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The Physics of FoamWhat is beer foam and why is it so important?
Beers of the Week at CB&BJoin the CB&B staff as we taste through five new beers that found their way into our fridge.
We Recommend Great Beer Bars in Boise, Portland (Maine) & Brussels.Here are the three beer bars that we explored in the “Love Handles” column in Issue 5 (February/March 2015).
Skiing, Brewing, and Drinking at 11,000 FeetBy John BoltonWe want to share with you some of the epic views and jump action from our recent Aspen brewing trip before this winter season comes to a close.
Beers of the Week at CB&BJoin the CB&B staff as we taste through some IPAs and a dark lager in this week’s batch of new beers.
Do You Know the Muffin Fan?If your draft system consistently serves supremely sudsy pints, you may need to get to know the muffin fan.
Mussels and Hot Smoky Links with Dijon Wheat-Beer Broth RecipeBeer and seafood are no strangers, and great beer can make seafood even better.
Cooking with Your HomebrewOne of my favorite approaches to pairing homebrew with food is to simply work the beer itself into the dish with which I plan to serve it.
Breakout Brewer: Moody Tongue BreweryBy Emily HuttoJared Rouben, brewmaster at Chicago’s Moody Tongue Brewery, had his aha moment when he decided to apply his culinary training to the beers he was making. And he’s been brewing complex, layered beers ever since.
Waffle Sundae with Chocolate Double Bock Caramel RecipeChris Cina’s mentor, David Weihler, gave him this best-ever waffle recipe. Here he’s added the spent grain to tie with the beer and give the waffles a little texture.
Malt: The Soul of BeerWithout malt, beer would be lifeless and flat. Hops bitterness only works in balance with malt sweetness, and yeast requires sugars and nutrients for fermentation, both of which malt-based wort offers. Here's a malt primer.