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With one base recipe, you can create many distinct saisons just by manipulating the hopping. Here we’ve used Fuggle and Styrian Goldings to create a saison with a gentle floral, earthy, and spicy hops flavor and aroma.

• Making Beer
• Brewing Techniques and Advice

A fond farewell to our retiring managing editor and a hearty welcome to our new senior editor!

• Craft Beer Scene
• Editor's Note

A 3-hour mash? Three hours to lauter? A yeast that creates phenolic off-flavors? What were they thinking?

• Making Beer
• Brewing Techniques and Advice

Serve these grilled pepper halves and Kölsch-poached eggs with campfire-grilled toast or biscuits and gravy..

• Cooking With Beer
• Pairing Beer & Food

Many consider Roggenbier to be a lost art of a beer style. It has a grainy, spicy flavor that balances rich malt flavors with crisp hop character at its finish. That balance makes for a perfect food beer.

• Roggenbier
• Craft Beer Scene

Fly sparge, batch sparge, no sparge, BIAB—we tested 4 sparging methods to help you decide which is best for you and your brew system.

• Making Beer
• Brewing Techniques and Advice

As Peter Love’s Cask Global Canning Solutions approaches its thirty-year milestone in the beer business, Love gives us his take on the current canning revolution that he’s advocated since his company’s move to produce canning lines in 1999.

• Craft Beer Scene
• Sponsored
• cask.com

Here’s a simple saison. The Mandarina hops give a bright herbal citrus nose on top of the farmhousey Ardennes yeast, which gets more spicy the warmer you ferment, but feel free to substitute your favorite fruity hops.

• Beer Recipe
• Saison Recipe
• All Grain Recipe

More than a decade ago, Mark Pasquinelli embarked on a quest to brew the perfect pumpkin ale. Here, he shares his techniques for brewing a fall favorite brimming with malty comfort, rich pumpkin flavor, and an assertive spice profile.

• Making Beer
• Brewing Techniques and Advice
• Pumpkin Beer

The “Love Handles” department in Craft Beer & Brewing Magazine® is devoted to great beer bars. Here are the three beer bars that we explored in Issue 20 (August/September 2017).

• Craft Beer Scene
• Love Handles

Brewing your best Weissbier includes a series of don’ts: don’t forget the rice hulls, don’t grow up a yeast starter, don’t oxygenate the wort, don’t cold crash. Here’s what to do for a crowd-pleaser of a beer for these dog days of summer.

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

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