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Priming Sugar AlternativesBottle priming is just as ripe for experimentation as all other aspects of brewing. Consider these 4 alternatives.
Vintage Beer-Bar Bucket ListThese beer-centric bars and restaurants let you enjoy the complexity of a finely aged beer without a beer cellar of your own.
The Dementor Imperial Stout RecipeGeoff Coleman’s dark and ominous Russian imperial stout fills your senses with huge notes of coffee, chocolate, dark fruits, and rich roasted malts.
Fruits of Their LaborsCharles D. Cook talked to five respected Belgian brewers and blenders about new approaches to fruited lambics, developed to meet the rising demand for sour brews.
Experiment: Home PasteurizationPasteurization has been part of commercial-beer brewing for quite a while, and even some craft breweries are using it. Homebrewer Jester Goldman set out to see how pasteurization would it affect the beer. Here are his results.
Sriracha-Honey Chicken Fried Quail RecipeThe higher alcohol content in a Belgian tripel helps produce a crispy coating on this decadent snack.
8 Tips for Successful CellaringBy Jamie BognerWe interviewed Adam Avery to gather his thoughts on how to store beer, what to expect from aged bottles, and the best ways to enjoy the experience of cellaring craft beer.
You, Too, Can Brew Like a MonkJust follow the example of the monks at Mount Angel Abbey and ask yourself these nine questions before you tackle your first abbey-style beer.
What’s in Your Homebrew Pantry?Homebrewers can take a tip from good home cooks who know the importance of a well-stocked pantry.
Make Your Best Honey AleBy Josh WeikertNo, not a braggot. With spring in the air and the bees waiting to get to work, Josh Weikert breaks out this ESB that uses honey as an adjunct sugar.
Coconut Braised Chicken RecipeAn American double (or dubbel) has the bitterness and spice to accentuate the Thai chile sauce and bring out the flavors in the coconut.