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This medium-sweet mead has black raspberry puree added when fermentation begins to slow. Start now because it needs to bottle-age for several years.

• Beer Recipe
• Mead Recipe
• Pro Recipe

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 16 (December 2016/January 2017).

• Craft Beer Scene
• Love Handles

In this recipe excerpted from Jackie Dodd’s The Craft Beer Bites Cookbook, a fruity, peppery Belgian ale combines with caramelized apples and onions for a delightfully tasty tidbit.

• Cooking With Beer
• Pairing Beer & Food
• Appetizers

If you’re ready to upgrade your fermentor in either size or value, longtime homebrewer Jester Goldman has suggestions to help you make the best decision for your goals.

• Making Beer
• Brewing Techniques and Advice

But how, you might ask, will you possibly convert these folks to craft beer? Behold—four strategic moves for intervention.

• Featured
• Craft Beer Scene

There are a number of ways to get that Oreo flavor into your homebrew, but each method comes with its own set of challenges. Homebrewer Libby Murphy walks you through the ins and outs of the ingredients.

• Making Beer
• Brewing Techniques and Advice

In this advanced course, learn how to build your own electrical panel box with a BCS to operate your electric brewery!

• Video
• Full Video
• Electric Brewing

Here's a light bodied, moderately spiced Belgian wit.

• Beer Recipe
• Witbier Recipe
• All Grain Recipe

Six-row barley may suffer from a bit of an image problem, but homebrewers and commercial craft brewers alike are beginning to discover that a little six-row isn’t all that bad.

• Making Beer
• Brewing Techniques and Advice

Located near the banks of the Susquehanna River in Pittston, Pennsylvania, Susquehanna Brewing Company is reviving history and making history at the same time.

• Craft Beer Scene
• Breakout Brewer
• Professional Brewing

Stuffies (or stuffed clams, as they’re called outside of Rhode Island) usually consist of a breadcrumb and minced clam mixture that is baked on the half shell of a quahog hard-shell clam.

• Cooking With Beer
• Side Dish

A lager recipe for a dry, light and crisp American lager designed with a recession budget in mind.

• Beer Recipe
• Lager Recipe
• All Grain Recipe