sweet-Potato Panzanella RecipeThe rich flavor of duck pairs well with the earthy notes in this sweet-potato panzanella with Doppelbock-Fig dressing.
How to Shop for Craft BeerBy Emily HuttoThe next time you’re shopping for craft beer, try these expert tips for filling your cart.
What’s Your Condition?By Libby MurphyA quick and easy guide to picking the right priming sugar for your batch.
Exchange Rates IV: Dealing with AdjunctsIn this fourth article in our Exchange Rates series, we’ll tackle the sticky subject of adjuncts.
We Recommend: Great Beer Bars in Washington, D.C., Illinois, and TennesseeHere are the three beer bars that we explored in Issue 11 (February/March 2016).
Middle o’ Next Week IPA RecipeBy Jeff CloughSlightly sweet and very smooth, Jeff Clough’s IPA was awarded Best of Show at the 2012 Deschutes County Fair.