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Spicy Grilled Corn & Beer Soup with Crab Salad RecipePick up some fresh ears of corn, jalapeños, and garlic at the farmer’s market, grab a six-pack of your favorite amber ale, and cook up a pot of this delicious soup.
15 Beer Bars You Have to VisitFor a variety of selection and harder to find beers, these bars will quench your thirst for only the best beer.
Mad for Mead, Part 3By Kyle ByerlyIn part 3 of his mead series, Kyle Byerly covers fermentation, aging, bottling, and potential problems you could encounter in your early mead-making adventures.
Off-Flavor: PhenolicIf your beer tastes of plastic, smoke, Chloraseptic, or Band-Aids, then look to these 5 potential sources.
Mead by Many Other NamesLike craft beer, mead has many styles and names for those styles. Here are some of the many mead styles that you’ll encounter in your mead-tasting adventures.
American Mate Pale Ale RecipeThis ale is a play on a British pale ale using American hops.
Breakout Brewer: Rockmill BreweryBy Emily HuttoRockmill Brewery is designing Belgian-inspired beers that are brewed to be paired with food and is targeting chef-driven states for distribution.
Beer Crepes Mille Feuille RecipeThese Maibock-enhanced crepes layered with lemon vanilla yogurt and topped with raspberry sauce are sure to be a hit at your next barbeque.
City Boy APA RecipeThis single-hops pale ale showcases the versatility of high alpha-acid Citra hops as both a bittering and aroma hops.
Off-Flavor: SolventSolvent character is almost always the result of fermenting too hot.
The New-School Cider MakersDry-hopping, wild yeasts, and barrel-aging are all fair game for new-school cider makers.
Brewing HighIf you brew your beer at high elevation, here are 4 main points to keep in mind.